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!
Do you have a fabulous Aronia Berry (Chokeberry) Recipe? If so, please submit your recipe below in the comments section.
Aronia Berry Bread
- 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
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.
Jam/Sauce Recipes
Jelly #1
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.
Aronia Berry Recipes: Jelly #2
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 Berry Wine (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. [Recipe by Barbara and Romaine Breault, Bloomington Minnesota]
Do you have Aronia Berry Recipes? If so, please share them with www.antioxidant-fruits.com so that we can share them with the world.
Learn more about the Aronia Berry and its benefits, uses and availability:
- Aronia Berry Plant Description
- Aronia Berry and Cancer
- Aronia Berry Uses
- Aronia Berry More Information
- Aronia Berry Recipes
{ 19 comments… read them below or add one }
Great post, I am only discovering the benefits of choke berries and this year I got my first crop.
I have been growing black chokeberries for 8 years now. I have about 25 plants and they are the best low maintenance berry plants that I have found yet. I have sandy soil that gets really dry in the summer and the plants seem to take it well, also no problems with pests so I dont spray them either. I use them for wine , but after reading some of the other recipes my wife may try making some jam, syrup , and baking with them. They are also quite ornamental, they are covered in white flowers in the spring, glossy green in summer, and turn a bright red in the fall before dropping there leaves.
I have tried aronia berries, mainly to make jelly and juice to drink, and found them to be difficult to use. They are a more dense berry and by making the jelly recipe as noted here I found the jelly didn’t set up well. Next I used my food processer to chop the berries and then used the recipe as directed except added a bit more water. I used a collander to strain the mixture after cooking and used the juice to make the jelly. This time it set up within 24 hours and the flavor was better than the first try. The juice seems bitter with a lot of sugar needed to make it palatable. Once we mixed it with grape juice to help the flavor. We ended up drinking 8 oz each morning like it was medicine. It was never a nice, flavorful drink. We only drank it because it was “good for us”. Any suggestions from someone who knows how to make it taste good, too?
I have been performing a variety of research studies as a University of Maryland Extension agent for 5 years. I have found that 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 those either. By pressing the fruit, you can enjoy a better juice flavor without getting the pulp. You can also use a steam juicer. I make about 8 ounces of juice per pound of fruit. A small fruit press can cost between $100 and $300. I use the juice for making jelly, ice cream and for drinking. Enjoy your pressed juice!
I make sorbet with a mixture of aronia, strawberry and blueberry. Throw in stevia to taste. It is delicious and has all of the healthy components.
Does anyone know where I can buy some frozen aronia berries?
Hi Therese,
Yes, you can buy them through blazerfarmz.
Here’s the link: http://www.blazerfarmz.com/products/fresh_frozen_aroniaberries.html
Let me know how you like them!
Thanks,
Jenny
We have ceritified organic aronia berries that will be offered for sale this August. (plants are 6 years old) Many people come out and pick their own. You will need to have our own container to put berries in after picking. As a treat, I will give you a tasting of aronia wines.
Black Squirrel Vineyard
SW Iowa. Easy to get too.
what is your address in southwest, iowa
Located in SW Iowa at 18506 270th Street, Council Bluffs, IA 51503
712-566-2681
Aronia berries are just about ready to harvest. Most will be ripe between Aug. 22 – 31, 2011. You pick or just let us know what you need. Most common package of frozen berries are in 2 lb packages.
All berries are cerified organic by Iowa Department of Agriculture and Land Stewardship (IDALS)
I would like to make some raspberry jam. How do I make with
the aronia berries or how much to add to the recipe you have using
the aronia juice. Thank you.
Hi Dee, I am not really sure without experimenting – you might try and find a Yahoo! Group that does baking and ask them what they would suggest. Sorry cannot be more helpful – please let us know what you discover!
Hi. I have made Aronia raspberry jam and it is excellent. I use the Certo jam recipe. I have found the liquid Certo works best. I divide the fruit half and half. I use previously frozen berries. I have also used cherries with good results.
Mary
I have never heard of Aronia Berries before going to Europe last month. I fould some dried berries in a speciality shop and now need to know how I can make them edible. Currently, they are very hard and dry. Is there a way to reconstitute them? Maybe by soaking in apple juice, or something? I tried them on cereal but they were still pretty unedible.
Dear Bridgett,
There is a large group of growers in North America that know about and are developing an Aronia industry. With over 13,000 acres of aronia plantings in Poland, North America has 300 to 500 acres, we are far behind the European countries.
A good resource of would be Midwest Aronia Association about aronia berries and recipes.
To understand more about the medical side of the aronia berry, the book “The Power of Nature” would the most current and thorough.
Thank you for trying this “nutritional dense” berry.
Best regards,
Charlie Caldwell
Grower and past President of Midwest Aronia Association
Try soaking them in cherry juice for 24 hrs. Where did you get these berries?
What do you do with their pits?
P M
The seeds/pits are really not an issue. They are very small and soft. You an always strain the mashed berries through a small strainer or cheese cloth. I just usually just use the whole berry.