Aronia Recipes

Aronia berries make great smoothies. Just add them to any juice, fruit popsicle, or your favorite yogurt. They can be put on cold or hot cereal, or added to pancake batter. You can also substitute them in many other berry recipes like cranberry sauce or blueberry muffins. They are great in fruit salads. Just be creative!

1/4 cup orange juice
1 cup peaches, drained
2 medium bananas, in chunks
1/2 cup frozen aronia berries

Put ingredients in a blender in this order. Blend until the drink is smooth.

2 cups Flour

1 1/2 teaspoon Baking powder

1 teaspoon Salt

1/2 teaspoon Baking soda

1 Egg

1/8 cup Shortening

3/4 cup orange juice

1 cup Sugar

1 cup aronia berries or one cup of juice

1 cup Nuts

Instructions

Sift together flour, baking powder, salt and baking soda. In blender, combine egg, shortening, orange juice, and sugar. Add aronia berries & nuts and chop briefly. Empty into flour mixture. Mix by hand until moistened. Bake in a greased 9×5 pan at 350F for 50 to 60 minutes.

2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp shortening, not margarine
1 egg
1 orange, grated rind and juice
1/4 cup orange juice
1 cup walnuts or pecans, chopped
1 cup frozen aronia berries, sliced in half

Grease loaf pan. Blend first four ingredients. Add and mix shortening, egg, grated orange rind and juice. Stir in nuts and aronia berries. Bake at 350° about 55 minutes. Cool before turning out.

2-3 cups Fresh pineapple cut up

2 cups Fresh strawberries halved

1-2 cups Frozen aronia berries (thawed) or Fresh

1/4 cup Mayonnaise

3 T. Sugar

1 T. White vinegar

2 t. Poppy seeds

Thaw the aronia berries if frozen. Cut up and combine all fruit into a bowl. Whisk together remaining 4 ingredients to make the dressing.

Just before serving, pour dressing over fruit and toss to coat the fruit. Serve You may double the dressing for a larger amount of fruit.

2 cups strawberry yogurt
1/2 cup frozen aronia berries

Put the yogurt in a blender, then the berries. Blend until the drink looks and feels like satin.

8-10 slices bread cubed (sourdough or challah bread preferred)

3 to 4 oz cream cheese, cut into small cubes

1½ cups Aronia Berries

6 XL eggs, beaten

1¼ cups milk

¼ cup maple syrup

¼ cup butter, melted

Preheat oven to 350. Generously coat a 9x9x2 baking dish with butter or non-stick spray. Place half the bread cubes in the dish. Sprinkle cream cheese cubes and ¾ cup of the Aronias over the bread. Top with remaining bread cubes and Aronias. In a bowl, combine eggs, milk, maple syrup, and butter. Pour over bread mixture. Bake until a knife inserted in center comes out clean, about 1 hour, covering with foil if edges brown too quickly.

This makes a 5 gallon batch

22 lbs aronia berries

1 lb white raisins

1 qt lemon juice

11 1/2 1bs granulated sugar

1/4 tsp potassium metabisulfite

1 tblsp pectic enzyme

water to make up 5 1/2 gallons

2 tblsp yeast nutrient

1 pkt Lalvin K1-V1116 wine yeast

Starting acid 0.75-0.80%, specific gravity 1.090.

Night before, thaw frozen fruit. Next day, put thawed fruit and white raisin in juicer steamer. Steam 90 minutes per batch (3 batches). Add 1 qt fresh lemon juice to fruit juice. Dissolve 8 lbs sugar in 2 gallons of boiling water. Add to fruit juice in primary container. Add cold water to fruit juice to bring total must to 5 1/2 gallons. Bring specific gravity to 1.090 with sugar syrup. Bring acid to .75-.80 with tartaric acid. Add 1/4 tsp potassium metabisulfite and 1 tblsp pectic enzyme. Cover and rest for 24 hours. After rest period, add 2 tblsp yeast nutrient. Make yeast starter with Lalvin Bourgovin RC 212 and when active add to must. Cover, add airlock and ferment in 70 – 75 degree F. temp for two days then at 60 – 65 degrees until specific gravity is 1.005. At 1.005, rack into secondary, add airlock and rest 3 weeks at 60 – 65 degrees. After 3 weeks, rack and add 2 crushed Campden tablets. Rest 2 months and rack again. If you are going to sweeten, add 1 tblsp Potassium Sorbate and sugar syrup to your taste. Rest for 1 month. Rack again, adjust acid and sugar as needed. If wine is not clear, fine with Sparkolloid. Cold Stabilize for 2 weeks. Rack and Bottle.

3 cups flour

1/2 tsp salt

2 tbsp sugar

4 tsp Applesauce, unsweetened

1/2 cup water

1 pkg. yeast.

Add berries to dry ingredients in pan. Add warm water. Select course.

This produces a wonderfully purple bread with dark berry pieces throughout with a chewy texture. This mix must be monitored during the mix cycle. As the berries juice and the dough becomes wetter, add flour.

4 thin slices of white bread
4 Tbsp butter or margarine, melted in a skillet
1 cup frozen aronia berries, thawed
3 cups peaches, fresh or thawed, chopped
2 tsp lemon juice
1/2 cup sugar
1/2 cup raisins
1 cup walnuts or pecans, coarsely chopped

Remove crusts from bread; cut each slice into four strips. Dip bread into butter or margarine; line casserole bottom and sides with strips. Cook berries, peaches, lemon juice and sugar in remaining butter in skillet only until fruit is tender. Don't let liquid evaporate. Place in casserole. Sprinkle with raisins and nuts. Bake at 350° about 35 minutes, or until bread is golden brown. Cool. Serve with whipped cream or ice cream.

