\nThis jam is a perfect blend of sweet and tart flavors, featuring the rich taste of chokecherries paired with the bright, citrusy notes of lemon zest. Perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
As the summer harvest season approaches, many gardeners and foragers are eager to get their hands on the luscious fruits that ripen in July – the chokecherries! These sweet and tart berries are a staple in many parts of North America, and with their versatility, it’s no wonder why. From sweet treats like jams and pies to tangy sauces and savory dishes, the possibilities are endless when it comes to cooking with chokecherries. In this article, we’ll explore 20 mouthwatering recipes that showcase the best of what these berries have to offer.<\/p>\n
From classic desserts like chokecherry jam and pie, to innovative condiments and drinks, we’ll take you on a culinary journey through the many uses of chokecherries. Whether you’re a seasoned cook or just starting out in the kitchen, there’s something for everyone in this collection of recipes. So sit back, get inspired, and start cooking up some delicious creations with these 20 amazing chokecherry recipes!<\/p>\n
\nThis jam is a perfect blend of sweet and tart flavors, featuring the rich taste of chokecherries paired with the bright, citrusy notes of lemon zest. Perfect for topping toast, yogurt, or using as a filling for cakes and pastries.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups chokecherries (fresh or frozen) Instructions:<\/strong><\/p>\n 1. Combine chokecherries, sugar, and water in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chokecherries (fresh or frozen) Instructions:<\/strong><\/p>\n 1. Rinse the chokecherries and combine them with the water in a medium saucepan. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust: For the filling: Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chokecherries, crushed Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine crushed chokecherries, ketchup, apple cider vinegar, brown sugar, smoked paprika, and garlic powder. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup frozen chokecherries Instructions:<\/strong><\/p>\n 1. In a blender, combine chokecherries, Greek yogurt, honey, almond milk, and vanilla extract. Cooking Time:<\/strong> 5 minutes<\/p>\n Tips:<\/strong><\/p>\n – Fresh chokecherries can be used instead of frozen, but be sure to rinse them well to remove any stems or debris. Ingredients:<\/strong><\/p>\n – 3 lbs chokecherries, crushed Instructions:<\/strong><\/p>\n 1. Combine crushed chokecherries and water in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes. Cooking Time:<\/strong><\/strong><\/p>\n – Primary fermentation: 14 days Ingredients:<\/strong><\/p>\n – 1 cup chokecherries, stems removed Instructions:<\/strong><\/p>\n 1. Combine chokecherries, apple cider vinegar, and honey in a blender or food processor. Cooking Time:<\/strong> None! This recipe is ready to use immediately.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh or dried chokecherries Instructions:<\/strong><\/p>\n 1. In a blender or food processor, puree the chokecherries with the heavy cream until smooth. Cooking Time:<\/strong> None required! Let the flavors meld while you chill out.<\/p>\n Enjoy your rich and decadent chokecherry chocolate truffles!<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Combine chokecherries and vodka in an airtight container, such as a glass jar with a tight-fitting lid. Cooking Time:<\/strong> 4 weeks (infusion time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups cooked applesauce Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine the applesauce, chokecherries, honey, and lemon juice. Cooking Time:<\/strong> 5-7 minutes<\/p>\n Yield: 2 cups<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pork chops (1-1.5 pounds) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 18-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Vanilla Glaze:<\/strong><\/p>\n – 1\/2 cup powdered sugar Mix all ingredients until smooth and drizzle over warm scones.<\/p>\n Cooking Time:<\/strong> 15-20 minutes or until golden brown.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh or frozen chokecherries Instructions:<\/strong><\/p>\n 1. In a blender or food processor, puree the chokecherries with the sugar until smooth. Cooking Time:<\/strong> Churning time varies depending on the ice cream maker; typically around 20-30 minutes.<\/p>\n Ingredients:<\/p>\n – 2 pounds beef or pork ribs Instructions:<\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2 hours 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh or frozen chokecherries Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine chokecherries, sugar, and cornstarch. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Line an 8×8-inch baking dish with parchment paper. