Chokecherry Pudding Recipe: Irresistibly Creamy & Tart!

Name: Chokecherry Pudding Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 cups fresh chokecherries, pitted (about 1.5 lbs); 1 cup granulated sugar (adjust to taste); 3 tbsp cornstarch; 2 cups whole milk (or coconut milk for dairy-free); 1 tsp vanilla extract; Pinch of salt; 1 tbsp lemon juice

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Struggling to find a chokecherry pudding recipe that balances tartness and sweetness just right? I’m Lora Bennett, a Colorado-based chef with Creole roots, and I’ve spent years perfecting this nostalgic dessert. My chokecherry pudding recipe comes straight from my grandma’s Louisiana kitchen, where I learned to pit berries without turning my hands permanently purple. Whether you foraged your chokecherries or grabbed frozen ones, this foolproof method ensures a silky, rich pudding every time—no fancy tools needed. (Confession: My first batch was lumpy, but that’s how we learn!) Let’s make a dessert that’ll have your family begging for seconds.

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Table of Contents

Ingredients for the Perfect Chokecherry Pudding

Let’s cut to the chase—your chokecherry pudding recipe hinges on quality ingredients. After testing dozens of variations (and a few hilarious fails involving lumpy pudding), here’s the winning lineup:

4 cups fresh chokecherries, pitted (about 1.5 lbs)
1 cup granulated sugar (adjust to taste—wild berries can be tart!)
3 tbsp cornstarch for that silky thickness
2 cups whole milk (or sub coconut milk for dairy-free)
1 tsp vanilla extract (the good stuff—none of that imitation nonsense)
Pinch of salt to balance flavors
1 tbsp lemon juice for brightness (trust me, it’s a game-changer)

Pro tip: If you’re using foraged chokecherries, taste one first. Some batches are mouth-puckeringly tart and need extra sugar.

Chokecherry Pudding Recipe Ingredients — Chokecherry Pudding Recipe: Irresistibly Creamy & Tart! 7

Fresh or Frozen? Chokecherry Prep Notes

Fresh chokecherries shine, but frozen work—just thaw and drain excess juice! Here’s the hack: Toss frozen berries in a colander overnight in the fridge. You’ll avoid a watery pudding while keeping that bold, tangy flavor.

Meanwhile, if you’ve got fresh wild berries, rinse them gently and pat dry. And hey—don’t stress over perfect pitting. A few stray bits won’t ruin your chokecherry pudding recipe. (Confession: My kid Sophie once left half the pits in, and we still devoured it.)

Step-by-Step Chokecherry Pudding Recipe

Ready to transform those tart little berries into creamy bliss? Follow these steps like you’re in my Boulder kitchen—jazz music playing, Miso the cat eyeing your bowl.

How to Safely Pit and Prep Chokecherries

Steam ’em soft: Toss 4 cups chokecherries into a pot with ½ cup water. Simmer 10 minutes until they burst open, releasing that gorgeous ruby juice.
Strain like a pro: Press the mixture through a fine-mesh sieve (grandma’s trick!) to remove pits and skins. You’ll get about 2 cups of puree—gold for your chokecherry pudding recipe.
Taste and tweak: Stir in 1 tbsp lemon juice. Too tart? Add sugar 1 tbsp at a time.

But wait—there’s more! Save those leftover pits and skins. Boil them with sugar and water for a quick chokecherry syrup (hello, pancake topping!).

Cooking the Pudding to Perfection

Whisk smart: In a saucepan, mix 3 tbsp cornstarch with ¼ cup milk until smooth. No lumps allowed!
Bring it together: Add remaining milk, chokecherry puree, sugar, and salt. Cook on medium heat, stirring constantly—this isn’t the time to check your phone.
Watch for the magic: After 8–10 minutes, it’ll thicken. Test by coating the back of a spoon. If it leaves a clean line when you swipe a finger, you’ve nailed it.
Finish strong: Off heat, stir in vanilla. Pour into bowls and chill 2 hours.

