Indian Fruit Pudding

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Title: INDIAN FRUIT PUDDING
Categories: Fruit, Native amer
Yield: 6 Servings

1 lb Chokecherries or blueberries
4 c Water
1/2 c Flour
1 c Sugar or honey, or to taste

This dish was originally made with chokecherries.
These tiny cherries are bitter enough to surprise you,
and the pit is the biggest part of the fruit. The
whole cherry, pit and all, was pounded up and used to
preserve meat, and they are certainly sour enough to
do just that. When they were made into a pudding it
must have taken the family's entire stock of honey to
provide enough sweetening. Wild blueberries, which
could not be preserved so easily, were also used for
this dish.

Boil the berries in the water. Drain the juice and set
aside. Mash the berries and mix with the flour.
Combine the sugar or honey with the juice and add to
the berry/flour mix. Stir well. If lumps are present
add a little more water and continue to stir. Bring to
a simmer and stir constantly until thick. Check for
sweetness. Cool and serve.

Source: "The Frugal Gourmet Cooks American" by Jeff
Smith.

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