Huckleberry Compote

2 cups

Blueberries are also delicious in this compote that serves as the base of our Ricotta Fritters.


  • 1 pound huckleberries, picked over, rinsed, and drained

  • ½ cup sugar

  • 1 whole cinnamon stick Pinch of salt

  • 1 teaspoon freshly grated nutmeg

  • 1 cup freshly squeezed orange juice (about 5 oranges)

  • 1 vanilla bean, split lengthwise

  • ¼ cup cornstarch


  1. In a large stainless-steel saucepan, combine berries and sugar. Add cinnamon stick, salt, nutmeg, and orange juice. Using a paring knife, scrape vanilla seeds into mixture; add pod. Set pan over medium-high heat, and bring to a boil. Cook 1 minute.

  2. Remove pan from heat; pour mixture into a sieve over a medium bowl. Transfer solids to another medium bowl; set aside. Return liquid to the saucepan; bring to a boil.

  3. In a small bowl, combine cornstarch and 1/4 cup water. Add to boiling liquid. Cook, whisking constantly, until mixture coats the back of a wooden spoon, about 1 minute.

  4. Remove pan from heat, and pour mixture over reserved solids. Remove and discard cinnamon stick and vanilla pod; serve warm.

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