Ingredients

• Venison tenderloin (bite-size pieces)
• Assorted vegetables (chopped)
• Aronia berries (about one handful per stir batch)
• Rice Wine Vinegar
• Mirin
• Sesame Seed Oil

Instructions

1. Heat wok with sesame seed oil (should sputter if a drop of water is added).
2. Toss in a cup or two of vegetables. Add aronia berries, rice vinegar and mirin (gives a sweet/sour taste).
3. Remove vegetable batches to another container as they finish (vegetables should be somewhat crisp).
4. Continue until all vegetables are prepared.
5. Prepare venison as vegetables above. Add rice vinegar and mirin as venison browns. Toss in some aronia. It produces a nice purple, thickened sauce. Be sure venison is somewhat rare.
6. Combine all ingredients and serve over rice with soy sauce if desired.
7. By member Roberta Barham

Ingredients

• 4 cups rhubarb
• 2 cups aronia
• 2 cups sugar (or adjust to taste)

Instructions

1. Combine all ingredients in a sauce pan and simmer until thickened.
2. Excellent on pancakes, as a pastry filling, by itself, on ice cream, maybe a pie. Use your imagination!
3. By member Roberta Barham

Ingredients

• Aronia Bread
• (for bread machine)
• 3 cups flour
• 1/2 tsp salt
• 2 tbsp sugar
• 4 tsp Applesauce, unsweetened
• 1/2 cup water
• 1 pkg. yeast.

Instructions

1. Add berries to dry ingredients in pan. Add warm water. Select course.
2. This produces a wonderfully purple bread with dark berry pieces throughout with a chewy texture. I find I must monitor during the mix cycle. As the berries juice and the dough becomes wetter, I add flour.
3. By member Roberta Barham

Ingredients

• 2.5 # honey
• 1 tsp (5g) pectic enzyme
• 1 Campden tablet (optional)
• 1 pkg (5-7 g) Montrachet yeast
• 1 tsp (5g) yeast nutrient
• 1 c. aronia concentrate (25 brix)
• 2 c. fresh aronia berries (or any berry desired) tied into a sack

Instructions

1. (Yield: 1 gallon or 3.8 Liters) (side note: you can use any mead recipe, but replace the acid called for in the recipe with aronia juice)
2. In a lg. enamel or stainless steel pot, boil the honey in water (1 part honey to 2 parts water - use the empty honey jar to measure the water) and 1 c. aronia concentrate for 10-20 minutes, skimming off any foam that forms.
3. (The foam will contain water impurities and beeswax residue.)
4. Remove sack of berries. Let cool. Add the Campden tablet, if desired, and let the mixture sit, well covered, for 24 hours.
5. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and 1 cup water. Cover and shake vigorously, and let stand 1-3 hours, until bubbly; then add to the must.
6. Let the mixture ferment for 5-10 days. It is recommended to rack meads after the most vigorous fermentation; siphon the wine into a 1-gallon airlocked fermentation vessel. In 3 months, rack into another airlocked container. After about 6 months, rack into another airlocked container.
7. Rack again right before bottling - about a year after fermentation started.
8. Then bottle and cork the finished mead, and store it in a cool cellar.
9. Age for at least six months before opening a bottle.
10. By member Kim Barham

Ingredients

• 1 part honey
• 5 parts aronia concentrate (available at aronia retailers)

Instructions

1. Mix together and use this mixture as a base for recipes.
   
2. Ideas:
   
3. Meat Glaze: Glaze meats (beef, etc.) with Honey Aronia Concentrate mix
   
4. Sparkling Aronia Drink (serving size: 1 glass): 1/3 c. Honey Aronia Concentrate mix, 2/3 c. unsweetened Seltzer water, 1 lemon wedge
   
5. Aronia Drink (serving size: 1 glass): 1/3 c. Honey Aronia Concentrate mix, 2/3 c. water, 1 lemon wedge
   
6. 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.
   
7. Additional ideas:
   
8. Mix a bit of aronia concentrate in vanilla ice cream Make aronia smoothies - use your imagination. Aronia bonds chemically to milk products.
9. Mix a bit of aronia concentrate into apple sauce.
10. 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.
    
11. Delicious! Contributed by Kim Barham

Ingredients

• 8-10 slices bread cubed (sourdough or challah bread preferred)
• 3 to 4 oz cream cheese, cut into small cubes
• 1 and ½ cups Aronia Berries
• 6 XL eggs, beaten
• 1 and ¼ cups milk
• ¼ cup maple syrup
• ¼ cup butter, melted

Instructions

1. 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.
2. In a bowl, combine eggs, milk, maple syrup, and butter. Pour over bread mixture.
3. Bake until a knife inserted in center comes out clean, about 1 hour, covering with foil if edges brown too quickly.
4. By member Amy Wagener

Ingredients

• 2 cup sugar
• 1 cup butter or margarine
• 3 bananas large
• 4 eggs
• 2 ½ cups flour
• 2 tsp soda
• 1 tsp salt
• ½ cup thawed aronia berries

Instructions

1. 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.
2. Share by member Mary Mathisen

Ingredients

• 1 cup flour
• 1 cup packed brown sugar
• ½ cup butter softened
• ¾ cup of rolled oats

Instructions

1. Topping: Cut in butter until crumbly, add flour, brown sugar, and rolled oats. Mix.
2. In 9” 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.
3. *Best served warm.
4. Submitted by member Mary Mathiasen