Harvested the last of the wild rice today. Got some roasting in the oven and choke cherries boiling on the stove.
Googled choke cherries and found wine and jelly recipes, which seemed involved and intricate w/ all kinds of discussion about jelly bags and cheesecloth and pillowcases and muslin and hanging and dripping.
Use a colander and a strainer or " china hat" . If your jelly is not perfectly clear, call it jam. Add sugar to taste.
I added a cup of sugar to a gallon of choke cherries and boiled it about 20 minutes and strained it and intend to use the juice like wine in any sauce or gravy based wild game recipe. It is darker even than Cabernet or Bordeaux and you could use it in any Bordelaise recipe or Coq au Vin, which means w/ venison, beef, chicken or wild fowl.
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