Easy Homemade Huckleberry Sauce

A spoon pours huckleberry sauce over a scoop of vanilla ice cream in a glass bowl, with a jar of berry sauce and a cloth in the background.

Easy Homemade Huckleberry Sauce

Homemade huckleberry sauce is a great way to use your harvest of mountain huckleberries, and our recipe is perfectly sweet and tart and is perfect for topping ice cream, pancakes, and more.

Makes about 1 ⅔ cup sauce, nutrition is calculated for servings of 2 Tablespoons each

Course Condiments, Sauces, & Spreads

Cuisine American

Keyword huckleberry sauce

Prep Time 10

Cook Time 20

Cooling time 1

Total Time 1 30

Servings servings

Calories 53kcal

Author Sarah Jane Parker

Ingredients

2 cups (16 ounces) rinsed and picked through huckleberries
⅔ cup sugar I use unbleached Zulka sugar
3 Tablespoons water
1 Tablespoon fresh lemon juice*

Instructions

Pick through your fresh huckleberries, removing wrinkled or bad berries, stems, and leaves, then rinse your berries.
Add 2 cups of the huckleberries to a 2-quart saucepan and add the sugar, water, and lemon juice.
If your huckleberries are more tart or are slightly underripe, you can reduce or skip the lemon juice.
Stir and heat over medium heat until the liquid begins to bubble, then reduce the heat to medium-low and simmer for 12-15 minutes, stirring regularly. The berries will soften and the juices will thicken as they cook down.
Remove from the heat and allow to cool. It may seem too runny at first, but it will thicken as it cools. The sauce will reach it’s full thickness once it has completely chilled in the fridge for 1-2 hours.
If you want an even thicker sauce, you can cook this for 15-20 minutes until the berries get softer and a bit mushy. Cooking longer will result in a pretty thick sauce similar to homemade cranberry sauce.

Notes

*If your huckleberries are on the tart side or they are slightly underripe, you can reduce or skip the lemon juice.

Nutrition