Monday 17 September 2012

Huckleberry Sauce! Mmmmm so good!

I love huckleberries, and get a kick out of people who may be golfing or hiking with me and say, " You're not going to eat that are you?" As if I'm about to commit suicide! I grew up in the country, riding horses and picking the huckleberries, as we rode through the woods. When I am on the golf course, I have all my favorite bushes and head right for them! They make a nice treat mid round!

Picking a few huckleberries mid round at TPC Snoqualmie Ridge!

Just look at these little gems, so full of juicy goodness! The trouble is, it takes a lot of these tiny berries to make a cup of jam. So, you may want to buy on line or at your local Farmers market. Huckleberries are native to the northwestern United States and Canada, growing from Wyoming west to Alaska, Washington, and Oregon. They also grow in Idaho and Montana. The require elevations of from 2,000 to 11,000 feet and reportedly thrive in acidic mountain soil. Current research says it is almost impossible to domesticate the wild huckleberry species but efforts are being made. Commercial huckleberry harvesters most likely don't pick their berries by hand, but most huckleberries are still grown in the wild (mostly in national parks). However, the Western Huckleberry and Bilberry Association is actively fostering the commercial development of huckleberry-based industries.

  • 2 cups (1 pint)  huckleberries or blueberries
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons cornstarch
  • 4 Tablespoons water
  • 1 Tablespoon butter

 Combine the huckleberries, water, sugar, and salt in a medium saucepan.

Bring mixture to a boil and simmer gently for 15 minutes. While simmering, mash the berries slightly with a fork. Mix the cornstarch with the water.

With the huckleberries still simmering, slowly stir in the cornstarch mixture. Continue to stir for at least two minutes. Remove from heat and stir in butter.

Yield: 1-1/2 to 2 cups

 I served my sauce with sauteed pork chops. It made for a yummy Summer dinner!

Sever through the fat, this prevents curling in the skillet.

Saute medium high until browned on both sides. Season with salt and pepper.

Serve the chop with the sauce over top!  I served with chived basmati rice and a leafy salad.

*This sauce would be excellent with chicken, white fish, ice cream.....just let your creative juices flow!

Wee Bear, TT, Sweet One, Nate Dogg, Tink and I bought tickets for the Jeff Foxworthy concert last Friday, at the Puyallup Fair in Washington state! It was really fun and I thought I' share a couple pictures. Wee Bear loves it when I put him on the blog!

Wee Bear went through the gate and headed straight for the Fried Butter!

They topped the little fried butter balls with raspberry sauce....I guess to make it "Gourmet"! He like them! He only ate two, don't worry!!

Your blog team in the wine garden!! So fun, just love my two daughter's!!
Hope those of you who live in the Pacific Northwest have a chance to get to the Puyallup Fair, it was so fun! Have a great week!!  

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