Advice on making a huckleberry compote for baked salmon?

Hi everyone, I'll be making a PNW-themed Christmas dinner this year with salmon baked on cedar planks, topped with a red huckleberry compote. I picked the berries in the forest last summer and have had them in my freezer ever since. I won't be able to get more if something goes wrong, though, so I want to make sure that I get the compote right the first time. I'd like to keep the recipe as simple as possible (ie: no spices or additives like orange juice). My plan is to heat the frozen berries over medium heat with a bit of water until they become stewy, and then to add white sugar to taste. I'm hoping this will make them palatable (they're quite acidic and sour, like almost-ripe blueberries), while keeping their natural flavour at the forefront. Are there any issues with this approach? Thanks in advance! submitted by /u/ConifersAreCool