Nannyberries are large and well worth your effort. Watch out for those gigantic flattened seeds inside though. The seeds are hard, and not for eating. The fruit is quite dry, and you need heat and water to separate it from the seeds. Start by removing the stems, leaves and other debris from the ripe berries. Next, place the berries in a saucepan and cover them with water. Bring to a boil and simmer for about 20-30 minutes, occasionally mashing to help the fruit separate from the seeds. Separate the seeds from the pulp by passing it through a food mill, or pressing it through a fine-mesh strainer. The berries can only be processed hot, so work quickly. If the pulp cools too much, just place it back in the pan, add a bit of water and re- heat before straining again. The next step is to remove some of that water, by drying the puree out a bit. You can do this by spreading the pulp on a tray in the oven and then baking at 300ish degrees for about 30-45 minutes. A crockpot set to low also works well, as does very low simmering in a pot on the stove. The goal is to get it to something that roughly approximates apple butter in texture. Thick, spreadable but stands on its own and holds its shape. These berries can be dried and eaten later as a snacking item. It can be crushed into a smoothie or milk shake. The leaves and bark also have medicinal uses.