WOJAPI RECIPES

WOJAPI (DAKOTA BERRY SAUCE) | FIRST NATIONS DEVELOPMENT ...

Number Of Ingredients 4

Ingredients

4 cups blueberries or chokecherries, fresh or frozen
1-2 tablespoons cornstarch or arrowroot
Maple syrup
¼ cup water

Steps:

1 In a saucepan, simmer berries and water over low heat, stirring occasionally. (If using fresh berries, you may need more water to keep them from scorching.)
2 Once the berries are broken down into a sauce, spoon out some sauce and whisk in the thickener.
3 Fresh berries should need 1 tablespoon, frozen might need 2 tablespoons thickener.
4 Whisk until completely dissolved, then add back to the rest of the sauce.
5 Sweeten to taste with maple syrup.
6 Serve on cornbread or ice cream.

Nutrition Facts : ServingSize 1 serving

WOJAPI SAUCE - HY-VEE RECIPES AND IDEAS

Provided by Hy-Vee Seasons Magazine

Prep Time 10 minutes

Cook Time 55 minutes

Yield 16 about 1 tablespoon each

Number Of Ingredients 8

Ingredients

2 c. of frozen organic dark cherries
2 c. of fresh blueberries
0.25 c. of Hy-Vee honey
0 1 to 1 1/2 cups water
0.25 c. of cold water
0.25 c. of Hy-Vee cornstarch
1 tbsp. of coarse ground black pepper
2 tsp. of dried thyme

Steps:

1. In a medium saucepan, combine cherries, blueberries and honey. Cover fruit with water, about 1 to 1-1/2 cups depending upon size of saucepan. Bring to boiling over medium heat. Cook mixture for 30 minutes or until thickened.
2. Meanwhile, in a glass measuring cup combine 1/4 cup cold water and cornstarch until a smooth paste forms. Stir the slurry into the hot fruit mixture. Bring to a boil and simmer until mixture thickens. Add pepper and thyme. Cook and stir 5 minutes more. Pour the fruit mixture into a strainer, reserving the strained juice to use as a dipping sauce and fruit mixture from the strainer for stuffing the Sunflower-Encrusted Beef Tenderloin recipe.

Nutrition Facts : Calories 45, FatContent 0g, SaturatedFatContent 0g, TransFatContent 0g, CholesterolContent 0mg, SodiumContent 0mg, CarbohydrateContent 12g, FiberContent 1g, SugarContent 8g, ProteinContent 0g

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6 Serve on cornbread or ice cream.

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Reviews 0.0
Calories 45 per serving

2. Meanwhile, in a glass measuring cup combine 1/4 cup cold water and cornstarch until a smooth paste forms. Stir the slurry into the hot fruit mixture. Bring to a boil and simmer until mixture thickens. Add pepper and thyme. Cook and stir 5 minutes more. Pour the fruit mixture into a strainer, reserving the strained juice to use as a dipping sauce and fruit mixture from the strainer for stuffing the Sunflower-Encrusted Beef Tenderloin recipe.

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