Chokecherry Tapioca
- 2 quarts prepared chokecherry juice
- ¼ teaspoon salt
- 1¼ cup baby pearl tapioca
- ½ cup sugar, or more to taste
- 2 teaspoons vanilla or almond extract
- In a large saucepan, mix the juice, salt, extract and tapioca.
- Bring to a boil over medium-high heat and cook at a boil for about 15, stirring constantly, until the tapioca is clear.
- Turn heat down to a simmer for another 20 minutes and then remove from the heat and cool until room temperature.
- Stir in the sugar and refrigerate overnight before serving.
Recipe by Amish 365 at https://www.amish365.com/chokecherry-tapioca/
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