“The scent of this traditional sauce simmering on the stove takes me back to my freewheeling six-year-old self. Our family relied on the local chokecherries I gathered as a kid. We’d spread a blanket under the trees and gather buckets full. There’s no need to pit them because the pits drop to the bottom of the pot as the sauce becomes thick and lush. We’d sweeten it for a dessert or serve it as a tangy sauce for meat and game and vegetables, and as a dressing.” —Sean Sherman with Beth Dooley in their 2018 Beard Award–winning cookbook, The Sioux Chef's Indigenous Kitchen
- 6 cups fresh berries such as chokecherries or a mix of blueberries, raspberries, strawberries, elderberries, cranberries, or blackberries
- 1 to 1 1/2 cups water
- Honey or maple syrup to taste
Put the berries and water into a saucepan and set over low heat. Bring to a simmer and cook, stirring occasionally, until the mixture is thick. Taste and season the sauce with honey or maple syrup as desired.
From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017). Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.
4 to 6 servings