20 Delicious Chokecherry Recipes for Every Season

Welcome to a world where chokecherries shine in every season! Whether you’re whipping up a quick weeknight dinner, indulging in seasonal favorites, or craving some comfort food, our roundup of 20 Delicious Chokecherry Recipes has something special for you. From sweet to savory, these recipes will inspire you to explore the versatile flavors of chokecherries. Ready to get cooking? Let’s dive in!

Chokecherry Jam

There’s something truly special about homemade chokecherry jam—its deep, rich flavor and vibrant color make it a standout in any pantry. Here’s how to make your own batch with just a few simple ingredients.

Ingredients

• 4 cups chokecherries, washed and stems removed
• 1 cup water
• 4 cups granulated sugar
• 1 (1.75 oz) package powdered pectin
• 1 tbsp lemon juice

Instructions

1. In a large pot, combine the chokecherries and 1 cup water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes, stirring occasionally.
2. Press the mixture through a fine mesh sieve or cheesecloth to extract the juice, discarding the solids. You should have about 3 cups of juice.
3. Return the juice to the pot and stir in 4 cups granulated sugar and 1 tbsp lemon juice. Bring to a rolling boil that cannot be stirred down.
4. Quickly stir in the 1 (1.75 oz) package powdered pectin and return to a full boil for 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Ladle the jam into sterilized jars, leaving 1/4-inch headspace, and process in a water bath canner for 10 minutes.

The unique tartness of chokecherries balanced with just the right amount of sweetness creates a jam that’s perfect for toast, pancakes, or even as a glaze for meats.

Tip: For a smoother jam, you can puree the chokecherries before straining, but leaving some texture gives it a lovely homemade feel.

Chokecherry Syrup

Dive into the sweet and tangy world of homemade Chokecherry Syrup, a delightful topping that transforms pancakes, waffles, and desserts into something extraordinary.

Ingredients

• 4 cups fresh chokecherries, stems removed
• 2 cups water
• 2 cups granulated sugar
• 1 tablespoon lemon juice

Instructions

1. In a large saucepan, combine the chokecherries and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to simmer for 15 minutes, stirring occasionally.
2. Remove from heat and mash the berries with a potato masher to release more juice. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Add 2 cups of granulated sugar and 1 tablespoon of lemon juice to the strained juice. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce the heat and simmer for 20 minutes, or until the syrup thickens slightly.
4. Remove from heat and let cool. The syrup will continue to thicken as it cools. Pour into a sterilized jar or bottle and store in the refrigerator.

This Chokecherry Syrup stands out with its perfect balance of sweetness and tartness, making it a versatile condiment that elevates both sweet and savory dishes.

Tip: For a smoother syrup, strain the mixture a second time through cheesecloth to remove any remaining pulp.

Chokecherry Pie

There’s nothing quite like the unique, tart-sweet flavor of chokecherries baked into a classic pie. This Chokecherry Pie recipe brings a wild twist to your dessert table, perfect for those who love a little adventure in their baking.

Ingredients

• 2 cups chokecherry pulp
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 pie crusts (homemade or store-bought)
• 1 tbsp butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the chokecherry pulp, 1 cup sugar, 1/4 cup cornstarch, 1 tbsp lemon juice, 1/2 tsp ground cinnamon, and 1/4 tsp salt until well combined.
2. Roll out one pie crust and fit it into a 9-inch pie plate. Pour the chokecherry mixture into the crust, then dot with 1 tbsp butter pieces.
3. Cover with the second pie crust, sealing the edges with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
4. Bake at 375°F for 45-50 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool for at least 2 hours before serving to allow the filling to set.

The secret to this pie’s deep, complex flavor lies in the chokecherry pulp’s natural tartness, balanced perfectly with just the right amount of sweetness. It’s a rustic dessert that tells a story with every bite.

Tip: For an extra glossy crust, brush the pie with a little cream instead of egg wash before baking.

Chokecherry Cobbler

Nothing says comfort like a warm, bubbling cobbler, and this Chokecherry Cobbler is a delightful twist on the classic that’s sure to impress.

Ingredients

• 4 cups fresh chokecherries, pitted
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the chokecherries, 1/2 cup of the granulated sugar, and lemon juice. Spread evenly in the prepared baking dish.
3. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until just combined.
4. Pour the batter over the chokecherries in the baking dish. Do not stir.
5. Bake for 35-40 minutes, or until the top is golden brown and the fruit is bubbling around the edges.

The magic of this cobbler lies in the way the batter rises to the top during baking, creating a perfect golden crust over the tart chokecherries.

