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Plains Indian Dessert
For each pint of juice:
1 c Sugar
2 tb Cornstarch
Bring whole wild choke cherries to a boil; just covering them with water. Mash gently with potato masher. Strain juice from choke cherries into a pan; add one cup sugar for each pint of juice and two tbsp of cornstarch. Heat and stir until thickness of custard. Serve in individual bowls, either warm or cold. Plums or other wild fruit may be used instead of choke cherries.
AboriganalTourism - Native Cuisine
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