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[edforest55@hotmail.com]

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I just made the most delicious syrup with Cornel berries (Cornelian 
cherry or cornus mas). Fantastic for pancakes or over icecream. I 
also made jelly and pie. The pie was absolutely delicious also, no 
lemon nor sour apples required. Here's how I made them. (If you use 
them for your own use I would love it, if you print the recipes 
please credit me, thanks!):

Syrup
Put whole berries in stainless or enamel pot
Add a little water, to get them steaming, only as much as necessary
Cover and steam for about twenty minutes
Strain juice through cloth
Add equal part of sugar
Pour into sterile jars.

It is very much like lingonberry syrup, better flavor in my opinion, 
also it has nice aroma, kind of "flowery" (but aroma not as great as 
lingonberry, or well . . . different.)

For jelly:

Steam and strain as in above
1 part Cornel berry juice/3 parts Crab apple juice
For 4 cups of juice add 4 cups sugar
Can
(3 cups sugar didn't gel, nor did equal parts of Cornel/Crab)

For pie:

5 1/2 cups apples
1/2 to 3/4 cup Cornel berries, pitted
2/3 cup sugar 
1 TBS cornstarch
Cinnamon

Hope you like it! Let me know if you have any Cornel recipes to share.
I recall someone lombasting the use of Cornel berries, saying they 
were inferior to cranberries, but, they sure make a very fine syrup 
and pie. Jelly is really good too. It takes more work to pit them, 
perhaps a cherry pitter would work.

Kevin B