Chokecherry Recipes
About
Chokecherries are one of my favorite wild fruits, and one of the easiest things you can harvest if you're new to foraging.
If you're new to wild cherries (or haven't worked with their stones) please start out by reading Cherry Pits: A Traditional Almond Seasoning.
Quick Links
Fruit Scrap Vinegar | Siberian Bird Cherry Cake | Sweet and Sour Wild Cherry, Berry or Grape Syrup |
Varieties
I work with a few different varieties on this website. Any of the below, (and probably any wild variety you find) can be substituted in the recipes on this site.
- Black (Prunus serotina)
- Pin (Prunus pensyvanica)
- Sand (Prunus pumila)
- Choke (Prunus virginiana)
Using The Whole Fruit
Different cultures around the world have developed ways to use the entire fruit-skin, pulp, stone and all in their cooking. Typically, most people will think the pits of stone fruits are poisonous (they are raw).
But, after processing through drying or cooking they're safe to use and lend a delicious almond flavor to baked goods like the Siberian cake linked to at the top of this post.
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How to Make Homemade Almond Extract (Crème de Noyeaux)
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Homemade Chokecherry Pit Liqueur (Recipe)
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Grandma's Chokecherry Jelly (The Best!)
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Classic Chokecherry Syrup
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Persimmon-Pudding Cake with Dried Fruit
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Siberian Bird Cherry Cake
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Apples Poached in Wild Grape Juice
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Cherry Pits Aren't Poisonous: They're an Ancient Almond Flavoring
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The Ultimate Berry-Infused Vinegar
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Wild Berry Wóžapi Sauce
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Hackberry Souffle / Spoonbread
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Sweet and Sour Wild Cherry, Berry or Grape Syrup
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Fruit Scrap Vinegar
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Winter Pavlova
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Flourless Chocolate-Black Walnut Torte
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How to Make Foraged Berry Infused Vinegar
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Raspberry Chocolate Mousse with Creme Fraiche