There are several species of rowan from the Sorbus americana in North America to the Sorbus aucuparia of Europe; both of these have edible berries but the European variety is said to be more palatable. The berries ripen in late summer to early autumn and foragers often wait to pick them after the first frost, which sweetens the berries (one can also put the berries in the freezer for a similar effect). High in pectin, the berries apparently make a good jelly, and they can also be stewed into a sauce similar to cranberry sauce.
Do you have any experience with rowan berries?
More information and recipes:
• American mountain ash and European mountain ash (USDA Plants Profile)
• Rowanberry Jelly (Sparkling Ink)
• Rowanberry Wine (The Guardian)
• Rowan Schnapps (Danish Schnapps Recipes)
Related: Ingredient Spotlight: Chokecherries
(Image: Emily Ho)