Chokecherry Sauce Recipes

CHOKECHERRY SYRUP

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.

SMOKIN' CHOKIN' BARBECUE SAUCE

Steps:

• Put oil a dutch oven over medium heat. Add onions, garlic and jalapeno peppers and cook until soft, about 5-7 minutes. Add merlot, increase heat to medium high, and reduce by half. Add chokecherry preserves and cook 5 more minutes. Add tomatoes, chipotle, salt and pepper. Bring back to a boil, reduce heat and simmer 20 minutes. Add soy, worcestershire and vinegar. simmer another 10 minutes. Adjust seasonings. Let sit overnight.

CHOKECHERRY SAUCE

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.