Today we are turning a Pacific Northwest gem into a delicous homemade sauce!
Huckleberries are one of your favorite berries and one of two berries that when we eat they immediately take us back to our childhood. Our grandma Elsie had the most amazing garden with rows of raspberries. Our favorite thing to do when visiting their house was eat raspberries straight from the bush. Another favorite past time of ours was going up into the mountains huckleberry picking. We grew up in NE Washington state and only a short drive to prime locations for berry picking. Huckleberries mainly grow in the NW United States and parts of Canada and at an elevation of 2,000 plus feet, so we are very lucky to have them right in our backyard. They are also only in season for a very short time (mainly July-September with August being peak season).
Summer wouldn’t be complete without enjoying huckleberry pancakes. We’d have to say this was the most common item we would make with our berries. It’s not enough to just have the huckleberries mixed into the batter, you need to top your pancakes as well. Our favorite way is with a homemade huckleberry sauce! Pictured in this post is Lemon Huckleberry Pancakes with our Homemade Huckleberry Sauce.
Our huckleberry sauce is so easy to make that you’re not going to want to eat your pancakes any other way. The sauce is also extremely versatile and tastes great on waffles, french toast, scones, ice-cream, cheesecake, yogurt and even savory foods such as pork tenderloin. If you don’t have access to huckleberries don’t fret, this recipe can be made with any type of berry.
We love sharing recipes that mean so much to us and come from our childhood. We hope you enjoy this homemade sauce as much as we do. Whether you make it with huckleberries or another berry, we know you will! If you make this or any of our recipes we would love to hear from you. Comment below and give us a follow on Instagram or Facebook. Happy baking!
More Huckleberry Recipes
Huckleberry Sauce
Ingredients
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup cold water
- 1 cup huckleberries
- 1 tbsp lemon juice
Instructions
- In a small sauce pan mix together the sugar, cornstarch and water until no clumps remain. Gently stir in the huckleberries
- Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for a couple minutes while the sauce thickens.
- Remove from heat and stir in the lemon juice.
- Transfer to a heat proof container to cool. Sauce can be served warn or cold and kept in an airtight contained in the refrigerator for up to 10 days.
