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.