Imagine transforming a wild, often overlooked berry into a luxurious, deep-red syrup that will make your taste buds dance with delight! Chokecherries, native to North America, are a secret weapon in the culinary world, offering a unique tartness and rich flavor that commercial syrups can't match. This homemade chokecherry syrup isn't just a condiment – it's a journey into the heart of wild, untamed flavor that will elevate your breakfast from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 4 cups fresh chokecherries
- 2 cups water
- 2 cups sugar
- 1 tablespoon lemon juice
Instructions
- Carefully wash the fresh chokecherries under cool running water, removing any stems or debris.
- Place the washed chokecherries and water in a large, heavy-bottomed saucepan. Use a potato masher or the back of a wooden spoon to gently crush the chokecherries to release their juices.
- Bring the chokecherries and water to a gentle boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally. The cherries should become soft and release their deep red color.
- Remove the pan from heat and strain the mixture through a fine-mesh strainer or cheesecloth-lined colander, pressing gently to extract maximum juice. Discard the solids.
- Return the strained juice to the saucepan and add sugar and lemon juice. Stir until sugar is completely dissolved.
- Bring the mixture back to a gentle boil, then reduce heat and simmer for 10-15 minutes, stirring frequently, until the syrup reaches a slightly thickened consistency.
- Remove from heat and let the syrup cool for 10 minutes. It will continue to thicken as it cools.
- Carefully pour the warm syrup into clean, sterilized glass bottles or jars. Allow to cool completely before sealing.
- Store the chokecherry syrup in the refrigerator for up to 2 weeks. Use on pancakes, waffles, ice cream, or as a flavoring for cocktails and desserts.
Tips
- Choose ripe, deep-colored chokecherries for the most intense flavor. Avoid any berries that look bruised or overly soft.
- Be patient during the straining process – pressing gently helps extract maximum juice without pushing bitter seed particles through.
- Use a candy thermometer if you want precise syrup consistency. The syrup should reach about 220°F for ideal thickness.
- Sterilize your storage jars thoroughly to ensure your syrup stays fresh and safe.
- If the syrup becomes too thick when cooling, you can thin it with a little water when reheating.
- Experiment with adding subtle spices like cinnamon or vanilla during the cooking process for a more complex flavor profile.
- Always wear an apron – chokecherry juice can stain clothing quickly!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
