Chokecherry Time

Today Harold and I picked 2 gallons of chokecherries.  Yesterday we picked some, too.  I will make these chokecherries into syrup and jelly.   We always sell syrup at our stand at the Farmer's Market, and it is especially good on ice cream and waffles, particularly wild rice waffles.   Chokecherry jelly is a deep burgundy in color and very fruity tasting - slightly tart, sweet.

Two gallons of beautiful ripe chokecherries.

All sorted out, cleaned and ready to boil up for the juice. 

 

Wild Rice Waffles

2 eggs

1 1/2 c. flour

1 c. COOKED wild rice (about 1/3 c. raw)

1 3/4 c. milk 

1/3 c. salad oil, or melted butter 

2 T. brown sugar 

4 tsp. baking powder 

1 tsp. vanilla

1/3 tsp. salt 

Beat eggs, then mix in remaining ingredients.   You may need to add a little more flour.  Batter should be thick.  Bake on a waffle iron as usual.  

Makes about 8 waffles.