Huckleberry Sauce-Glaze.

[MountainWalk]

With general bear season fast approaching coinciding with the ripening of the finest berries of them all, I'd like to share a favorite of mine.

  This works best if you've already picked and processed your berries into syrup.
   Basically you just mash the hell out your berries till you get nothin but pulp.  Treat it as you would making jam or jelly,  your call. Just don't add pectin and add water till you get a lite syrup, assuming you've added sugar to suit. Add a dash of lemon juice. Its perfect if in a jar, when tilted it coats the glass and runs back down the sides evenly. Process as you would jam jelly.. awesome on bacon, ice cream and whatnot.


Glaze: assuming you have your half pint jar of syrup..dump this in a pan on lowish heat, careful not to burn. Toss in a shake of coriander,  salt and a shot of bourbon.  Stir. Quarter cup of Brown sugar. Stir well and baste roast or ham with it. So good. Cold smoked thin sliced ham dipped in the sauce cold is unbeatable.  Hope you guys give it a shot!

[superdown]

That sounds delicious  hopefully i will get to try this on a bear ham later this year.

[quadrafire]

That sounds pretty darned good. Thanks for sharing.

[MountainWalk]

Your welcome. Hide it from the kids tho. Mine put it on everything.

[JimmyHoffa]

That does sound good.  Still have bags of hucks (blues, used the all reds in ice cream and cinnamon rolls) from last year...think I'll try this.  Hope the shot of bourbon can make it all the way into though.

[Remnar]

 Made version of this before . It is also great on grouse . My prefered cooking method is dredge in flour and fry in bacon grease . Then put a bit on top ,or just dip .

[MountainWalk]

I flour/ fry all my roast. When I do it, maybe a min later I take it out and dredge again. Then crispy it up to my liking.

[Remnar]

 Never "double dipped" a roast, but might have to try it . Those drippings should make some good gravy for later !