Chokecherry Pudding Recipe

I remember the first time I tasted chokecherry pudding was at a small family gathering where my aunt brought a deep ruby dessert that shimmered like a jewel and I was instantly intrigued by its color and rustic elegance so after just one bite I was hooked and asked for the recipe before the evening ended

Because I’m always drawn to old-fashioned desserts with bold flavor this chokecherry pudding recipe became a personal favorite and I’ve refined it over time to highlight the natural tartness of the berries while keeping the texture rich and satisfying with just the right touch of sweetness

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chokecherry juice – The star ingredient that gives the pudding its vibrant color and unique tang
• Sugar – Balances the tartness of the chokecherries and sweetens the entire pudding
• Cornstarch – Acts as a thickening agent to give the pudding its signature texture
• Lemon juice – Brightens up the flavor and complements the berries
• Butter – Adds richness and smoothness to the final pudding
• Vanilla extract – Rounds out the flavor with a warm comforting note
• Fresh chokecherries or preserved – Optional for garnish and added texture

Tools You’ll Need

• Saucepan – Where I combine and cook the ingredients to form the pudding
• Whisk – Ensures a lump-free smooth consistency
• Measuring cups and spoons – Helps get the perfect balance of ingredients
• Serving molds or ramekins – Ideal for chilling and presenting individual portions
• Wooden spoon or spatula – For stirring the pudding as it thickens
• Serving plate or tray – Perfect for flipping out molded puddings

Instructions

Step 1:

I start by pouring 2 cups of chokecherry juice into a medium saucepan and I place it over medium heat

Step 2:

While that warms up I whisk together 1/2 cup of sugar with 3 tablespoons of cornstarch in a small bowl and then slowly stir this mixture into the juice making sure it dissolves completely

Step 3:

I keep stirring the mixture continuously as it heats and thickens to prevent any lumps and it usually takes about 5 to 8 minutes for it to turn glossy and pudding-like

Step 4:

Once thickened I remove it from the heat and stir in 1 tablespoon of butter 1 tablespoon of lemon juice and 1/2 teaspoon of vanilla extract which gives the pudding a silky finish and a bright balanced flavor

Step 5:

I then pour the pudding into lightly greased molds or ramekins and let them cool at room temperature for about 20 minutes before transferring them to the fridge to chill for at least 2 hours

Step 6:

When ready to serve I gently unmold the pudding onto a plate and spoon a few whole chokecherries with syrup on top for an extra burst of flavor and a beautiful presentation

Tips

If chokecherry juice is too tart for your taste I sometimes mix it with a bit of apple juice to mellow it out

You can use gelatin instead of cornstarch if you prefer a firmer jelly-like texture

For added depth I occasionally add a pinch of cinnamon or clove to the cooking liquid

Ways to Serve

As a chilled dessert after a rustic meal

Topped with whipped cream or a scoop of vanilla ice cream

Alongside shortbread or butter cookies for texture contrast

In individual glasses with layers of crushed graham cracker

Garnished with mint and fresh berries for a festive finish

Frequently Asked Questions

Can I use frozen chokecherries in this chokecherry pudding recipe?

Yes just thaw them and extract the juice the same way you would with fresh berries

Can I make this chokecherry pudding recipe without cornstarch?

Yes you can substitute with arrowroot or gelatin depending on the texture you want

How long does this chokecherry pudding recipe keep in the fridge?

It stays fresh for up to 4 days when covered and refrigerated

Is it necessary to strain the chokecherry juice for this pudding?

Yes to avoid bitterness from the pits always strain the juice before using

See You in the Kitchen

I hope you give this vibrant and nostalgic chokecherry pudding recipe a try! It’s one of those heritage dishes that’s too good to lose and always earns a second helping. Let me know how yours turns out or what twists you add—I’d love to see how this classic finds new life in your kitchen.

Happy Cooking!

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