MORE TART THAN most other species of huckleberry, red hucks are good candidates for sauces and compotes. Plus, they look terrific atop a cut of meat or a fillet of fish.
While the most enduring way to enjoy huckleberry sauce (or compote) is with a game bird or pork loin, don’t forget about fish. It’s a sweet sauce as written, so adjust as necessary.
1 1/2 cups red huckleberries
1/4 cup port
1/2 cup sugar
1 tbsp balsamic
1/8 tsp cinnamon
1/8 tsp nutmeg
1 tbsp lemon juice
4 6-8 oz halibut fillets (or other white flakey fish)
1. In a saucepan bring ingredients to a boil over medium heat, lower heat, and reduce until syrupy. Keep warm until ready to serve. Makes enough sauce for 4 servings.
2. Slice halibut fillet into serving portions and arrange on a greased broiling pan. Season with salt and pepper, brush on melted butter, and drizzle with lemon juice. Broil 4 to 6 inches from burner, about 10 minutes per inch of fillet thickness.
That looks mighty delicious. I had a friend give me some huckleberries once but there were so many little things to clean off of them I got discouraged and never used them.
Interesting. I have never even seen a red huckleberry.
Hmmm… My first thought is partridge, as you mentioned, but if I were to use that sauce with fish, I’d go for mackerel or, better yet, bluefish. Oily, rich fish might do better with such a powerful sauce. Try it with those pinks you’re catching now — bet it’s good!
Oh, and a compote is a warmed maceration of something in something — like a look preserve, an unjelled, uncrushed jam, or an extended marination. It’s typically served at room temp, although the heating brings out the flavors.
My daughter and I just returned from a three hour hike foraging red huckleberries near our home on the north coast of CA. They’re beautiful! I can’t wait to try this recipe it sounds great. Thanks, Ala
Thank you so much for this recipe. My children and I gathered red huckleberries from the woods around our property today. We made your compote and served it with tilapia. _Oh_my_goodness_… it was the best thing I’d tasted in a VERY long time. My husband says, “restaurant quality!”… and he eats in lots of restaurants when traveling in europe on business.
Thanks again!