Saskatoon berries.

These are undoubtedly the tastiest of all the serviceberries and
they grow wild all through the Canadian prairies (and up into the
NWT too. I have a bush in my yard.)

They taste a little bit like a blueberry or huckleberry and they are
often combined.

They are added to pemmican and make amazing dessert perogies served
with whipped crema but here are two more common recipes: one for pie
and one for jam ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: [Native Cuisine] Saskatoon Berry Pie (Open Top)
 Categories: Native, Canadian, Pies, Wild, Fruit
      Yield: 6 Servings
 
      1    Egg
    200 g  Sugar
        pn Salt
    200 g  Vegetable shortening
           Squeeze of lemon juice
      5 g  Vanilla flavour
    400 g  Flour
  13/16 l  Water
           PER PIE:
    200 g  Pie Dough
    600 g  Blueberries and Saskatoon
           Berries mixed together
     75 g  Sugar
     35 g  Flour
    1/4 ts Cinnamon
    1/4 ts Nutmeg
      3    Eggs
    250 ml Milk
 
  PIE DOUGH: Mix sugar, eggs, vanilla flavour, lemon juice, salt.
  Whip till it’s fluffy for approx  five minutes.   Add vegetable
  shortening, whip until creamy, then add water and flour.  Mix
  well for three minutes. Refrigerate the dough before using.
  
  To the berry mixture add: Mix 75 gr. Of sugar, 35 gr. Of flour,
  1/4 tsp. Cinnamon, 1/4 tsp. Nutmeg.   Add three eggs and 250 ml
  milk. Strain mixture to get rid of lumps, pour over the berries,
  seal and bake at 350 for approx. one hour.
  
  Served at First Nations Conference events by the chefs of the
  Calgary Convention Centre.
  
  AboriganalTourism - Native Cuisine
  
  PIE DOUGH:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry or Saskatoon Berry Jam
 Categories: Canadian, Native, Wild, Fruit, Jam
      Yield: 1 batch
 
           Blueberries
           Saskatoon Berries
           Water
           Sugar
           orange or lemon juice

  Pick over the berries and then add just enough water to cover them.
  Cook covered for 15 minutes or until soft. Put through course sieve
  and measure. To every 4 cups of juice and pulp add 4 cups sugar and
  1/2 cup orange juice or juice of two lemons. Cook slowly until
  fairly thick, about 15 minutes. Put into sterilized jars and seal.
  
  From: NORTHERN WILDERNESS COOKBOOK
  By: Ken and Jana House, Dawson Creek, BC
 
MMMMM



Cheers

Jim


... Missouri has a place called Kansas City just to confuse people.
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