Wild Mountain Huckleberries, Frozen / lb
Wild Mountain Huckleberries, Frozen / lb
Couldn't load pickup availability
Huckleberries are among the most prized berries found in North America. With a unique dark purple coloring and a flavor reminiscent of the most flavorful blueberry you've ever had. Huckleberries allow for endless possibilities in the kitchen, both sweet and savoury. Our huckleberries are sustainably wild foraged in the United States and Canada and quickly frozen to ensure the best possible product is available throughout the entire year.
Upon receiving the berries, please note they will be slightly melted from the travel. They should be remain in the plastic bag they arrived in and be placed in the freezer until they are ready to be used.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Orders over $300 receive Free Shipping!
WHAT TO DO WITH HUCKLEBERRIES
Rustic Huckleberry Galette
Serves: 6
Oven: 400°F (200°C)
Ingredients:
1 pie crust (homemade or store-bought)
2 ½ cups frozen huckleberries
⅓–½ cup sugar (adjust to tartness)
1 ½ Tbsp cornstarch
1 tsp lemon zest
1 tsp lemon juice
Pinch salt
1 egg (for egg wash)
Coarse sugar for sprinkling (optional)
Instructions:
Toss frozen berries with sugar, cornstarch, zest, juice, and salt.
Roll dough into a 12-inch circle on parchment.
Pile berries in center, leaving a 2-inch border.
Fold edges over filling (rustic is good!).
Brush crust with egg wash; sprinkle sugar.
Bake 35–45 minutes until bubbling and deeply golden.
Cool at least 20 minutes before slicing — the filling thickens as it rests.
Huckleberry Red Wine Pan Sauce (Perfect for Duck or Chicken)
Serves: 2–4
Ingredients
½ cup frozen huckleberries
1 small shallot, finely minced
½ cup dry red wine
1 tsp balsamic vinegar
1–2 tsp honey (to taste)
1 tsp fresh thyme leaves
1 Tbsp cold butter
Salt & cracked black pepper
Instructions
After searing duck breast or chicken, remove meat and pour off excess fat (leave ~1 Tbsp).
Add shallot; sauté 1–2 minutes.
Add wine; simmer until reduced by half.
Stir in berries, vinegar, honey, thyme. Simmer 3–5 minutes until slightly thick
Off heat, whisk in cold butter for gloss.
Season to taste.
It should be balanced — tangy, lightly sweet, and deeply savory.
Huckleberry Dijon Vinaigrette
Earthy and great with roasted mushrooms, arugula, goat cheese, or hazelnuts.
Ingredients
¼ cup frozen huckleberries (thawed slightly)
1 Tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp honey or maple syrup
¼ cup olive oil
Pinch salt
Fresh cracked black pepper
Instructions
Mash berries with a fork or blend until mostly smooth.
Whisk in vinegar, Dijon, honey, salt, pepper.
Slowly stream in olive oil while whisking until emulsified.
Taste and adjust salt or sweetness.
Keeps refrigerated 4–5 days.