Wojapi Berry Sauce
A thick, lightly sweetened sauce of simmered wild berries, traditionally chokecherries, thickened naturally as it cooks down. It's served as a topping for fry bread or wasna and eaten at gatherings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Medium saucepan
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 0
- carbs
- 22
- protein
- 1
- calories
- 90
Instructions
- 1
Put the chokecherries and water into a saucepan. Heat on the stovetop until the liquid gently bubbles.
- 2
Cook for 15-20 minutes until the fruit is soft. Stir and mash the berries occasionally as they break down.
- 3
Stir in sugar to taste.
- 4
For a thicker sauce, stir in the cornstarch smooth runny paste. Simmer for 2-3 minutes more until glossy and thick.
- 5
Take the pan off the heat. Let the sauce cool slightly.
- 6
Serve warm or chilled. Spoon it over fry bread or use it as a topping.
Chef's tips
Cook the berries on low heat and mash them as they soften. This releases their natural thickeners so you need less starch.
Storage
Refrigerate up to 1 week or freeze up to 3 months.
Reheating
Reheat gently on the stovetop or serve cold.
Common mistakes to avoid
- •Adding too much sugar, which hides the natural tart flavor of the berries
- •Cooking over high heat too fast, which burns the fruit
Serving suggestions
Cooked Wojapi Berry Sauce?
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