A simple sweet and sour syrup made from berries and fruits with lots of seeds or skin. Yield: about 4 cups.
Course: Dessert, Snack
Keyword: Chokecherry, Preserves, wild fruit
5cupschokecherriesraspberries, wild grapes, elderberries, highbush cranberries, or another small berry with a lot of pit/seeds and little fruit/juice
1cupswateror substitute fruit juice like cherry or grape
2cupwhite wine vinegar or red wine vinegar for dark fruits
Wash the berries, then add the water, and vinegar to the pot.
The berries should be just barely covered by liquid, with a few bobbing around here and there, a technical term we call “floating hippos” in the kitchen.
Bring the pot to a simmer, cover, and cook for 15 minutes on low heat. Mash the berries, or use a hand blender to break them up, simmer for a few minutes more, then strain the liquid and combine it with it’s volume of sugar (equal parts). Boil for another 5 minutes, or until the syrup barely coats the back of a spoon, then transfer to jars and store. The syrup will be shelf stable canned in small jars and kept in a pantry, frozen, or refrigerated.