Huckleberry Compote


  • 350 g / 12.34 oz huckleberries
  • 100 g / 3.53 oz sugar
  • 100 g / 3.53 oz water
  • Pinch salt


  1. Combine all of the ingredients in a pot and bring to a slow boil, stirring occasionally. Do not boil too quickly or stir aggressively in order to keep the integrity of the huckleberries as much as possible (they burst easily). Turn the heat off.
  2. Cool the huckleberry compote over an ice bath. Adjust the sweetness by adding more sugar if necessary.
  3. Refrigerate. Reserve for 4 days maximum.