---------- Recipe via Meal-Master (tm) v8.03
  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   This dish was originally made with chokecherries.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