Sisibakwat-Okwemin (Sugared Cherries)

Sisibakwat-Okwemin is a traditional Native American cherry preserve from the Okanagan people, made with just three ingredients: fresh cherries, maple sugar, and water. The maple sugar boils into a thick syrup before the cherries go in, coating them in a glossy, amber sweetness that’s nothing like refined sugar.

Boiling the maple sugar and water for a full 15 minutes before adding the cherries is what turns it into a proper syrup. If you skip that step and add everything at once, the sugar doesn’t concentrate enough and you end up with thin, watery juice instead of a sticky glaze.

The cherries only simmer for 10 minutes, which keeps them plump and whole rather than falling apart into jam. They should be soft and warmed through but still hold their shape. Serve them cooled with the syrup pooled around them alongside warm bannock for soaking up every drop.

Kitchen Tips

• Use large, firm cherries. Small or overripe ones dissolve too quickly in the hot syrup
• Maple sugar has a lower sweetness than white sugar, so the flavor is mellow and woodsy rather than cloying
• Let the cherries cool to room temperature in the syrup so they continue absorbing flavor as they sit
• If maple sugar is hard to find, you can substitute dark maple syrup and reduce the water slightly

Variations

• Use wild blueberries or saskatoon berries for a different traditional fruit preparation
• Serve over vanilla ice cream for a modern dessert twist
• Spoon warm over pancakes or oatmeal for breakfast