Makes 10 8oz glasses

3.5 lbs aronia berries
3 cups water
6.5 cups sugar
1 bottle liquid pectin

Wash & stem fruit. Place in a kettle with water, bring to a boil, and simmer for 15 minutes. Extract juice. Measure out 3 cups and mix with sugar. Follow the standard procedure for making jelly with liquid pectin. Using half raspberries or half cherries also makes a good jam. Use frozen berries for best results.

3 cups juice (~3.5 lbs ripe aroniaberries)
6.5 cups sugar
1 bottle liquid pectin

Stem and put washed aronia berries in a kettle with 3 cups water, bring to a boil, and simmer for 15 minutes. Cool slightly. Place in a jelly bag, and let drain until dripping stops, then squeeze our remaining juice. Measure 3 cups of the juice into a large saucepan. (For a stronger cherry flavor, add 1/4 teaspoon almond extract). To the juice, add the sugar and mix well. Place over high heat and bring to a boil, stirring constantly. At once stir in pectin, then bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off any foam with a metal spoon, and pour quickly into hot sterilized jars. cover with hot paraffin. Fills 9 medium glasses or jars.

Aronia vinaigrette can be used as a salad dressing, most suitable for spring salad with raisins and nuts.

The recipe makes around 200 mL; servings: 4-5; serving size 30-45 mL (2-3 tablespoons)

½ cup aronia berries

½ cup water

¼ cup olive oil

¼ cup vinegar (Balsamic or cider)

2-3 teaspoons sugar

¼ teaspoon black pepper

¼ teaspoon tamarind paste (Optional)

Pinch of cumin powder

½ cup of washed aronia berries is ground in a blender (Optional to strain In a sieve). Mix the ingredients and whisk to form an emulsion. Tamarind Paste is optional and can be added to increase the tangy flavor.

1 cup flour

1 cup packed brown sugar

½ cup butter softened

¾ cup of rolled oats

4 cups of sliced apples

1 cup sugar

1 tsp vanilla

1 tsp cinnamon

1 cup aronia berries

Topping: Cut in butter until crumbly, add flour, brown sugar, and rolled oats. Mix. In 9 inch square baking pan, dump 4 cups of apples mixed with 1 cup of sugar, 1 tsp of vanilla and one tsp of cinnamon (more to taste). Add one cup of thawed aronia berries. Carefully fold together. Sprinkle topping evenly over apple/aronia mixture. Bake at 350 degrees for 60 to 70 minutes or until apples are tender. Put cookie sheet under to make cleanup easier. Best served warm.

4 cups rhubarb

2 cups aronia

2 cups sugar (or adjust to taste)

Combine all ingredients in a sauce pan and simmer until thickened.

Excellent on pancakes, as a pastry filling, by itself, on ice cream, maybe a pie. Use your imagination!

2 cup sugar

1 cup butter or margarine

3 bananas large

4 eggs

2½ cups flour

2 tsp soda

1 tsp salt

½ cup thawed aronia berries

Cream together sugar and butter; add mashed bananas and eggs. Mix well. Combine flour, salt and soda and fold into banana mixture. Carefully fold in thawed aronia berries. Pour into bread pan. Bake for 45 to 50 minutes at 350 degrees.

Pastry for 2-crust 8" pie
2 Tbsp butter or margarine
4 cups frozen aronia berries
2 cups sugar
5 tsp lemon juice
3/4 cup flour

Melt butter or margarine in saucepan. Stir in and heat berries, sugar and lemon juice. When juice flows, stir in flour. Cool to room temperature. Meanwhile, line pie pan with crust. Pour in cooled mixture. Put on top crust; flute; slit. To catch juice, put foil on pie skirt or cookie sheet. Shape upward around pie pan without covering pie. Bake at 425° until browned, about 40 to 45 minutes. Cool. Refrigerate overnight.

1 part honey

5 parts aronia concentrate (available at aronia retailers)

Mix together and use this mixture as a base for recipes.

Ideas:

Meat Glaze: Glaze meats (beef, etc.) with Honey Aronia Concentrate mix

Sparkling Aronia Drink (serving size: 1 glass): 1/3 c. Honey Aronia Concentrate mix, 2/3 c. unsweetened Seltzer water, 1 lemon wedge

Aronia Drink (serving size: 1 glass): 1/3 c. Honey Aronia Concentrate mix, 2/3 c. water, 1 lemon wedge

Aronia Punch (Serve: 28 1/2 c. portions): 2 Liters Ginger Ale, 6 oz. frozen lemon juice concentrate, 6 oz. frozen orange juice concentrate, 6 oz. aronia juice concentrate (not the honey mix) (25 brix), 1 pt. lemon or orange sherbet, Combine all concentrates. All Ginger Ale. Spoon sherbet into bowl. Serve immediately.

Additional ideas:

Mix a bit of aronia concentrate in vanilla ice cream Make aronia smoothies - use your imagination. Aronia bonds chemically to milk products.

Mix a bit of aronia concentrate into apple sauce. Combine a bit of aronia concentrate with apple juice, or any fruit juice blend that compliments cranberries well. I stirred up a 12 oz. frozen concentrate mix of Apple Raspberry and added some aronia concentrate.

Aronia juice can be made by freezing the fruit first (freezing breaks down the cellular tissue for better juice production) and pressing the fruit. The pressed juice tastes much better. This is because the pulp contains the natural chemicals called proanthocyanidins that most likely cause the bitter and astringent taste. A masticating juicer will allow pulp into the juice, so do not use one of these either. By pressing the fruit, you can enjoy a better juice flavor without the pulp. Use a small fruit press if you can. Use the juice for making jelly, ice cream, and for drinking.