Chokecherry Syrup
Chokecherry syrup is a rich, tart-sweet condiment made by simmering chokecherries with sugar and water, often strained to create a smooth, deep-purple syrup. It is a traditional staple in many North American Indigenous cuisines, particularly among Plains and Mountain tribes, and is also enjoyed in modern foraging and farmhouse cooking.
🍽️ Nutrition at a glance
This syrup is very high in carbohydrates, primarily from natural fruit sugars and added sweeteners, and provides minimal protein or fat. It can offer a notable amount of antioxidants and some minerals like potassium.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 0.5 g |
| Carbs | 52 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 48 g |
| Sodium | 5 mg |
| Potassium | 120 mg |
| Vitamin C | 8 mg |
| Manganese | 0.3 mg |
| Iron | 0.5 mg |
| Copper | 0.1 mg |
| Vitamin A | 25 IU |
| Magnesium | 10 mg |
| Phosphorus | 15 mg |
Per 1/4 cup (80 g) · estimated, varies by recipe
💡 What's interesting
Chokecherries contain compounds that can be toxic if consumed raw in large quantities, but proper cooking and preparation neutralize them, making the syrup a safe and cherished way to preserve the fruit's unique, bold flavor.
