There are chokecherries hanging in big bunches over almost every trail in the river valley right now. They are sweet, juicy, and extremely astringent. Pick ’em while you can.
There is the pit to contend with. If you plan on picking more than a handful, the best way to process them is using a food mill. If the plate perforation size is correct, the mill will rub the flesh from the berries and leave the pits behind.
From the juice you can make a jelly or sauce to accompany game and other lean red meat (think: tannic red wine).
Or the juice can be strained and enjoyed on its own as chokecherry cordial.