Huckleberries are a staple berry in the Cascade forests. The berry is similar to a cultivated wild blueberry, but have a uniqueness all their own. In the Pacific Northwest, the huckleberry plant can be found in mid-alpine regions, often on the lower slopes of mountains. The plant grows best in damp, acidic soil. These berries usually ripen in mid-to-late summer; later at higher elevations. I can't tell you how many times I have climbed the hillsides around Priest Lake hunting for these delicious berries!
Ingredients:
4 cups homemade chicken stock
2 cups huckleberries
1/2 cup white wine
1 tablespoon raspberry vinegar
2 tablespoons corn starch
2 tablespoons cold water
1/3 cup sugar
salt and pepper to taste
Directions:
Bring white wine to a boil and reduce by half. Add the huckleberries, stock, and vinegar. Bring to a boil and simmer uncovered for 30 minutes. Puree the sauce and return to pan and continue simmering. Mix cornstarch and water. While stirring, add enough of the mixture to the sauce to thicken it slightly so that it reaches a syrupy consistency. Salt and Pepper to taste and serve over fish, pork, lamb, or chicken.
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