Wild Chokecherry

Pick it!

• Ripe chokecherries are black, ¼ to ½ inch round and grow in clusters similar to grapes.
• Look for chokecherries that grow wild in areas that have not been sprayed with pesticides.
• Choose the best cherries and clean them in fresh water removing leaves and stems.
• Refrigerate to keep cool or freeze fresh for later.

Try it!

• Snack by eating raw, spitting out the seeds, do not eat too much or it can clog your throat and stick in your teeth. Your teeth will be blue for a little while!
• Boil chokecherries and remove seeds to make a pudding or syrup.
• Remove seeds and use fresh in muffin or pancake batter.
• Finely grind chokecherries, including seeds, to make patties to dry in the sun to preserve for later use.
• Use the leaves to make a soothing tea.

Ingredients

• 2 quarts of chokecherries
• 1 gallon of water in a large pot to boil the chokecherries
• Sweetener to taste

Directions

1. Wash and de-stem the chokecherries.
2. Add chokecherries to water and bring to a boil, then lower heat to simmer. Stir occasionally.
3. Boil until seeds fall out.
4. Use a colander to separate the seeds keeping the pulp with the juice.
5. Add flour or corn starch to pulp/juice mixture.
6. Heat slowly, stirring constantly, until mixture reaches a pudding-like thickness.
7. Add sugar or other sweetener as desired. Serve hot.