Chokecherry Recipes: Tasting the Wild Edge of Oregon

Chokecherries (Prunus virginiana) are one of the Pacific Northwest’s most overlooked yet flavorful native fruits. Tart, tannic, and richly aromatic, they’ve long been used by Indigenous communities across the West for food, medicine, and ceremony. In Oregon, they grow in open woodlands, riparian areas, and high desert edges, often near bitter cherry and serviceberry, where their deep roots stabilize soil and feed wildlife year after year.

Though astringent raw, chokecherries transform beautifully when cooked—into jam, syrup, or pie filling—offering a deep, winey flavor with hints of almond and dark fruit.

When to Harvest Chokecherries

Chokecherries ripen in late summer—usually August to early September in Oregon. Look for:

• Clusters of deep red to almost black berries

• A noticeable shift in texture: ripe berries should feel soft but not mushy

• A sweet, bitter scent

• Easy detachment from the stem when gently pulled

Only harvest from healthy, established trees away from roadsides or polluted areas. Avoid green or unripe fruit—they’re more bitter and less safe. Be cautious: the pits, leaves, and stems contain cyanogenic compounds and should not be consumed in large quantities raw.

How to Grow Chokecherry in Your Yard

Prunus virginiana is a hardy, adaptable shrub or small tree native to Oregon’s dry forests and riverbanks. It thrives in full sun to part shade and tolerates drought once established. In a yard, chokecherry can provide:

• A spring nectar source for bees and butterflies

• Summer food for birds and mammals

• Edible fruit for jams, syrups, and desserts

• Structure and shade in a native hedgerow or food forest

It pairs well with native hazelnut, red flowering currant, serviceberry, Oregon white oak, and Douglas spirea.

1. Chokecherry Jam

Ingredients:

• 4 cups ripe chokecherries, pitted and rinsed

• 4 cups granulated sugar

• 1/4 cup lemon juice

Instructions:

1. In a large, heavy-bottomed pot, combine the chokecherries and lemon juice. Simmer over medium heat for about 15 minutes, until the fruit softens.

2. Use a potato masher or immersion blender to break down the fruit. (Strain if desired, or leave skins in for a more rustic texture.)

3. Stir in sugar. Continue to simmer, stirring frequently, until the jam thickens—20 to 30 minutes.

4. To test the set: place a spoonful on a cold plate. If it wrinkles when pushed, it’s ready.

5. Ladle hot jam into sterilized jars. Seal and process in a boiling water bath for 10 minutes.

6. Store in a cool, dark place. Use within a year for best flavor.

2. Chokecherry Syrup

Ingredients:

• 4 cups ripe chokecherries

• 2 cups water

• 2 cups sugar

Instructions:

1. Simmer chokecherries and water for 20 minutes, mashing the fruit gently as it softens.

2. Strain through cheesecloth or a fine mesh sieve, pressing firmly to extract all juice.

3. Return the juice to the pot. Add sugar and bring to a boil, then reduce to a simmer for 10–15 minutes.

4. Pour hot syrup into sterilized bottles or jars. Cool, seal, and store in the refrigerator.

5. Use on pancakes, in cocktails, or as a glaze for wild game or roasted vegetables.

3. Chokecherry Pie

Ingredients:

• Pastry dough for one double-crust pie

• 4 cups chokecherries, pitted

• 1 cup sugar (adjust to taste)

• 1/4 cup all-purpose flour

• 1 tbsp lemon juice

• Pinch of salt

• 2 tbsp butter, diced

Instructions:

1. Preheat oven to 375°F.

2. In a bowl, mix chokecherries, sugar, flour, lemon juice, and salt.

3. Roll out the bottom crust and place in a 9-inch pie dish.

4. Add filling and dot with butter.

5. Add top crust, seal and crimp edges. Cut slits to vent.

6. Place pie on a baking sheet and bake for 45–50 minutes until golden and bubbling.

7. Cool before slicing.

Ecological and Cultural Notes

Chokecherry is not just food for people—it’s part of an ecological web. The flowers feed native bees and moths. The fruit feeds cedar waxwings, tanagers, and bears.

The tree supports over 400 species of caterpillars, making it one of the best wildlife-supporting native shrubs you can grow.

For Indigenous peoples across North America, chokecherries were dried, pounded, and mixed with bison fat to make pemmican—a dense, portable food used for survival during harsh seasons. Today, we continue that tradition of preserving chokecherries for winter, while also restoring the plants themselves to our yards and neighborhoods.

Urban Rewilding and Edible Native Landscapes

At Urban Rewilding, we help create fully edible, low-maintenance native plant landscapes in urban yards across Oregon. From chokecherry to serviceberry, thimbleberry to native hazelnut, we design yards that produce food, restore habitat, and reconnect people with place.

Want to turn your yard into a wild, edible oasis? We can help you get started with the plants, the knowledge, and the hands-on work.