Recipe: Huckleberry Compote

Makes 2 ¼ cups

- 3/4 cup apple juice

- 2 tablespoons fresh lemon juice

- 1 cup sugar

- 2 cups fresh wild huckleberries

- 2 teaspoons cornstarch

- 2 teaspoons water

1. In a medium saucepan, bring the apple juice, lemon juice and sugar to a low boil over medium-high heat. Stir in the huckleberries.

2. In a small bowl, whisk the cornstarch and water. Bring the compote to a boil and stir in the cornstarch mixture. Return to a boil and remove from heat. Cool and refrigerate until ready to use. Compote can be held refrigerated for up to 3 weeks.

Chef's note: The compote is great on pancakes, French toast or ice cream.

©2006 by Kathy Casey Food Studios®