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
By David Daggett 
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Makes about 3 cups

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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.

Click here for the original article, Herbal Recipes for a Holiday Feast.

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