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chokecherries (fresh or frozen) Instructions:<\/strong><\/p>\n 1. Combine chokecherries and water in a blender or food processor. Blend until smooth. Cooking Time:<\/strong> None! Just blend, strain, and chill.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup chokecherries, fresh or frozen Instructions:<\/strong><\/p>\n 1. Rinse the chokecherries and remove any stems or leaves. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup wild rice Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Discover 20 mouth-watering recipes that showcase the sweet and tangy flavor of chokecherries. From classic desserts like Chokecherry Pie with Flaky Crust to savory dishes like Glazed Pork Chops, these recipes cater to every occasion. Indulge in sweet treats like Chokecherry Jam with Lemon Zest or Chokecherry Chocolate Truffles, or get creative with cocktails and sauces like Chokecherry Infused Vodka and BBQ Sauce. Whether you’re a seasoned chef or a culinary novice, these recipes will inspire you to experiment with this versatile fruit.<\/p>\n","protected":false},"excerpt":{"rendered":" As the summer harvest season approaches, many gardeners and foragers are eager to get their hands on the luscious fruits that ripen in July – the chokecherries! These sweet and tart berries are a staple in many parts of North America, and with their versatility, it’s no wonder why. From sweet treats like jams and … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":19135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-19550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/19550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=19550"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/19550\/revisions"}],"predecessor-version":[{"id":19551,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/19550\/revisions\/19551"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/19135"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=19550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=19550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=19550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 cup granulated sugar
\n– 1\/4 cup water
\n– 1 tablespoon lemon juice
\n– 1 teaspoon grated lemon zest
\n– 1 package powdered pectin<\/p>\n
\n2. Stir in lemon juice and grated lemon zest. Continue to simmer for an additional 5 minutes.
\n3. Add powdered pectin and stir to combine. Cook for an additional 2-3 minutes or until the jam thickens.
\n4. Remove from heat and let cool slightly before transferring to a clean glass jar. Store in the refrigerator for up to 6 months.<\/p>\nSpiced Chokecherry Syrup<\/h2>\n
\nAdd a touch of warmth and spice to your favorite drinks with this delicious Spiced Chokecherry Syrup. Made with ripe chokecherries, aromatic spices, and just the right amount of sweetness, this syrup is perfect for topping pancakes, waffles, or French toast.<\/p>\n
\n– 2 cups water
\n– 1\/4 cup granulated sugar
\n– 1 cinnamon stick
\n– 6 whole cloves
\n– 1\/2 teaspoon ground ginger<\/p>\n
\n2. Add the sugar, cinnamon stick, cloves, and ginger to the saucepan.
\n3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the syrup has thickened slightly.
\n4. Remove from heat and let cool to room temperature.
\n5. Strain the syrup through a fine-mesh sieve into an airtight container.
\n6. Refrigerate or freeze the syrup for up to 6 months.<\/p>\nChokecherry Pie with Flaky Crust<\/h2>\n
\nSavor the sweetness of chokecherries in this classic pie recipe, featuring a buttery and flaky crust.<\/p>\n
\n– 2 cups all-purpose flour
\n– 1\/4 cup cold unsalted butter, cut into small pieces
\n– 1\/8 cup ice-cold water<\/p>\n
\n– 2 cups chokecherries, fresh or frozen
\n– 1\/2 cup granulated sugar
\n– 2 tablespoons cornstarch
\n– 1 tablespoon lemon juice
\n– 1\/4 teaspoon salt
\n– 1\/4 cup heavy cream<\/p>\n
\n2. In a large bowl, combine flour and butter. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
\n3. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
\n4. Roll out the crust on a floured surface to a thickness of about 1\/8 inch.
\n5. In a separate bowl, combine chokecherries, sugar, cornstarch, lemon juice, and salt. Mix well.
\n6. Pour the filling mixture onto the rolled-out crust, leaving a 1-inch border around the edges.
\n7. Roll out the remaining crust to fit the pie dish, and place on top of the filling.
\n8. Crimp the edges to seal the pie, and cut a few slits in the top crust for steam to escape.
\n9. Bake for 40-45 minutes or until the crust is golden brown.<\/p>\nChokecherry BBQ Sauce<\/h2>\n
\nThis recipe combines the natural sweetness of chokecherries with a tangy BBQ flavor, perfect for slathering on your favorite grilled meats. With its deep purple color and rich aroma, this sauce is sure to elevate your outdoor cooking game.<\/p>\n
\n– 1\/2 cup ketchup
\n– 1\/4 cup apple cider vinegar
\n– 2 tablespoons brown sugar
\n– 1 teaspoon smoked paprika
\n– 1 teaspoon garlic powder
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a simmer over medium heat, whisking constantly.
