These dried patties are made from ground chokecherries that were traditionally dried in the sun for about 5 days. Chokecherries are closely related to black cherries, having a tart fruit. When the fruits are ripe, they become dark purple to black in color and very sweet. Historically, many Native American tribes in the northern Rockies and the northern Great Plains, including the Sioux, relied on chokecherries as a food source. Harvest chokecherries at the end of July or the beginning of August.
Recipe Servings: 4
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Several pounds chokecherries
Directions
- Clean the chokecherries well, removing any leaves and washing thoroughly.
- Pass the chokecherries through a grinder, or process to a paste in a blender, working in batches as needed.
- Form the chokecherry paste into thin patties and lay out on parchment lined baking sheets, letting dry for about 5 days in the sun or warm, dry place. Flip the patties every few days.
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