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["Brungardt, Sam" <Sam.Brungardt@state.mn.us>]

Title: RE: [NAFEX] Viburnum prunifolium recipes

I've never experimented with blackhaws in the kitchen, but I went through my books last night and found one that had quite a bit of info on using nannyberries (V. lentago) and blackhaws (V. prunifolium).   It is Abundantly Wild: Collecting and Cooking Wild Edibles in the Upper Midwest by Teresa Marrone (Adventure Publications, Inc., Cambridge, Minn.; ISBN 1-59193-034-0).  The author says the fruits of nannyberries and blackhaws are similar and can be used in the same ways.  The ripe fruits have a somewhat "sticky" consistency, rather like raisins.  The berries in a cluster ripen over several weeks, so more than one picking will be necessary.  The seeds, flat like watermelon seeds, are large in proportion to the amount of flesh.  Marrone describes the fruit as tasting "like dates crossed with oranges."

If you can gather enough fruits, you can cook them to extract the pulp, then use it to make jam, fruit leather or butter.  The author says she's also had some excellent nannyberry mustard, made with cloves, turmeric, sugar, vinegar, salt and mustard seeds (although the maker wouldn't divulge his recipe).

"Add a handful of nannyberries or blackhaws to cut-up apples when making applesauce; this works only with recipes that call for cooking and then straining the apples to remove the seeds."

Marrone gives a recipe for what she calls nannyberry or blackhaw "nectar":  Place the berries in a heavy-bottomed pan or pot.  Add water or fruit juice to just about cover the fruit.  Heat to boiling, then reduce heat and simmer, uncovered for 20 minutes.  Cool slightly, then strain through a conical, metal strainer or food mill, working as much flesh as you possible off the seeds.  For a greater yield, you can mix the seeds and skins remaining in the strainer or food mill with a little more water and then strain again.  Marrone says you'll need about 2-3/4 cups of fruit (about 8.5 oz.) to make 2 cups of nectar.

Elsewhere in the book, the author gives recipes for Chokeberry Barbecue Sauce (which can be made with nannyberries instead of chokeberries); Nannyberry Carrot Cake, Nannyberry or Blackhaw Butter,  and Purple Dream Pie (which can be made with syrup or juice made from any dark-colored wild berries--chokecherries, wild cherries, nannyberries, etc.).

I've also found a recipe for blackhaw wine at http://earthnotes.tripod.com/blkhaw.htm and for Nannyberry Jam, Jelly, and Spiced Jelly at http://earthnotes.tripod.com/nannybry.htm.  -- Sam Brungardt, St. Paul, Minn.

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Brungardt, Sam
Sent: Tuesday, August 16, 2005 4:13 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Viburnum prunifolium

recipe for blackhaw wine: http://winemaking.jackkeller.net/blackhaw.asp

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Lon J. Rombough
Sent: Sunday, August 14, 2005 2:24 PM
To: NAFEX
Subject: [NAFEX] Viburnum prunifolium

Does anyone out there have recipes for Viburnun prunifolium, the Black
Haw?  I've had them fresh, and some literature speaks of preserves, but
not much else other than medicinal uses.
-Lon Rombough

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