Indian Blueberry Pudding

INGREDIENTS

INSTRUCTIONS

This dish was originally also made with chokecherries. I had no idea what
a chokecherry was since they are not found in the Pacific Northwest.
However, my artist, Chris Cart, sent me some chokecherries from Maine.
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. You can use
frozen and have an Indian meal at any time of the year.
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.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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