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LOCATION: Recipes >> Preserving >> In Nancy Turner and Adam Szezawinski's book "Edible Wild Fruits and

Print this Recipe    In Nancy Turner and Adam Szezawinski's book "Edible Wild Fruits and

Nuts of Canada" they say that the choke cherry is red but that there
is a black cherry ( related species P.serotina Ehrh.) that is usually
very tall, up to 30 m or mor in height and that the cherries are
sleightly bitter but quite edible.and that they can be used in the
same way as choke cherries. They do caution, however, that both the
wilted leaves and the pits are high in hydro cyanic acid ( prussic
acid) and should not be consumed in large numbers. They give a wine
recipe, a jelly recipe and a syrup.

The choke cherry-apple jelly is as follows:

4 cups ripe choke cherries
1/2 cup water
3 1/2 cups unsweetened apple juice
2 Tablespoons lemon juice
2 oz pectin crystals ( 1 package)
3 lb sugar

Stem but do not pit the choke cherries and place in a large saucepan
with the water. Mash and simmer, covered, for 10 minutes. Strain
through a jelly bag and measure juice. Place 1 3/4 cups juice back in
saucepan, add apple juice and lemon juice, and mix in pectin crystals.
Place over high heat, stirring constantly,until mixture comes to a
full boil. Stir in sugar. Bring to a boil again and boil hard for 1
minute, sitrring continuously. Remove from heat, skim and pour into
hot , sterilized jars. Seal your usualy way ( 5 minutes in a hot
water bath with lids and rings is usual). Makes 10-12 medium sized
jelly wrote:

Choke Cherry Win
8 qt ripe choke cherries
12 qt water
1/4 oz dry yeast
1/4 lb chopped raisins ( optional)
1 cup good brandy ( optional)

Place chrries and water in large saucepan, bring to a boil, mash and
simmer 10 minutes. Strain off juice through a fine sieve or jelly
bag. Measure, and place in large crock or wine keg, add 1 1/2 lb
sugar per 4 cups juice, mix and cool to luke warm. Add yeast and
raisins ( if usuing), mix well, cover and ferment for 5 days or until
bubbling has ceased. Stir well and add brandy if desired. Keep
covered for about 3 months, then filter and bottles. After a few
days, cork tightly and store in a dark, cool place for 6 months before

Choke Cherry Syrup
8 cups ripe choke cherries
1/2 cup water
2 lb sugar
1 oz pectin crystals.

Make choke cherry juice as for jelly in previous recipe. Put juice (
about 4 cups) in saucepan, add pectin crystals, and bring to a boil,
stirring frequently. Stir in sugar, boil hard 1 minutes, then skim
and pour into hot sterilized jars. Store in refrigerator. About 3
medium sized jars


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