Chokecherry Pudding Recipe
This Chokecherry Pudding is a rich, slightly tart, and sweet dessert made from wild chokecherries. The berries are cooked down into a thick, flavorful base, then blended with a pudding mixture to create a smooth and luscious texture. Perfect for late summer when chokecherries are in season.
Equipment
- Medium Saucepan
- Fine mesh strainer or cheesecloth
- Mixing bowl
- Whisk
- Wooden spoon
- Serving bowls
Ingredients
- 2 cups chokecherries washed
- 2 cups water
- 1/2 cup sugar
- 1/4 cup flour or cornstarch for a smoother texture
- 1/4 tsp salt
- 1/2 tsp vanilla extract optional
Instructions
Cook the Chokecherries to Extract Juice
- Place the chokecherries in a medium saucepan with 2 cups of water. Bring to a boil over medium heat, then reduce to a simmer. Allow the berries to cook for 15 minutes, stirring occasionally, until they soften and burst, releasing their juices.
Strain the Juice for a Smooth Pudding
- Remove the saucepan from the heat. Use a fine mesh strainer or cheesecloth to separate the liquid from the berry pulp and seeds. Press down on the berries with a spoon to extract as much juice as possible. You should get about 1½ to 2 cups of liquid. Discard the solids.
Sweeten and Prepare the Thickener
- Return the strained chokecherry juice to the saucepan and add the sugar and salt, stirring until dissolved. In a small bowl, mix the cornstarch with ½ cup of cold water to create a smooth slurry. This step prevents lumps in your pudding.
Thicken the Pudding Mixture
- Bring the sweetened chokecherry juice to a gentle simmer over low heat. Slowly pour in the cornstarch slurry while whisking continuously. Stir constantly for 5-7 minutes until the pudding thickens to a smooth, velvety consistency. It should coat the back of a spoon when ready.
Add Flavor and Serve
- Remove the pudding from heat and stir in vanilla extract for added depth of flavor. Pour the pudding into serving bowls and let it cool slightly. Serve warm or refrigerate for a chilled, firmer pudding.
Video
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- For a thicker pudding, reduce the water slightly or add 1 extra tablespoon of cornstarch.
- Serve with whipped cream, shortbread cookies, or a sprinkle of cinnamon for extra flavor.
- You can replace sugar with honey or maple syrup for a natural sweetener alternative.
