https://foragerchef.com/chokecherry-syrup/
If you've been to gas stations and gift shops in the Midwest, chokecherry syrup, along with wild rice is a very common thing, especially in the Northwoods. Commercial products are usually made with corn syrup and pectin, and both of those are unnecessary.
A lot of people still can this at home and it's one of my favorites to make. Many small fruits can be substituted or used in the same way, especially sand cherries and black cherries. Pin cherries have a tendency to gel when cooled as more individual cherries (stones) are used compared to larger varieties like sand cherries.
Use it anywhere you'd use maple or the flavor of cherry. As I explain in the video, I use it for both sweet and savory dishes.