Tip: For an extra touch of sweetness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Chokecherry Muffins

These Chokecherry Muffins are a delightful way to bring a touch of wild berry sweetness into your morning routine, with a tender crumb that’s perfectly balanced by the tartness of chokecherries.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup chokecherries, pitted

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup chokecherries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The unique tartness of chokecherries gives these muffins a rustic charm that’s hard to resist, making them a standout at any breakfast table.

Tip: For an extra touch of sweetness, sprinkle the tops with a little sugar before baking.

Chokecherry Bread

There’s something truly special about the tangy sweetness of chokecherries baked into a moist, tender loaf. This Chokecherry Bread is a delightful way to bring a taste of the wild into your kitchen.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chokecherry puree
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup chokecherry puree, 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Be careful not to overmix.
5. Transfer the batter to the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The unique tartness of chokecherries gives this bread a delightful contrast to its sweet, cake-like texture, making it a standout at any breakfast table.

Tip: For an extra burst of flavor, drizzle the cooled bread with a simple glaze made from powdered sugar and a little chokecherry puree.

Chokecherry Sauce for Meat

Transform your next meat dish with this rich and tangy Chokecherry Sauce, a perfect blend of sweet and savory that’s surprisingly simple to whip up.

Ingredients

• 2 cups fresh or frozen chokecherries
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine the chokecherries and water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
2. Press the mixture through a fine mesh sieve to remove the pits and skins, returning the liquid to the saucepan.
3. Stir in the sugar, lemon juice, cinnamon, cloves, and salt. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.
4. Continue to simmer for 15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally to prevent sticking.

This Chokecherry Sauce stands out with its deep, complex flavors that pair wonderfully with grilled or roasted meats, offering a gourmet touch with minimal effort.

Tip: For a smoother sauce, blend the strained mixture before adding the sugar and spices.

Chokecherry Smoothie

Start your morning with a burst of natural sweetness and a touch of tartness in this refreshing Chokecherry Smoothie. It’s a vibrant way to energize your day!

Ingredients

• 1 cup frozen chokecherries
• 1 ripe banana, peeled
• 1/2 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions

1. In a blender, combine the frozen chokecherries, banana, Greek yogurt, almond milk, honey, and vanilla extract.
2. Blend on high speed until smooth and creamy, about 1-2 minutes. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. Pour into a glass and enjoy immediately for the best flavor and texture.

The unique combination of chokecherries and banana creates a smoothie that’s not only delicious but also packed with antioxidants and natural energy boosters.

Tip: For an extra chill, freeze your banana before blending.

Chokecherry Ice Cream

Dive into the unique, tangy sweetness of chokecherries with this homemade ice cream that’s sure to impress. Perfect for those who love a fruit-forward dessert with a twist.

Ingredients

• 2 cups chokecherry puree
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium bowl, whisk together the chokecherry puree, whole milk, heavy cream, 3/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The vibrant color and bold flavor of chokecherries make this ice cream a standout, with a perfect balance of sweet and tart that’s irresistibly refreshing.

Tip: For an extra smooth texture, strain the chokecherry puree before mixing to remove any seeds or pulp.

Chokecherry Sorbet

Chokecherry sorbet is a refreshingly tart and sweet treat that’s perfect for cooling down on a hot summer day. With just a few simple ingredients, you can whip up this delightful dessert in no time.

Ingredients

• 4 cups chokecherry juice, strained
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 cup water

Instructions

1. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/2 cup water. Stir until the sugar is completely dissolved, about 5 minutes, to create a simple syrup.
2. Remove the saucepan from the heat and let the simple syrup cool to room temperature.
3. In a large bowl, mix the cooled simple syrup with 4 cups chokecherry juice and 1 tbsp lemon juice until well combined.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

The natural tartness of chokecherries shines in this sorbet, balanced perfectly by the sweetness of the simple syrup, making it a uniquely flavorful dessert.

Tip: For an extra smooth texture, strain the chokecherry juice through a fine-mesh sieve before using it in the recipe.

Chokecherry Wine

There’s something truly magical about crafting your own wine, and this Chokecherry Wine recipe is a delightful way to start your homebrewing journey. It’s a labor of love that rewards patience with a uniquely fruity and aromatic sip.

Ingredients

• 5 pounds fresh chokecherries
• 2.5 pounds granulated sugar
• 1 gallon water
• 1 packet wine yeast
• 1 teaspoon yeast nutrient

Instructions

1. Wash the chokecherries thoroughly, then crush them in a large, clean bucket using a potato masher or your hands.
2. Boil the water and dissolve the 2.5 pounds of granulated sugar in it to create a syrup. Let it cool to room temperature.
3. Pour the cooled syrup over the crushed chokecherries in the bucket. Add the packet of wine yeast and 1 teaspoon of yeast nutrient, stirring well to combine.
4. Cover the bucket with a clean cloth and let it sit in a warm, dark place for 7 days, stirring daily.
5. Strain the mixture through a fine mesh sieve or cheesecloth into a sterilized fermentation jar, discarding the solids.
6. Fit the jar with an airlock and let the wine ferment for 6 weeks in a cool, dark place.
7. After fermentation, siphon the wine into bottles, leaving any sediment behind. Seal the bottles and let them age for at least 3 months before enjoying.

The beauty of this Chokecherry Wine lies in its deep, complex flavors that develop beautifully over time, making it a perfect homemade gift or a special treat for yourself.

Tip: For an extra layer of flavor, consider adding a cinnamon stick or a few cloves during the initial fermentation stage.

Chokecherry Mead

Dive into the ancient art of mead-making with this Chokecherry Mead recipe, a delightful blend of sweet and tart flavors that’s surprisingly simple to brew at home.

Ingredients

• 3 lbs chokecherries, washed and stems removed
• 1 gallon spring water
• 3 lbs honey
• 1 packet wine yeast
• 1 tsp yeast nutrient

Instructions

1. In a large pot, combine chokecherries and spring water. Bring to a boil, then reduce heat and simmer for 15 minutes to extract the juices.
2. Strain the mixture through a fine mesh bag or cheesecloth into a sanitized fermentation bucket, squeezing to get all the juice. Discard the solids.
3. Stir in 3 lbs honey until fully dissolved. Allow the mixture to cool to room temperature.
4. Add 1 packet wine yeast and 1 tsp yeast nutrient to the bucket. Stir gently to combine.
5. Cover the bucket with a clean cloth and let it ferment in a dark, cool place for 2 weeks, stirring daily.
6. After fermentation, siphon the mead into a sanitized glass carboy, leaving sediment behind. Seal with an airlock and let it age for at least 3 months.
7. Bottle the mead, and if desired, let it age further to develop deeper flavors.

This Chokecherry Mead stands out for its vibrant color and balance of sweetness with a subtle tartness, making it a perfect homemade gift or a special treat for your next gathering.

Tip: For a clearer mead, consider racking (transferring to another carboy) after the first month of aging to leave more sediment behind.

Chokecherry Vinegar

Discover the unique tangy sweetness of homemade Chokecherry Vinegar, a versatile condiment that adds a burst of flavor to salads, marinades, and more.

Ingredients

• 4 cups fresh chokecherries, stems removed
• 4 cups white vinegar
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 whole clove

Instructions

1. In a large saucepan, combine the chokecherries and white vinegar. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
2. Remove from heat and strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the berries to extract all the juice. Discard the solids.
3. Add the granulated sugar, cinnamon stick, and whole clove to the strained juice. Return to medium heat and stir until the sugar is completely dissolved, about 5 minutes.
4. Remove from heat and let cool to room temperature. Once cooled, remove the cinnamon stick and clove.
5. Transfer the vinegar to a clean bottle or jar and store in the refrigerator for up to 6 months.

The deep, fruity essence of chokecherries shines in this vinegar, offering a perfect balance of sweet and tart that elevates simple dishes with minimal effort.

Tip: For a smoother vinegar, strain the liquid through cheesecloth before bottling to remove any remaining pulp.

Chokecherry BBQ Sauce

Transform your BBQ game with this uniquely tangy and sweet Chokecherry BBQ Sauce, perfect for slathering on ribs or chicken.

Ingredients

• 2 cups chokecherry juice
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar, packed
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan over medium heat, combine the chokecherry juice, ketchup, apple cider vinegar, and brown sugar. Stir until the sugar dissolves.
2. Add the Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir to combine.
3. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered for about 45 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
4. Remove from heat and let cool. The sauce will thicken further as it cools.

The deep, fruity flavor of chokecherries paired with smoky spices creates a BBQ sauce that’s irresistibly complex and perfect for elevating grilled meats.

Tip: For a smoother sauce, blend it after cooling until it reaches your preferred texture.

Chokecherry Pancakes

Start your morning with a twist by incorporating the unique, tart flavor of chokecherries into your pancakes. These Chokecherry Pancakes are a delightful way to enjoy a classic breakfast with a wild berry twist.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup chokecherry jam

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tbsp melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chokecherry jam gently to create a marbled effect.
4. Heat a lightly greased griddle or frying pan over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

The marbled chokecherry jam not only adds a burst of flavor but also creates a beautiful, rustic look in each pancake. Perfect for those who love a little adventure in their breakfast.

Tip: For an extra touch of sweetness, drizzle with maple syrup or sprinkle with powdered sugar before serving.

Chokecherry Waffles

Start your morning with a twist by incorporating the unique, tangy flavor of chokecherries into your waffles—perfect for those who love a little adventure in their breakfast routine.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup chokecherry jam

Instructions

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In another bowl, beat 1 cup milk, 2 large eggs, and 1/4 cup melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chokecherry jam gently, leaving some streaks for a marbled effect.
5. Pour the batter onto the hot waffle iron and cook until golden and crisp, about 4-5 minutes.

The marbled chokecherry jam not only adds a burst of flavor but creates a visually stunning waffle that’s sure to impress. Serve with a drizzle of maple syrup for an extra touch of sweetness.

Tip: For an extra tangy kick, swirl in an additional tablespoon of chokecherry jam right before cooking.

Chokecherry Salad Dressing

Brighten up your greens with this uniquely tangy Chokecherry Salad Dressing, a perfect blend of sweet and tart that’ll make any salad sing.

Ingredients

• 1 cup chokecherry juice
• 1/2 cup olive oil
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a medium bowl, whisk together the chokecherry juice, honey, apple cider vinegar, and Dijon mustard until well combined.
2. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
3. Season with salt and black pepper, whisking again to incorporate.
4. Transfer the dressing to a jar or bottle and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This dressing’s vibrant color and bold flavor make it a standout, especially when paired with bitter greens or a hearty grain salad.

Tip: For a smoother dressing, blend all ingredients in a blender for 20 seconds before refrigerating.

Chokecherry Chutney

This Chokecherry Chutney is a delightful blend of sweet and tart flavors, perfect for elevating your cheese boards or grilled meats.

Ingredients

• 4 cups chokecherries, pitted
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 cup finely chopped onion
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. In a large saucepan, combine the chokecherries, granulated sugar, and apple cider vinegar. Bring to a simmer over medium heat, stirring occasionally.
2. Add the finely chopped onion, grated fresh ginger, ground cinnamon, ground cloves, and salt to the saucepan. Stir well to combine.
3. Reduce the heat to low and let the mixture simmer for about 45 minutes, stirring occasionally, until it thickens to a jam-like consistency.
4. Remove from heat and let cool slightly before transferring to jars or serving.

The unique combination of chokecherries and warm spices creates a chutney that’s bursting with flavor, making it a standout addition to any meal.

Tip: For a smoother texture, you can puree the chutney with an immersion blender before cooling.

Chokecherry Energy Bars

Looking for a homemade energy boost that’s packed with natural sweetness and a hint of tartness? These Chokecherry Energy Bars are your go-to snack for a quick pick-me-up.

Ingredients

• 1 cup dried chokecherries
• 1 cup rolled oats
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a large bowl, combine 1 cup dried chokecherries, 1 cup rolled oats, and 1/4 cup chia seeds.
2. In a small saucepan over low heat, warm 1/2 cup almond butter and 1/4 cup honey until smooth. Stir in 1/2 tsp vanilla extract and 1/4 tsp salt.
3. Pour the almond butter mixture over the dry ingredients and mix until everything is well coated.
4. Press the mixture firmly into an 8×8 inch baking dish lined with parchment paper.
5. Refrigerate for at least 2 hours, or until set, then cut into bars.

These bars stand out with their perfect balance of sweet and tart, thanks to the unique flavor of chokecherries, making them a refreshing alternative to store-bought energy bars.

Tip: For an extra crunch, toast the rolled oats in a dry skillet over medium heat for 5 minutes before mixing.

Chokecherry Infused Vodka

Transform your vodka with the wild, tangy essence of chokecherries in this simple yet sophisticated infusion.

Ingredients

• 2 cups fresh chokecherries, washed and stems removed
• 1 (750ml) bottle high-quality vodka
• 1/2 cup granulated sugar

Instructions

1. In a large, clean jar, combine the chokecherries and vodka. Seal tightly and store in a cool, dark place for 4 weeks, shaking gently every few days.
2. After 4 weeks, strain the mixture through a fine-mesh sieve into a clean bowl, pressing lightly on the berries to extract all the liquid. Discard the solids.
3. Stir in the granulated sugar until fully dissolved. Pour the infused vodka back into the original bottle or a decorative one, and let it sit for another week to mellow the flavors.

The deep ruby hue and berry-forward profile of this vodka make it a standout base for cocktails or a sippable delight on its own over ice.

Tip: For a smoother infusion, freeze the chokecherries before starting to help break down their cellular structure.

Conclusion

We hope this roundup of 20 delicious chokecherry recipes inspires you to explore the versatility of this vibrant fruit all year round. Whether you’re baking, preserving, or crafting a refreshing drink, there’s something here for every season. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!