Aronia berries are versatile fruits that add to a wide variety of delicious dishes and drinks that you can easily prepare at home for a healthier, tastier everyday diet. However, the Aronia berry has a slightly astringent taste, and if you experiment according to your taste, you may discover the recipe that ultimately thrills your taste buds.
You can add aronia berries in smoothies, juices, and wines, as well as delicious baked goods such as muffins, cakes, and pies. Below you’ll find several recipes that satisfy any antioxidant fruit lover.
Aronia berries make great smoothies. Add them to any juice, fruit popsicle, or yogurt. They can be put on cold or hot cereal or added to pancake batter. You can substitute them in 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. Combine egg, shortening, orange juice, and sugar in a blender. 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.
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, 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.
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, boil, and simmer for 15 minutes. Cool slightly. Place in a jelly bag, drain until dripping stops, then squeeze our remaining juice. Measure 3 cups of the juice into a large saucepan. (For a more robust cherry flavor, add 1/4 teaspoon of 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 for 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 nine 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 tbsp pectic enzyme
- water to make up 5 1/2 gallons
- 2 tbsp yeast nutrient
- 1 pkt Lalvin K1-V1116 wine yeast
Starting acid 0.75-0.80%, specific gravity 1.090.
The night before, thaw frozen fruit. Next day, put thawed fruit and white raisin in a juicer steamer. Steam 90 minutes per batch (3 batches). Add 1 qt fresh lemon juice to fruit juice. Dissolve 8 lbs of sugar in 2 gallons of boiling water. Add fruit juice to the primary container. Add cold water to fruit juice to bring the 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 tbsp pectic enzyme. Cover and rest for 24 hours.
After a rest period, add 2 tbsp yeast nutrient. Make yeast starter with Lalvin Bourgovin RC 212; add to must when active. Cover, add airlock, and ferment at 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 for 3 weeks at 60 – 65 degrees. After 3 weeks, rack and add 2 crushed Campden tablets. Rest 2 months and rack again. If you sweeten, add 1 tbsp Potassium Sorbate and sugar syrup to your taste. Rest for 1 month. Rack again, and adjust acid and sugar if the wine is not clear; OK with Sparkolloid. Cold stabilized for 2 weeks. Rack and Bottle. [Recipe by Barbara and Romaine Breault, Bloomington, Minnesota]
Aronia Berry Recipes: Aronia Cheesecake Popsicles
This recipe is perfect for those warm summer days and equally enchanting summer evenings. If you’d like to have healthy delicious popsicles that you can feast on in a matter of hours, with little preparation, you can follow the recipe below:
2 cups Superberries Frozen Aronia berries
What you need to do first of all is to throw all these ingredients into a blender. Then, start blending until your composition becomes very smooth, granted you interrupt the process occasionally to scrape the sides of the blender. Now it’s time to get your favorite freezer molds out and add a few chopped or crushed berries to the bottom. Then pour in your aronia berry-yogurt composition on top of the berries.
Take all your cups and place them on a dish that’s freezer safe and then let them sit in the freezer for about 30 minutes. This will give the composition time to harden up, just enough for you to add the popsicle sticks. After this, you can let them in there for 3 or 4 hours, allowing them to become firm and ready to consume as popsicles. When the time has come, take them out and enjoy as many as you’d like. You can put the rest of your aronia cheesecake popsicles in a zipped-up bag while removing as much air as possible and storing it back in the freezer for up to a month.
Aronia Berry Recipes: Aronia Berry Cream Scones
These crumbly scones will taste sweet once they are done, and they don’t require much time to prepare – around 35 minutes in total.
1 cup whole wheat flour
1 cup unbleached white flour
¼ cup sugar, + more for sprinkling on top
1 T baking powder
¾ tsp salt
6 T cold unsalted butter, cut into pieces
1.5 cups fresh or frozen aronia berries (or blueberries)
1 tsp grated lemon zest
⅓ cup cream or half and half, plus more for tops
2 large eggs, slightly beaten
Before you start anything, preheat your oven to 400 degrees. In the meantime, you can take all your dry ingredients and sift them together, then cut the butter into pea-sized pieces.
The next step is to stir in the zest and the berries and whisk together the eggs and the cream.
Add everything to your dry ingredients and stir by hand until your composition is homogenous. Turn it onto a floured board, knead it, and pat it until it’s 1’’ thick. Cut your composition into wedges or desired shapes, and place your newly-formed scones onto the cookie sheet. Brush a bit of extra cream on them and sprinkle them with sugar, according to your preferences and dietary needs.
Take all your scones and place them in the oven, where you can leave them for about 20-25 minutes. Once they are done, you can take them outside and leave them to cool. The next step is entirely up to you to drizzle additional glazing on top. Once you’ve gone through the entire recipe, enjoy these delicious scones with coffee or tea, alone or with your loved ones.
Aronia Berry Recipes: White Chocolate Aronia Pistachio Fudge
Fudge is a dessert that’s relatively easy to prepare and that can easily replace store-bought chocolate and other sweets.
1 (14 oz) can of sweetened condensed milk
3 cups (546g) white chocolate chips
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup dried Aronia berries (dried in a 300-degree oven for 4 hours)
¾ cup (92g) shelled salted pistachios
First, you need to set aside an 8-inch square baking dish that you can line with foil, granted you leave enough room on the sides to pull the fudge out once it is done. Set aside for a little while so that you can prepare your mixture. Then, returning to your ingredients, take your sweetened condensed milk and white chocolate chips in a medium saucepan over medium heat. Keep stirring in the pan until you get a wholly melted composition with a smooth texture.
Next, add your aronia berries and pistachios and keep stirring until everything is nicely incorporated. Then pour this mix into the prepared dish and smooth the surface for an aesthetic finish.
Cover your fudge with foil and keep it in the refrigerator for 4 hours or leave it out the entire night at room temperature. Once you’ve completed all steps of the recipe and the fudge is done, lift it out of the dish using the foil overhang. Turn your fudge upside down and gently remove the foil, after which you can turn it back again to cut it for serving. Cut the fudge into pieces of your desired size and enjoy it alone or with your family or friends. If your fudge is too hard to cut comfortably, let it sit outside until it is easier to handle.
Aronia Berry Recipes: Aronia Berry Honey Mustard Garlic Dressing
Let’s switch it up by preparing a fresh green salad to which we add a delicious aronia berry dressing. This is easy to prepare, won’t need too many ingredients, and will be done in a jiffy.
2 tbsp stone ground mustard
¼ cup organic extra virgin olive oil
Pinch sea salt
1 ½ tsp local honey
⅛ cup frozen chokeberries, mashed with a spoon
1-2 garlic cloves, minced
Get a small ball and pour the extra virgin olive oil, mustard, and sea salt together. Whisk them together well until you get a homogenous composition. Now it’s time to add your chokeberries, honey, and garlic into the bowl, after which you must whisk them well together. After you’ve completed the last step of this recipe, it’s time to taste your dressing and adjust the flavor according to your taste. Once your dressing is ready, you can easily add it to a salad and enjoy a hearty and healthy meal.
As you can see, Aronia berries can be incorporated in almost anything, making for a delicious ingredient that flavors any drink or dessert. Thanks to the antioxidants, vitamins, and minerals these fruits pack in, you can be sure you’re enjoying healthy desserts. These recipes are easy to follow, and the results are scrumptious and inviting for anyone, starting with your friends and family.
Do you have Aronia Berry Recipes? If so, please share them with antioxidant-fruits.com so we can share them with the world.
Learn more about the Aronia Berry and its benefits, uses, and availability: