The first step in making wojapi sauce is to prepare your berries. You can use any kind of fresh berries you like, but some of the most popular choices include chokecherries, blueberries, raspberries, and strawberries.

To prepare the berries, rinse them thoroughly under cold water to remove any dirt or debris. Then, place the berries in a medium saucepan and add 1/2 cup of water. If you are using chokecherries, you may need to remove the pits before adding them to the saucepan.

Once your berries are prepared, it's time to cook them. Place the saucepan over medium heat and bring the berries and water to a simmer. Use a potato masher or fork to mash the berries until they are broken down and most of the liquid has been released.

Continue to simmer the berries for 10-15 minutes, stirring occasionally, until they have cooked down and become soft and juicy.

Now it's time to thicken the sauce. In a small bowl, whisk together 2 tablespoons of cornstarch or flour with 1/4 cup of cold water. This will create a slurry that you will use to thicken the sauce.

Slowly pour the slurry into the saucepan with the cooked berries, stirring constantly to prevent lumps from forming. Continue to cook the sauce over medium heat, stirring frequently, until it thickens and becomes glossy.

If you want a sweeter sauce, you can add 2 tablespoons of honey or sugar at this point, along with a pinch of salt and 1/2 teaspoon of cinnamon if desired. Stir well to combine.

If you prefer a smoother sauce without any berry bits, you can strain the wojapi sauce through a fine-mesh sieve or cheesecloth. This will remove any solids and create a smoother, more uniform sauce.

To strain the sauce, place the sieve or cheesecloth over a bowl and pour the sauce through it. Use a spoon or spatula to press the solids against the sieve or cheesecloth to extract as much liquid as possible.