18 Delicious Chokecherry Recipes Perfect for Any Occasion

Chokecherries are nature’s hidden gem—bursting with tart, vibrant flavor and perfect for everything from sweet jams to savory sauces. Whether you’re a forager with a fresh haul or just craving something uniquely delicious, these 18 chokecherry recipes will inspire your next kitchen adventure. From pies to glazes, there’s something here for every occasion. Ready to fall in love with this underrated berry? Let’s dig in!

Chokecherry Jam with Cinnamon

Chokecherry Jam with Cinnamon

This cozy jam balances the tartness of wild chokecherries with warm cinnamon—spread it on toast or swirl it into yogurt for a rustic treat.

Ingredients:

• 4 cups fresh or frozen chokecherries, pitted
• 1 ½ cups granulated sugar
• ¼ cup water
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine chokecherries, 1 ½ cups sugar, and ¼ cup water. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer for 20 minutes, mashing the berries with a wooden spoon until broken down.
3. Stir in 1 tbsp lemon juice, 1 tsp cinnamon, and 1 tsp vanilla extract. Simmer another 10 minutes until thickened (it should coat the back of a spoon).
4. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The cinnamon adds a subtle warmth that makes this jam feel like a hug in a jar—perfect for gifting or lazy weekend breakfasts.

Tip: For smoother jam, strain the mixture through a fine-mesh sieve before adding the spices.

Chokecherry Syrup for Pancakes

This vibrant syrup turns ordinary pancakes into a tart-sweet masterpiece—just like grandma used to make, but with a fraction of the effort.

Ingredients

• 2 cups fresh or frozen chokecherries (thawed if frozen)
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, combine chokecherries, 1 cup sugar, and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and simmer for 15 minutes, mashing the berries with a wooden spoon until they burst and release their juices.
3. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently to extract all the liquid (discard solids).
4. Return the strained syrup to the saucepan. Stir in 1 tbsp lemon juice and 1 tsp vanilla extract, then simmer for 5 more minutes until slightly thickened (it will thicken further as it cools).

The magic here? Chokecherries’ natural pectin gives the syrup a glossy, drizzle-perfect consistency without any thickeners.

Tip: For a deeper flavor, let the syrup cool completely before using—it intensifies overnight in the fridge.

Chokecherry Pie with Lattice Crust

This rustic pie balances the bold tartness of chokecherries with a buttery, flaky lattice crust—perfect for showcasing summer’s wild harvest.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup unsalted butter, chilled and cubed
• 6-8 tbsp ice water
• 4 cups fresh or frozen chokecherries, pitted
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in 1 cup butter until pea-sized crumbs form. Gradually add 6-8 tbsp ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, wrap, and chill for 1 hour.
2. Prep the filling: In a saucepan, combine chokecherries, 1 cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Cook over medium heat for 10 minutes, stirring, until thickened. Let cool slightly.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling. Roll the second disk into a 12-inch square; cut into 1-inch strips. Weave strips over filling into a lattice. Trim edges, crimp, and brush with beaten egg. Sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet. Bake at 375°F for 45-50 minutes, until crust is golden and filling bubbles. Cool 2 hours before slicing.

The lattice lets the jewel-toned filling peek through, while the turbinado sugar adds a satisfying crunch to each bite.

Tip: For easier pitting, freeze chokecherries solid first—the pits pop out cleanly when thawed!

Chokecherry Sorbet with Mint

This vibrant sorbet balances tart chokecherries with a refreshing hint of mint—perfect for a light summer dessert.

Ingredients:

• 2 cups fresh or frozen chokecherries, pitted
• 3/4 cup granulated sugar
• 1 cup water
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup fresh mint leaves, tightly packed
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, combine chokecherries, 3/4 cup sugar, 1 cup water, and a pinch of salt. Bring to a simmer, stirring until sugar dissolves, about 5 minutes.
2. Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup mint leaves. Let steep for 15 minutes to infuse the mint flavor.
3. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the pulp and mint.
4. Chill the strained liquid in the refrigerator for at least 4 hours (or overnight) until completely cold.
5. Pour into an ice cream maker and churn according to manufacturer’s instructions, about 20–25 minutes, until thick and slushy.
6. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.

The result? A gorgeously purple sorbet with a bright, tangy-sweet flavor and a subtle herbal note from the mint—no fancy equipment needed beyond an ice cream maker!

Tip: For a smoother texture, blend the strained mixture before chilling to break down any remaining fruit fibers.