\n3. Reduce heat to low and let the sauce cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
\n4. Remove from heat and season with salt and pepper to taste.
\n5. Let the sauce cool to room temperature before transferring it to an airtight container.<\/p>\nChokecherry Smoothie Bowl<\/h2>\n
\nExperience the sweet-tart flavor of chokecherries in this refreshing and nutritious smoothie bowl. This recipe combines the antioxidant-rich fruit with creamy yogurt and crunchy toppings.<\/p>\n
\n– 1\/2 cup plain Greek yogurt
\n– 1 tablespoon honey
\n– 1\/2 cup unsweetened almond milk
\n– 1\/4 teaspoon vanilla extract
\n– Toppings (optional): granola, sliced almonds, shredded coconut, or fresh fruit<\/p>\n
\n2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
\n3. Pour the smoothie into a bowl.
\n4. Add your desired toppings and serve immediately.<\/p>\n
\n– Adjust the amount of honey to your taste, depending on how sweet you like your smoothie.
\n– Feel free to get creative with your toppings and add your favorite fruits, nuts, or seeds!<\/p>\nChokecherry Mead (Homemade Wine)<\/h2>\n
\nCombine the sweetness of chokecherries with the warmth of honey to create a rich and complex mead.<\/p>\n
\n– 6 cups water
\n– 1 cup honey
\n– 1 packet (2 1\/4 tsp) champagne yeast
\n– 1\/2 tsp acid blend
\n– 1\/2 tsp pectic enzyme<\/p>\n
\n2. Strain the mixture through cheesecloth or a fine-mesh sieve into a large bucket. Discard solids.
\n3. Add honey, yeast, acid blend, and pectic enzyme to the liquid. Stir until honey is dissolved.
\n4. Cover the bucket and let it sit at room temperature (68-72\u00b0F) for 2 weeks, or until fermentation is complete.
\n5. Transfer the mead to glass bottles with tight-fitting lids. Store in a cool, dark place for 6 months to allow the flavors to mature.<\/p>\n
\n– Secondary fermentation (maturity): 6 months<\/p>\nChokecherry Vinaigrette Salad Dressing<\/h2>\n
\nElevate your salads with the unique flavor of chokecherries! This tangy and sweet vinaigrette dressing is perfect for adding a pop of color and excitement to any green.<\/p>\n
\n– 2 tablespoons apple cider vinegar
\n– 2 tablespoons olive oil
\n– 1 teaspoon honey
\n– Salt and pepper to taste<\/p>\n
\n2. Blend until smooth, stopping to scrape down the sides as needed.
\n3. With the blender running, slowly pour in olive oil through the top.
\n4. Season with salt and pepper to taste.
\n5. Transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nChokecherry Chocolate Truffles<\/h2>\n
\nElevate your dessert game with these luscious truffles, featuring the sweet-tart flavor of chokecherries and the richness of dark chocolate.<\/p>\n
\n– 1 cup heavy cream
\n– 2 tablespoons unsalted butter
\n– 1 teaspoon vanilla extract
\n– 1 cup confectioners’ sugar
\n– 8 ounces dark chocolate chips (at least 60% cocoa)
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium saucepan, combine the butter, vanilla extract, and confectioners’ sugar. Heat over low heat, stirring until the mixture is smooth.
\n3. Remove from heat and stir in the chocolate chips until melted and combined.
\n4. Stir in the chokecherry puree until fully incorporated.
\n5. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
\n6. Roll the mixture into small balls, about 1 inch in diameter. Dust with confectioners’ sugar before serving.<\/p>\nChokecherry Infused Vodka<\/h2>\n
\nThis recipe creates a unique and flavorful vodka infused with the sweet and tangy flavor of chokecherries, perfect for sipping or using as a base for cocktails.<\/p>\n
\n– 1 cup chokecherries (fresh or dried)
\n– 1.75 liters vodka (at least 35% ABV)
\n– 1 tablespoon sugar (optional)<\/p>\n
\n2. Store the mixture in a cool, dark place for at least 4 weeks to allow the flavors to meld and infuse.
\n3. Shake the mixture every few days to help the infusion process.
\n4. After 4 weeks, strain the vodka through cheesecloth or a fine-mesh sieve into another container. Discard the solids.
