Sassafras Choke Cherry Sauce
Choke cherries are shrubby and fairly short. So unlike other types of cherries, you can actually reach the fruit and pick a decent quantity fairly quickly. But what do you do with them? This super easy sauce is great drizzled over ice cream or sponge cake. The sassafras thickens the syrup a bit, and adds a delicious spicy sweet flavor.
1 cup choke cherries.
2 cups water
1/2 cup sugar
1 tsp powdered sassafras leaf
No need to pit the cherries, just throw them in a saucepan with the water and sugar. Bring it to a boil, then lower the heat and let it simmer for about 15 minutes, until the cherries are soft.
Remove from heat and mash the cherries with a potato masher to separate the pulp from the pits.
Strain the mixture to remove the pits, then stir in the sassafras. That’s all there is too it!
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