Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.

6 cups fresh berries - chokecherries or a mix of blueberries, raspberries, strawberries, elderberries, cranberries or blackberries

1-1.5 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 s thick. Taste and season with honey or maple syrup as desired.

Serve as a tangy sauce for meat, game or vegetables or sweeten a little more for dessert.

GF V veg DF

Yield: 4 servings