\n5. If desired, add sugar to taste and stir until dissolved.<\/p>\nChokecherry Applesauce Blend<\/h2>\n
\nTransform ordinary applesauce into a sweet and tangy delight with the addition of chokecherries! This recipe combines the natural sweetness of apples with the tartness of chokecherries, creating a unique and delicious flavor profile.<\/p>\n
\n– 1 cup fresh or frozen chokecherries
\n– 2 tablespoons honey
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Heat over low heat, stirring occasionally, until the mixture is warm and the flavors have melded together (about 5-7 minutes).
\n3. Remove from heat and let cool to room temperature.
\n4. Refrigerate or freeze for later use.<\/p>\nChokecherry Glazed Pork Chops<\/h2>\n
\nElevate your pork chops with a sweet and tangy chokecherry glaze, perfect for a special occasion or weeknight dinner. This recipe combines the rich flavor of pork with the bold taste of chokecherries.<\/p>\n
\n– 1 cup chokecherries, fresh or frozen
\n– 1\/2 cup brown sugar
\n– 2 tablespoons honey
\n– 2 tablespoons apple cider vinegar
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a blender or food processor, puree chokecherries, brown sugar, honey, apple cider vinegar, and garlic until smooth.
\n3. Brush the glaze on both sides of the pork chops.
\n4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 2-3 minutes per side.
\n5. Transfer skillet to preheated oven and bake for 15-20 minutes or until cooked through.
\n6. Let rest before serving.<\/p>\nChokecherry Scones with Vanilla Glaze<\/h2>\n
\nStart your day with a sweet and tangy treat! These chokecherry scones are perfect for breakfast or as a snack any time of the day.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 3\/4 cup heavy cream
\n– 1 large egg
\n– 1\/2 cup chokecherry jam or preserves
\n– Vanilla glaze (see below)<\/p>\n
\n2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
\n3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until coarse crumbs form.
\n4. Pour in heavy cream and mix until dough comes together.
\n5. Turn dough onto a floured surface and gently knead 2-3 times.
\n6. Pat into an 8-inch circle, about 1 inch thick.
\n7. Cut into wedges or use a biscuit cutter to create shapes.
\n8. Place on prepared baking sheet, leaving space between each scone.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 1 teaspoon vanilla extract<\/p>\nChokecherry Ice Cream<\/h2>\n
\nA unique and flavorful ice cream recipe that combines the sweetness of chokecherries with a hint of tartness, perfect for adventurous palates.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup heavy cream
\n– 1\/2 cup whole milk
\n– 1 tsp vanilla extract<\/p>\n
\n2. In a medium-sized bowl, whisk together the heavy cream and whole milk.
\n3. Add the vanilla extract to the cream mixture and whisk until combined.
\n4. Fold the chokecherry puree into the cream mixture until well combined.
\n5. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
\n6. Once frozen, transfer to an airtight container and store in the freezer for up to 2 weeks.<\/p>\nChokecherry BBQ Ribs<\/h2>\n
\nThis recipe brings together the classic comfort of slow-cooked ribs with the unique flavor of chokecherries, resulting in a sweet and tangy twist on traditional barbecue.<\/p>\n
\n– 1 cup chokecherry jam
\n– 1\/4 cup brown sugar
\n– 2 tablespoons apple cider vinegar
\n– 2 tablespoons olive oil
\n– 1 teaspoon smoked paprika
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together chokecherry jam, brown sugar, apple cider vinegar, and smoked paprika.
\n3. Remove membrane from back of ribs and place in a large baking dish.
\n4. Brush the chokecherry mixture evenly over both sides of the ribs.
\n5. Drizzle with olive oil and season with salt and pepper to taste.
\n6. Cover dish with aluminum foil and bake for 2 hours.
\n7. Remove foil and continue baking for an additional 30 minutes, or until tender and caramelized.<\/p>\nChokecherry Pancake Topping<\/h2>\n
\nElevate your pancakes with this simple yet flavorful topping featuring the sweet-tart taste of chokecherries. This recipe is perfect for those who love trying new flavors and textures in their breakfast routine.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons cornstarch
\n– 2 tablespoons water
\n– 1 tablespoon honey
\n– 1\/4 teaspoon salt<\/p>\n
\n2. Add water and bring the mixture to a boil over medium heat.
\n3. Reduce heat to low and simmer for 10-12 minutes or until the mixture has thickened.
\n4. Remove from heat and stir in honey and salt.