Chokecherry Barbecue Sauce

This tangy-sweet barbecue sauce gets a unique twist from wild chokecherries, balancing smoky depth with a touch of fruity tartness.

Ingredients:

• 2 cups fresh or frozen chokecherries, pitted
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup packed brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. In a medium saucepan, combine chokecherries and apple cider vinegar. Bring to a simmer over medium heat, mashing berries with a wooden spoon as they soften (about 5 minutes).
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract all juice. Discard solids and return the liquid to the saucepan.
3. Whisk in ketchup, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and cayenne (if using). Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened to a syrup-like consistency.

The magic here? Chokecherries add a bold, almost wine-like complexity you won’t get from store-bought sauces—perfect for basting ribs or glazing grilled chicken.

Tip: Freeze extra chokecherries in 2-cup portions so you can whip up this sauce year-round.

Chokecherry Muffins with Streusel Topping

These chokecherry muffins are a delightful twist on classic berry muffins, with a buttery streusel topping that adds the perfect crunch.

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 1 cup fresh or frozen chokecherries, pitted

Streusel Topping

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 2 tbsp cold unsalted butter, cubed
• ½ tsp ground cinnamon

1. Preheat oven to 375°F. Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat the egg, then stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla. Pour wet ingredients into dry and mix just until combined. Fold in chokecherries.
4. For the streusel, combine ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, and ½ tsp cinnamon in a small bowl. Pinch with fingers until crumbly.
5. Divide batter evenly among muffin cups. Sprinkle streusel over each. Bake for 20–22 minutes, until a toothpick comes out clean.

The tartness of the chokecherries balances the sweet streusel, making these muffins irresistible with your morning coffee.

Tip: If using frozen chokecherries, don’t thaw them—toss in 1 tbsp flour to prevent sinking.

Chokecherry Smoothie with Banana

This vibrant smoothie blends tart chokecherries with creamy banana for a refreshing sip that’s equal parts sweet and tangy—no fancy ingredients required!

Ingredients:

• 1 cup frozen chokecherries (pitted)
• 1 ripe banana, sliced and frozen
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tbsp honey or maple syrup
• ½ tsp vanilla extract
• ½ cup ice cubes

Instructions:

1. Combine the frozen chokecherries, banana, almond milk, honey (or maple syrup), and vanilla extract in a high-powered blender.
2. Blend on high for 45–60 seconds until smooth, scraping down the sides as needed.
3. Add the ice cubes and blend again for 20–30 seconds until thick and frosty.
4. Pour into glasses and serve immediately.

The magic here? Chokecherries’ natural tartness balances the banana’s sweetness perfectly, creating a smoothie that tastes like summer in a glass.

Tip: For extra creaminess, swap half the almond milk with plain Greek yogurt.

Chokecherry Compote for Yogurt

This chokecherry compote is a tangy-sweet swirl of summer that transforms plain yogurt into a vibrant treat—no fancy skills required!

• 2 cups fresh or frozen chokecherries (pitted)
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/4 cup water

1. In a saucepan, combine chokecherries, 1/3 cup sugar, 1 tbsp lemon juice, 1/4 tsp vanilla, a pinch of salt, and 1/4 cup water. Stir over medium heat until sugar dissolves.
2. Simmer for 12–15 minutes, mashing berries gently with a spoon, until the mixture thickens to a loose jam consistency (it’ll thicken more as it cools).
3. Remove from heat and let cool completely before swirling into yogurt. Store leftovers in a jar for up to a week.

The compote’s bold, fruity tartness plays perfectly against creamy yogurt—plus, those tiny seeds add a fun crunch! Tip: For a smoother texture, strain before cooling, but we love the rustic texture left in.

Chokecherry Glazed Chicken

Chokecherry Glazed Chicken

This sweet-tangy glazed chicken is a showstopper—thanks to the rich, fruity depth of chokecherry syrup, it’s a dish that feels fancy but comes together with minimal fuss.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup chokecherry syrup (or substitute black cherry jam)
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 1/2 cup chokecherry syrup, 2 tbsp apple cider vinegar, 1 tbsp soy sauce, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until crisp. Flip and cook 2 minutes more.
4. Pour glaze over chicken, turning to coat. Transfer skillet to the oven and bake for 20 minutes, basting halfway, until chicken reaches 165°F internally.
5. Let rest 5 minutes before serving. The glaze will thicken into a glossy, sticky coating with a perfect balance of fruit and spice.

Tip: For extra char, broil for 1–2 minutes at the end—just watch closely to avoid burning the sugars in the glaze!

