Two Ingredient Berry Sauce

By Raeanne O’Meara

We are on the home stretch of winter right now, which means I can finally loosen up the reins on things in the kitchen. While I may be lacking in organization in many areas of my life, our supply of wild game, fish, berries and mushrooms is something I like to keep close tabs on. There is an ever-fluctuating mental list that I keep in the back of my mind every time I go to take something out of the freezer or cold room; I like knowing we have enough of something to get us through until the new harvest season rolls around.


Berries are always a bit of a toss up – it seems like we can count on one bumper crop summer of berry picking, followed by a less-than-stellar harvest the following year. Last summer happened to be an amazing saskatoon year, but the huckleberries were nearly non-existent; luckily, in 2022 I managed to pick enough to last us a couple of seasons. Despite carefully packaging those berries away though, after a year-and-a-half in the freezer it is time to use the rest of them up.



We have been on a major crepe/pancake/waffle kick in our house for breakfasts lately, and as much as I want to plan ahead and make something fancy, I find myself quickly whipping up a mixed berry sauce made up of two ingredients – wild berries and honey.



To make, simply heat two cups of berries (I like to mix huckleberries and saskatoons) in a small saucepan from frozen over medium heat. Simmer for around five minutes or until the berries are soft. Stir in the honey, starting with 1/4 of a cup – if you want it super sweet, continue to add more until you are happy, but I like the syrup to be a bit on the tart side. Simmer for another couple minutes, then remove from heat. Allow to cool slightly and then use an immersion blender to make the berry/honey mixture into a smooth sauce, using caution to avoid any spray back from the blender.


This makes roughly 250ml of berry sauce.