Laun/Pruett Recipe Collection
Wild Huckleberry sauce

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

Bring hucks, water sugar and salt to a simmer. Simmer 20-30 minutes, mashing hucks slightly with a potato masher. Mix the cornstarch and water and then remove hot mixture from stove and add it in. Add 1 T. butter. Voila!

Yield is about 2 cups.

Made to serve with Marcia's cheesecake on Christmas Eve, 2009

Recipe Contributed by Mary ann Laun