These BB-sized purple-black berries arrive in our kitchen by the bucketful throughout September, gathered by just one intrepid forager who ranges across Michigan's northern lower peninsula. We freeze them to remove them from the umbels, steam them in our kettles, and press them in an antique cider press. The juice that results is cooked down to produce a rich, dark, mysterious jelly with hints of anise and wild grapes.
THIS SEASONAL SPECIALTY HAS SOLD OUT. LOOK FOR IT EARLY FALL 2018.