1 c. sugar
2 tbsp. cornstarch
1/2 tsp. nutmeg, freshly grated
1 c. water
2 c. frozen huckleberries, thawed with juice
3 tbsp. sherry

Combine sugar, cornstarch and nutmeg. Stir into water in a saucepan and cook over moderate heat, stirring constantly until thick and bubbly. Stir in huckleberries and sherry. Bring to boil again. Take off heat and cool slightly. Serve over pancakes or waffles. Yummy!