Chokecherry Cobbler with Vanilla Ice Cream

This chokecherry cobbler is a rustic, sweet-tart delight, with juicy berries bubbling under a golden, buttery crust—best served warm with a scoop of vanilla ice cream melting into every bite.

• 4 cups fresh or frozen chokecherries, pitted
• 1 cup granulated sugar, divided
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• Vanilla ice cream, for serving

1. Preheat oven to 375°F. In a bowl, toss chokecherries with 1/2 cup sugar, cornstarch, and lemon juice. Pour into a 9-inch baking dish.
2. In another bowl, whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in milk and melted butter until just combined.
3. Drop spoonfuls of batter over the berries (it will spread as it bakes). Bake for 35–40 minutes until the topping is golden and berries bubble at the edges.
4. Let cool 10 minutes, then serve warm with vanilla ice cream.

The tangy chokecherries play perfectly against the sweet, fluffy topping, while the ice cream adds a creamy contrast you’ll crave.

Tip: If using frozen chokecherries, no need to thaw—just bake a few extra minutes!

Chokecherry Vinaigrette Salad Dressing

This tangy-sweet dressing brings a wild, fruity twist to your greens—perfect for drizzling over a crisp summer salad or grain bowl.

Ingredients:

• 1/2 cup chokecherry juice (strained)
• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, simmer the chokecherry juice over medium heat for 8–10 minutes until reduced by half (about 1/4 cup). Let cool slightly.
2. In a jar or bowl, whisk together the reduced juice, olive oil, apple cider vinegar, honey, and Dijon mustard until fully blended.
3. Season with salt and black pepper, then whisk again. Taste and adjust honey or vinegar if desired.

The deep berry flavor shines against the mustard’s sharpness, making this vinaigrette bold enough for hearty greens like kale or spinach.

Tip: For a smoother texture, blend all ingredients in a mini food processor for 10 seconds.

Chokecherry Cheesecake Bars

These dreamy cheesecake bars balance sweet-tart chokecherry swirls with a creamy filling and buttery graham crust—perfect for potlucks or a weekend treat.

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted butter
• For the filling: 16 oz cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
• For the swirl: 1/2 cup chokecherry jam (or syrup), 1 tbsp lemon juice

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Crust: Mix 1 1/2 cups graham crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press firmly into the pan. Bake for 8 minutes, then cool slightly.
3. Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Pour over crust.
4. Swirl: Warm 1/2 cup chokecherry jam with 1 tbsp lemon juice. Drop spoonfuls onto filling, then swirl with a knife.
5. Bake: 30–35 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours before slicing.

The tangy chokecherry cuts through the rich cheesecake like a fruity ribbon—each bite is a little surprise!

Tip: For cleaner slices, wipe your knife between cuts and dip it in hot water first.

Chokecherry Bread Pudding

This cozy bread pudding is studded with tart chokecherries and spiced with cinnamon, making it a rustic yet elegant dessert that’s perfect for using up stale bread.

Ingredients:

• 4 cups cubed stale French bread (1-inch pieces)
• 1 cup fresh or frozen chokecherries, pitted
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish with butter or nonstick spray.
2. In a large bowl, whisk together the milk, eggs, 1/2 cup sugar, 1 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt until smooth.
3. Add the bread cubes and chokecherries to the bowl, gently pressing them down to soak in the custard. Let sit for 15 minutes.
4. Pour the mixture into the prepared dish and drizzle with 2 tbsp melted butter. Bake for 45–50 minutes, until the top is golden and the center is set (no jiggle when shaken).
5. Cool for 10 minutes before serving warm.

The juicy burst of chokecherries balances the creamy custard, while the cinnamon adds just the right warmth. It’s a humble dessert that feels special.

Tip: For extra richness, swap half the milk for heavy cream or serve with a dollop of whipped cream.

Chokecherry Lemonade

This vibrant, tangy-sweet lemonade is a refreshing twist on the classic, with wild chokecherries lending their deep berry flavor to every sip.

Ingredients:

• 2 cups fresh or frozen chokecherries (pitted)
• 1 cup granulated sugar
• 4 cups cold water, divided
• 1 cup freshly squeezed lemon juice (about 6–8 lemons)
• Ice, for serving
• Lemon slices and fresh mint, for garnish (optional)

Instructions:

1. In a medium saucepan, combine chokecherries, 1 cup granulated sugar, and 1 cup water. Bring to a simmer over medium heat, stirring occasionally, until the berries burst and the sugar dissolves, about 10 minutes.
2. Strain the mixture through a fine-mesh sieve into a pitcher, pressing the berries with a spoon to extract all the juice. Discard the solids.
3. Stir in 3 cups cold water and 1 cup lemon juice until well blended. Taste and adjust sweetness with a touch more sugar if needed.
4. Chill for at least 1 hour. Serve over ice, garnished with lemon slices and mint if desired.

