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 pit washed aronia berries. Place 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]
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Learn more about the Aronia Berry and its benefits, uses and availability:
Fruit Recipes
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