Best Chokecherry Sauce Recipes

Wild Chokecherry Jelly image

Provided by Dwight Stewart

Time 15m

Number Of Ingredients 1

4 c. juice 1 box sure jell pectin 5 1/2 c. sugar

Steps:

1. Wash berries; put in water to cover by placing hand on top of berries. Bring to a boil; simmer until there is good color and flavor (berries will begin to burst). Strain through cheese cloth. Mix Sure Jell with juice in large saucepan. Bring to boil; stir occasionally (this is a hard boil). At once, add sugar. Bring to rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam. Use scalded jelly glasses.

Chokecherry Sauce image

Provided by Molly53

Categories Sauces

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 8

3/4 cup prepared ketchup
3/4 cup chokecherry jelly (from recipe of your choice)
1 tablespoon yellow mustard
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 tablespoon cider vinegar

Steps:

Heat sauce ingredients in pot on stove or bowl in microwave until bubbling.
Add chunks of cooked meat of choice (fried duck or sausage is wonderful).
Simmer for a few minutes, then keep hot into a chafing dish, or reheat as needed.
Serve with picks for an appetizer.

Nutrition Facts : Calories 495.5, Fat 0.8, SaturatedFat 0.2, Sodium 1413.2, Carbohydrate 128.2, Fiber 2.4, Sugar 97.6, Protein 2.6

Black Forest Chokecherry Pie image

Provided by Molly53

Categories Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 chocolate 9 inch pie shell, baked and cooled (add 1/4 cocoa and two tablespoons extra water to your favorite pie crust recipe or use Recipezaar #1)
2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
8 ounces cream cheese
3/4 cup powdered sugar
4 ounces whipped topping, such as cool whip
6 ounces whipped topping, such as cool whip
2 ounces whipped topping, such as cool whip

Steps:

Divide juice into 1/2 cup and 1-1/2 cup portions.
Mix cornstarch and 1/2 cup juice.
Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
Add cornstarch-juice mixture; cook to thicken.
Add salt and almond extract.
Set aside to cool.
To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
Spread onto pudding sauce carefully, using a spoon for best results.
Mound the rest of the whipped topping around the edges or all in center.
Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
Serve chilled.

Chokecherry Syrup image

Provided by Kaarin

Categories Cherries

Time 30m

Yield 4 1/2 pints

Number Of Ingredients 3

3 cups chokecherry juice (see first step)
6 1/2 cups sugar
1/4 teaspoon almond extract

Steps:

Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft.
Mash gently and strain the chokecherry juice through a sieve or cheesecloth.
Pour 3 cups juice into a large kettle; stir in the sugar.
Cook on high, stirring constantly.
Boil hard for 1 minute.
Remove from heat and skim foam.
Add extract if using (almond extract gives a stronger cherry taste).
To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.

Nutrition Facts : Calories 1118.7, Sodium 2.9, Carbohydrate 288.9, Sugar 288.3