The balance of tart lemons and earthy chokecherries makes this drink irresistibly thirst-quenching—perfect for sipping on a sunny porch.

Tip: For a fun twist, freeze chokecherries into ice cubes to keep your lemonade cool without diluting the flavor.

Chokecherry Ice Cream with Chocolate Chips

This rich, fruity ice cream balances tart chokecherries with sweet chocolate chips for a nostalgic summer treat that’s bursting with flavor.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup chokecherry puree (strained)
• 1/2 cup mini chocolate chips

Instructions:

1. In a medium saucepan over low heat, whisk together heavy cream, whole milk, granulated sugar, and salt until sugar dissolves (about 5 minutes). Remove from heat.
2. Stir in vanilla extract and chokecherry puree, then chill the mixture in the refrigerator for at least 4 hours or overnight.
3. Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
4. In the last 2 minutes of churning, add mini chocolate chips until evenly distributed.
5. Transfer to a lidded container and freeze for 4 hours or until firm.

The vibrant purple hue and tangy-sweet chokecherry flavor make this ice cream a showstopper—especially with those melty chocolate surprises in every bite.

Tip: For extra depth, toast the chocolate chips lightly before adding them to the ice cream.

Chokecherry Chutney for Cheese Platters

This sweet-tart chokecherry chutney is the perfect companion for creamy cheeses, adding a rustic, fruity kick to your next charcuterie board.

Ingredients:

• 2 cups fresh or frozen chokecherries, pitted
• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar
• 1/4 cup finely diced yellow onion
• 1 tbsp grated fresh ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine chokecherries, sugar, apple cider vinegar, onion, ginger, cinnamon, cloves, and salt. Stir well.
2. Bring to a simmer over medium heat, then reduce to low. Cook uncovered for 25–30 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency (it should coat the back of a spoon).
3. Remove from heat and let cool completely before transferring to a jar. The chutney will thicken further as it cools.

The deep, wine-like flavor of chokecherries shines here, balanced by warm spices and a touch of acidity—ideal for cutting through rich brie or sharp cheddar.

Tip: For a smoother texture, pulse the cooled chutney briefly in a food processor, leaving some texture for a rustic feel.

Chokecherry Pancakes with Maple Syrup

These chokecherry pancakes are a delightful twist on a breakfast classic, with tart berries balancing the sweetness of maple syrup for a perfect morning bite.

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/2 cup fresh or frozen chokecherries, pitted
• Maple syrup, for serving

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are okay). Gently fold in the chokecherries.
3. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
4. Serve warm with maple syrup.

The chokecherries add a bright, tangy pop that cuts through the rich maple syrup, making every bite exciting.

Tip: If using frozen chokecherries, don’t thaw them—toss them in flour first to prevent sinking in the batter.

Chokecherry Brownies with Walnuts

These fudgy brownies get a tart, fruity twist from chokecherry jam and a satisfying crunch from toasted walnuts—perfect for when you want a classic treat with a little extra personality.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1/2 cup chokecherry jam (or sub blackberry)
• 1 cup chopped walnuts, toasted

Instructions

1. Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper.
2. Whisk together 1 cup melted butter and 2 cups sugar in a large bowl. Beat in 4 eggs one at a time, then stir in 1 tsp vanilla.
3. Sift in 1 cup flour, 1 cup cocoa powder, and 1/2 tsp salt, mixing just until combined. Fold in 1/2 cup chokecherry jam for swirls.
4. Spread batter evenly into the pan. Sprinkle 1 cup toasted walnuts over the top, pressing lightly to adhere.
5. Bake for 25–30 minutes until the edges are set but the center is still slightly soft. Cool completely before slicing.

The jam adds pockets of bright berry flavor that balance the rich chocolate, while the walnuts give every bite a buttery crunch.

Tip: For cleaner slices, chill the brownies for 30 minutes before cutting with a hot knife.

Conclusion

From sweet jams to savory sauces, these 18 chokecherry recipes offer something for every occasion! Whether you’re a seasoned forager or just love unique flavors, we hope you’ll try a few and discover a new favorite. Don’t forget to share your thoughts in the comments and pin this roundup for later—happy cooking!