\n5. Let cool to room temperature before refrigerating or freezing.<\/p>\nChokecherry Granola Bars<\/h2>\n
\nThese chewy bars are infused with the rich flavor of chokecherries and perfect for a healthy snack or post-workout treat. With a blend of rolled oats, nuts, and seeds, they’re also packed with fiber and protein.<\/p>\n
\n– 1 cup chopped almonds
\n– 1\/2 cup honey
\n– 1\/4 cup brown sugar
\n– 1\/4 cup chopped dark chocolate or carob chips
\n– 1\/4 cup dried chokecherries, crushed
\n– 1\/2 teaspoon vanilla extract
\n– Pinch of salt<\/p>\n
\n2. In a large bowl, mix together oats, almonds, and chocolate chips.
\n3. In a separate bowl, combine honey, brown sugar, vanilla extract, and salt. Stir until smooth.
\n4. Pour the wet ingredients over the dry ingredients and stir until everything is well combined.
\n5. Fold in crushed chokecherries.
\n6. Press mixture into prepared baking dish.
\n7. Bake for 20-25 minutes or until lightly golden.<\/p>\nChokecherry Lemonade<\/h2>\n
\nA refreshing twist on traditional lemonade, this recipe combines the tartness of chokecherries with the sweetness of lemons for a unique and delicious flavor.<\/p>\n
\n– 1 cup freshly squeezed lemon juice
\n– 1 cup granulated sugar
\n– 4 cups water
\n– Ice cubes (optional)<\/p>\n
\n2. Strain the mixture through a cheesecloth or fine-mesh sieve into a large bowl, pressing on solids to extract as much juice as possible. Discard solids.
\n3. In a separate pitcher, mix lemon juice and sugar until dissolved.
\n4. Add the chokecherry juice to the lemon mixture. Stir well.
\n5. Chill in refrigerator for at least 30 minutes before serving.
\n6. Serve over ice cubes, if desired.<\/p>\nChokecherry Balsamic Reduction<\/h2>\n
\nThis sweet and tangy reduction is perfect as a glaze for meats, cheeses, or as a topping for ice cream or yogurt. The chokecherry’s natural sweetness pairs beautifully with the richness of balsamic vinegar.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup water
\n– 1\/4 cup balsamic vinegar
\n– 1 tablespoon lemon juice<\/p>\n
\n2. Combine the chokecherries, sugar, and water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes.
\n3. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much juice as possible. Discard the solids.
\n4. Stir in the balsamic vinegar and lemon juice.
\n5. Simmer the reduction over low heat for an additional 10-15 minutes, or until it has thickened to your liking.<\/p>\nChokecherry Oatmeal Cookies<\/h2>\n
\nThese soft-baked oatmeal cookies are infused with the sweet and tangy flavor of chokecherries, creating a unique and irresistible treat.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1 tsp baking soda
\n– 1 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup white granulated sugar
\n– 1\/2 cup brown sugar
\n– 2 large eggs
\n– 1 cup dried chokecherries
\n– Optional: chopped walnuts or pecans for added texture<\/p>\n
\n2. In a large bowl, whisk together oats, flour, baking soda, and salt.
\n3. In another bowl, cream together butter and sugars until light and fluffy. Beat in eggs.
\n4. Add the dry ingredients to the wet ingredients and mix until just combined.
\n5. Fold in dried chokecherries.
\n6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
\n7. Bake for 12-14 minutes or until lightly golden.<\/p>\nChokecherry Wild Rice Pilaf<\/h2>\n
\nThis recipe combines the nutty flavor of wild rice with the natural sweetness of chokecherries, creating a unique and delicious pilaf perfect for fall and winter meals. The addition of crispy onions and toasted pecans adds a satisfying crunch to this comforting dish.<\/p>\n
\n– 2 cups water or chicken broth
\n– 1\/4 cup dried chokecherries
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup toasted pecans
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Cook wild rice according to package instructions using water or chicken broth.
\n3. In a separate pan, heat olive oil over medium-high heat. Add chopped onion and cook until caramelized, about 5 minutes.
\n4. Add dried chokecherries to the pan and stir to combine with the onions. Cook for an additional minute.
\n5. Fluff cooked wild rice with a fork and mix in the onion-chokecherry mixture.
\n6. Stir in salt, black pepper, and toasted pecans.
\n7. Serve warm, garnished with fresh thyme leaves if desired.<\/p>\nSummary<\/h2>\n