Archive for the ‘Huckleberry Sauces & Spreads’ Category

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I Have Fresh Huckleberries. How Do I Make Huckleberry Topping …

Answers to the question, I Have Fresh Huckleberries. How Do I Make Huckleberry Topping? Answers to Questions from People Who Know at Ask Experience Project.

You crush them, heat them up until they become juicy, then put them through a sieve or food mill to remove any seeds. Measure the strained pulp and add one cup of sugar to one cup of strained berries. Heat it to barely boiling, take it off the fire, and put it in mason jars, put the seals on the jars and process them in a canner (steam canner or boiling water bath canner). If you don’t have a canner, you can sterilize the jars and lids, then put the boiling syrup in the jars and seal.

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MissoulaFoodie » Huckleberry Barbecue Sauce – As only Montana can …

By Big Foodie
But I remembered that I had purchased a 5-pound bag of huckleberries at the Missoula Saturday Market right at the end of last season, and I’ve use them sparingly this winter as I’ve downplayed the role of carbs in my daily eating …

Huckleberry Barbecue Sauce

1 cup of ketchup

2 tablespoons of tomato paste

2 garlic cloves – crushed

1 small onion – finely diced

2 teaspoons smoked paprika

1/4 teaspoon crushed red pepper

1 teaspoon black pepper - coarsely ground

1/2 teaspoon sea salt

2 cups fresh or frozen huckleberries

1 tablespoon butter

1/2 cup brown sugar

2 tablespoons of molasses or Agave nectar

1/4 cup apple cider vinegar

2 tablespoons of balsamic vinegar

2 tablespoons of lemon juice

2 tablespoons of Dijon mustard

2 sprigs of fresh rosemary leaves chopped finely

Instructions:

Heat the butter in a sauce pan and saute onions and garlic until slightly caramelized. Add ketchup, tomato paste, mustard, brown sugar, lemon and spices and stir to blend.

Add vinegars and bring to a boil.

Add huckleberries and juice and reduce to a simmer. Allow to simmer until sauce reduces to a thickened, barbecue sauce consistency, about 20 to 25 minutes.

Salt and pepper to taste.

This barbecue sauce is great for marinating or painting on meat during the last few minutes on the grill. It’s tangy and sweet with a nice, slightly sour and spicy taste to it. Great for chicken and steak.

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Huckleberry BBQ Sauce & Huckleberry Sauce Recipes

Several of the best Huckleberry BBQ Sauce Recipes around and a great Huckleberry Sauce as well! Check out 100′s of other great BBQ Sauce Recipes you can …

Huckleberry BBQ Sauce Recipe (using fresh Huckleberries):

Ingredients:

• 1/2 cup ketchup
• 1 cup rice vinegar
• 2 cups huckleberries
• 1 small onion, diced
• 2 tsp. garlic powder
• 2 T brown sugar
• 1 T molasses
• 2 tsp. dry mustard
• 1 tsp. chili powder

Directions:
Combine all ingredients in a saucepan and reduce for 20 minutes.

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Singing With Birds: Give Us This Day:  Huckleberry Butter

By gnee
Huckleberry Butter.

• 1 cup huckleberry jam (or whatever kind of jam you like)
• 2 cups softened butter
• 1 Tbsp. powdered sugar

Gently fold together to preserve the whole huckleberries, or you can whip it with a mixer if you prefer.

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Farmers market meals from the freezer : braised blade steak with huckleberry ketchup …

By powderate
My freezer ingredients today are grass fed and finished blade steaks from Empire Valley Meats via the Kitsilano Farmers Market, and foraged wild huckleberries frozen fresh from last summer.

Huckleberry Ketchup

makes 1 1/2 c

Ingredients: 2 c frozen BC organic blueberries/huckleberries

1/2 c organic cider vinegar

1/2 c water

1 c firmly packed organic dark brown sugar

1/2 t ground cloves

1/2 t ground ginger

1/4 t cayenne pepper

1 t ground cinnamon

1/2 t sea salt

 Tools and method:

None aluminum sauce pan and a food mill

canning jars or freeze containers

1) Combine the blueberries, vinegar and water in non aluminum sauce pan and boil for 5 minutes.

2) Put the mixture through a food mill fitted with the fine plate and set over bowl.  Discard the pulp.

3) Put the liquid and the remaining ingredients in a non aluminum sauce pan and simmer for another 10 minutes until slightly thick.  Pour into hot jars and seal. Heat process in a water bath 10 minutes.

Or simply use right away.

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This recipe come from my friend, Kris, who owns and operates Greenbriar Inn, Coeur d Alene — home of Wildbeary products.

Try this dressing on spinach salad (using avocado, kiwi, mandarin oranges and toasted almonds):

1 cup salad oil
2/3 cup Wildbeary Huckleberry Vinegar
2/3 cup Chili
1 tablespoon Soya (soy sauce)
1/2 tablespoon Tabasco sauce

Also, this is a  really good as a dipping sauce for seafood or prawns!

Today’s recipe is found in my favorite Huckleberry Cookbook by Alex and Stephanie Hester (still on sale!!)

8 ounces of light cream cheese
1/2 cup fresh huckleberries or 1 tablespoon preserves

Use a mixer or food processor and blend thoroughly.  Refrigerate until used.

Makes 1 cup.

1/2 C ketchup
1 C Wildbeary Huckleberry Vinegar
1 small onion, diced
2 tsp. garlic powder
2 T brown sugar
1 T molasses
2 tsp. dry mustard
1 tsp chili powder

Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes.

Tastes great on salmon, beef, pork or chicken — or any dish where you want a sweet-n-sour sauce.

We are sharing a favorite recipe from the Huckleberry Cookbook by Alex and Stephanie Hester

Give an ordinary fruit or fruit salad some extra punch with this wonderful dressing.

1 cup plain yogurt
¼ cup of honey
Juice of 1 lemon
Zest of 1 lemon
½ cup huckleberries
Fresh cracked black pepper

Combine yogurt, honey, lemon, zest and huckleberries in an electric blender and mix well.  Add black pepper to taste.  Use as a dipping sauce for your favorite fruit or toss with a combination of fresh or frozen fruit.