Herbal Recipes for a Holiday Feast: Wild Mountain Huckleberry Compote

Serve this tasty sauce over ice cream or cake for a tart flavor.


| December/January 1994


Makes about 3 cups 

Huckleberries are my first choice for this fruity sauce, but you could substitute any tart berry, including the traditional cran.

• 3 cups huckleberries, fresh or frozen
• 1/4 cup port wine
• Pinch of salt
• 1 cup sugar
• 2 tablespoons lemon juice

1. In a heavy-bottomed noncorrodible saucepan, combine all the ingredients and bring them to a boil.

2. Reduce the heat and simmer, partly covered, 30 to 40 minutes, or until thick.

3. Serve warm over Butternut Squash and Chive Cakes.





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