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Aronia Recipes

Aronia sauce with wine

Ingredients:

  • 250 g preserves or jam chokeberry
  • 3 glass of dry red wine
  • 3 tablespoons of sugar

In a saucepan, cook jam with wine and sugar on low heat, until desired consistency. Serve with meat or cheese.

Aronia tincture

Ingredients:

  • 4 kg aronia (frozen)
  • 6 l water
  • Cherry leaves about 5 dkg
  • Fresh ginger 5-10 dkg
  • A few cloves and a piece of cinnamon (not grinded)
  • Flat tablespoon cardamon(not grinded)
  • Lemon juice made of 3-4 lemon or a little of citrin acid
  • 0,5-0,9 l honey
  • 1l of alcohol

Aronia fruits frozen for 2-3 days. All the ingredients except the honey, put into the pot and cook on low heat for about an hour. Leave to stand until the next day. Drain off from the rest of the aronia juice. Heat the whole to a maximum of 40 degrees. Melt the honey and add alcohol. We get about 8 liters of delicate tincture.

 

Aronia tincture II

Ingredients:

  • 3 kg of aronia fruits
  • 3 kg of strawberries (or other fruit such as cherries, currants, raspberries, etc.)
  • 2 kg of sugar
  • 6 pouches gelling substance (Dzemix, Zelfix)

Freez Aronia berries for 2-3 days. Put chokeberry fruits into a pot and crushed or shredded using a blender. Squeeze lemon and pour lemon juice with water and sugar to the aronia fruit. Cook over low heat about 30 minutes. Drain juice and pour into boiled jars.

Turn off jars and pasteurise approx. 15 minutes.

Instead of sugar for sweetening the juice you can use grape juice.

Aronia juice

Ingredients:

  • 4 kg aronia (frozen)
  • 6 l water
  • Cherry leaves about 5 dkg
  • Fresh ginger 5-10 dkg
  • A few cloves and a piece of cinnamon (not grinded)
  • Flat tablespoon cardamon(not grinded)
  • Lemon juice made of 3-4 lemon or a little of citrin acid
  • 0,5-0,9 l honey

Aronia fruits frozen for 2-3 days. All the ingredients except the honey, put into the pot and cook on low heat for about an hour. Leave to stand until the next day. Drain off from the rest of the aronia juice. Add the honey and boil again. Remove scum and boiling pour into jars or bottles. Twist.

Aronia Juice II

Ingredients:

  • 1 kg of aronia fruits
  • 400 g of sugar
  • 1 big lemon
  • 250 ml of water

Freez Aronia berries for 2-3 days. Put chokeberry fruits into a pot and crushed or shredded using a blender. Squeeze lemon and pour lemon juice with water and sugar to the aronia fruit. Cook over low heat about 30 minutes. Drain juice and pour into boiled jars.

Turn off jars and pasteurise approx. 15 minutes.

Instead of sugar for sweetening the juice you can use grape juice.

Chokeberry Jelly

Ingredients:

  • 1 kg of aronia fruits
  • 500 ml of water
  • 1 large lemon
  • 400 g of sugar
  • 4 tbsp of gelatin

Chokeberry jelly is ideally suited both for desserts and in addition to cheese.

Freeze aronia berries approx. 2-3 days, to get rid of the bitterness. Fruit and water together with the sugar cook about 30 minutes on low heat. We leave to cool.

To the fruit add squeezed lemon juice and soaked gelatine. Heat and stir. The hot jelly put into boiled jars that leave it upside down to cool.

Chokeberry with mint syrup

Ingredients:

  • 1,5 kg of aronia fruits
  • 3 l of water
  • 1 large lemon
  • 3 kg of sugar
  • fresh mint

Freeze aronia berries approx. 2-3 days, to get rid of the bitterness. Put aronia fruit, sugar and water together and cook about 30 minutes on low heat. Leave to cool.

Boil syrup for next 60 minutes. Throw into the pot leafes of mint and leave preferably at night to cool

Add the lemon juice to syrup and cook for about 15 minutes. Drain, hot boiled pour into bottles or jars.

Chokeberry chutney

Ingredients:

  • 3 kg of aronia fruits
  • 6 pears
  • 150 g of sugar
  • 4 red onions
  • 1/2 cup of vinegar
  • pinch of cardamom, allspice , 2 cloves, mustard seeds, ginger, salt
  • butter

Chutney is ideal for many types of meat (we suggest poultry), as well as an addition to sandwiches. It has a slightly sour-sweet taste.

Freeze aronia berries 2-3 days, to get rid of the bitterness. Chokeberry throw into the pot, add sugar and turn on a small gas. In a second bowl, melt the butter and chopped onion feathers. Add onions with butter to chokeberry. Add chopped peeled pears. Additives triturated in a mortar. Add to fruit with vinegar. Cook about 60 minutes. Put souce boiled jars, turn off and pasteurize for 15 minutes.

So cooked jam has the advantage of being quite hard skins and seeds are broken and chokeberry fruits of strawberries or raspberries in large chunks. In addition, the chokeberry is released to break the seeds contained in them very valuable fatty acids which, in case of no fragmentation of the seed could not be absorbed by the body.

Compote of black chokeberry, cherry and currants

Ingredients:

  • 1 cup of cherries
  • 1 cup of chokeberry
  • 1 cup of blackcurrant
  • 6 tblsp of sugar
  • 3 l of water
  • cinammon, vanilla

Wash fruits. Boil water with sugar, vanilla and cinnamon. On boiling water thrown fruits. Cook over low heat about 10-15 minutes. Leave covered until cool and strain.

Drink chilled.

Aronia tincture without cooking

Ingredients:

  • 1 kg of chokeberry
  • 0,5 l of spirits
  • 0,5 l of vodka
  • 0,5 l honey
  • 250 g of sugar

Fruit freeze for 2-3 days. Thawed fruits pour into a jar and pour the alcohol. Let stand for approx. 3 weeks. After 3 weeks, we drain off alcohol and backfill the fruit sugar. Let stand for another two weeks. After 2 weeks, we drain off the juice and squeeze the fruits by cloth.

In a saucepan at a low temperature heat the honey and add to juice and alcohol. Pour into bottles. Tincture tastes best after 6 months