Idaho Huckleberry Sauce

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Credit: Dean Fuller, Executive Chef, Castle Ranch Steakhouse, Boise, Idaho
The National Culinary Review, July/August 2016

Ingredients

½ cup sugar
¼ cup water
4 oz. Idaho huckleberries
2 t. lemon juice

Instructions

Put sugar and water in small saucepan over medium-high heat. When mixture starts bubbling, cook for 2 minutes. Add huckleberries; cook for 1 minute. Remove from heat; stir in lemon juice. Let sauce come to room temperature, stirring occasionally.

Tags

Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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