1cupfresh or frozen fruitI used wild blueberries and raspberries.
Pinchof kosher salt
Splash of vinegarto taste, preferably made from the same wild fruit you used to make the juice
Instructions
Wisk all ingredients except the vinegar and fruit in a small saucepan together while cold. *
Add the fruit, bring the mixture to a simmer and cook on medium-high heat until reduced and thickened to your liking. I like it quite tart and not sweet, but many people like it sweet.
Before serving, add a splash of vinegar and gauge the seasoning for salt, sweetness, and sour (vinegar) adjust as needed and serve. If you’d like the sauce thicker, cook It a few minutes longer. It is excellent with braised pulled meat, especially venison and bison.
Notes
For the smoothest sauce*For a very smooth sauce as pictured, heat the chokecherry juice with the timpsila flour until steaming hot, then puree in a blender.Timpsila FlourTo make timpsila flour, take very dry timpsila, crack them by pounding in a mortar and pestle, then grind to a fine powder in a spice grinder, removing any stringy pieces of taproot you may see.