- ¼ cup sugar
- 1 Tbsp cornstarch or arrowroot flour
- 1 tsp ground cinnamon
- 1 tsp dried lemon zest
- 1 Tbsp butter
- 1 cake of choice for topping (see below)
- 2 cups fresh blueberries, blackberries, huckleberries, etc
Pack the sugar through lemon zest in a sandwich bag. Pack the butter in a small container and the cake of choice in your cooking pot to protect.
Pick (forage) the berries and pick through to remove any leaves, twigs or lil’ bugs. Add the dry ingredients to your pot, stir in 2 Tablespoons cool water and add the berries. Place the butter on top and over a very low flame on your stove bring the mixture to a gentle boil, stirring often. Once thickened, take off the stove and serve with your choice of cake.
What kind of cake? Any really! Take what you like – pound cake, dessert cups, angel food cake, Twinkies, etc)
For a lighter weight version (and ability to carry long term) substitute 1 Tablespoon butter powder. Butter powder can be found in specialty kitchen shops and online, or you can use Molly McButter/Butter Buds, found in the spice aisle at grocery stores. Dried lemon zest is also found in the spice aisle. A small fresh lemon carried and squeezed in is a wonderful gourmet touch.
This recipe appeared in Wa Trails Magazine July/August 2011. http://www.wta.org/trail-news/magazine