Pro tip: For extra velvetiness, press plastic wrap directly on the pudding’s surface before refrigerating. No skin, no regrets!

There you go—the foolproof foundation for your chokecherry pudding recipe. Up next? Pro hacks to make it your signature dessert. (Spoiler: A bourbon drizzle never hurt anybody.)

Elevating Your Chokecherry Pudding Recipe

Now that you’ve mastered the basics of this chokecherry pudding recipe, let’s take it from “good” to “can’t-stop-eating-it” amazing. After making this dessert more times than I can count (including that one batch where Kiwi the parrot stole a spoonful mid-photo shoot), I’ve gathered all my best tricks to help you avoid common pitfalls and boost the wow factor.

Sweetness Hack: Balancing Tartness

Let’s be real – wild chokecherries can sometimes make your lips pucker! Here’s how to tame the tartness without losing that signature berry flavor:

The Gradual Sugar Method: After straining your chokecherry juice, add sugar 1 tablespoon at a time, tasting between additions. You’ll typically need between ¾ to 1¼ cups total, depending on your berries.
Berry Blends: Mix in ½ cup mashed blackberries or raspberries for natural sweetness. My daughter Sophie calls this the “magic berry trick” – it adds complexity while cutting the sharpness.
Honey or Maple Syrup: Replace up to ¼ cup of the sugar with honey for floral notes. Pro tip: Warm the honey first so it blends smoothly into your chokecherry pudding recipe.
Vanilla Bean Bonus: Split and scrape one vanilla bean into the pudding as it cooks. The floral sweetness perfectly counters the tartness. (Confession: I once used vanilla extract instead and the difference was night and day!)

But wait—there’s more! If your pudding still tastes too sharp after chilling, stir in a tablespoon of butter right before serving. It rounds out the flavors beautifully.

Serving & Storage Secrets

The beauty of this chokecherry pudding recipe is how versatile it is. Here’s how to make it shine at any occasion:

Presentation Perfection:

Serve in vintage glasses for a rustic look (I collect mismatched ones from thrift stores)
Top with freshly whipped cream and a drizzle of reserved chokecherry juice
For grown-up gatherings, add a splash of bourbon to the whipped cream

Make-Ahead Magic:

The pudding keeps for 4 days in the fridge – just press plastic wrap directly on the surface to prevent a skin from forming
Freeze portions for up to 3 months in airtight containers. Thaw overnight in the refrigerator
Pro tip: Freeze individual servings in mason jars for easy lunchbox treats

Sophie’s Favorite Pairings:

Crumbled shortbread cookies on top
Warm gingerbread alongside
A scoop of vanilla bean ice cream melting into the pudding

Meanwhile, if you’re feeling adventurous, try these twists:

Layer with lemon curd for a tart-sweet parfait
Use as a cake filling between chocolate layers
Stir into morning oatmeal for a decadent breakfast

Remember, the best chokecherry pudding recipe is the one that makes your taste buds happy. Don’t be afraid to experiment – that’s how my bourbon peach cobbler was born! Up next, we’ll tackle all your burning questions about these unique wild berries. (Spoiler: Yes, they’re safe when prepared properly!)

Your Chokecherry Pudding Recipe Questions, Answered!

Is chokecherry pudding safe to eat?

Yes! Just remove all pits before cooking. Strain pulp thoroughly – this eliminates any harmful compounds while keeping that delicious tart flavor.

What’s the difference between chokeberry and chokecherry?

Chokecherries grow on trees, are juicier and perfect for pudding. Chokeberries grow on shrubs, are more astringent, and better for supplements.

What are some creative uses for chokecherries?

Try making:

BBQ sauce (mix juice with ketchup and spices)Refreshing lemonadeSweet-tart jamIce cube flavor boosters for drinks

What is the history of chokecherries in traditional cooking?

Native Americans used them in pemmican and medicines. Settlers adapted them into desserts like our pudding recipe. These resilient “survival berries” were crucial during hard times.

Pro tip: Freeze extra berries for year-round use in your favorite recipes!