Chokecherry Gravy
This recipe comes from the Wind River Indian Reservation where chokecherries are native. Native Americans dried chokecherries for pemmican and created Goetsaap, what we now call chokecherry gravy. You can use many berries to create this recipe.
$1.36
Ingredients
- 4 cups fresh or frozen chokecherries (or other berries)
- 4 cups water
- ¾ cup sugar
- ¼ cup cornstarch
- 1 teaspoon lemon juice
Instructions
- In a medium saucepan over medium heat, add chokecherries or berries. Add water.
- Cook until berries are soft.
- Remove from heat. Strain berries, catching juice in a bowl. Discard the berries.
- Pour juice into a medium saucepan. Add sugar and lemon juice. Stir until mixed.
- Cook over medium heat until it boils, then reduce heat to low.
- In a small bowl, combine cornstarch with a little water to make a runny paste. Mix until smooth.
- Add cornstarch to juice and stir until it begins to thicken.
- Remove from heat and let sit 5 minutes.
- Serve warm plain or with honey.
Notes
- If the chokecherries are too tart, stir in a little honey to the warm gravy. (Children under 1 year should not eat honey.)
Nutrition Label
Serving: 0.25 cup
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