Ingredients
Scale
- 2 cups frozen or fresh huckleberries (or wild blueberries)
- 1 cup pure maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or arrowroot powder
- 1/4 cup water
- Optional: dash of cinnamon
Instructions
- In a saucepan, add huckleberries and water. Heat over medium until huckleberries start to break down.
- Stir in maple syrup and lemon juice. Use a spoon to smash stubborn berries if needed.
- Whisk cornstarch with a bit of cold water, then stir it into the saucepan.
- Cook for about 5 minutes until the mixture thickens and becomes glossy.
- Let cool slightly before serving over pancakes.
Notes
For a smoother sauce, thaw frozen berries first. Adjust syrup to taste depending on the tartness of the berries. Can be stored in the fridge for up to a week or frozen in small portions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg