Honey Sweetened Aronia Concentrate

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Honey Sweetened Aronia Concentrate
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Instructions
  1. Mix together and use this mixture as a base for recipes.
Recipe Notes

Ideas:

Meat Glaze

Sparkling Aronia Drink (serving size = 1 glass):  1/3 c. Honey Aronia Concentrate mix, 2/3 cup unsweetened Seltzer water, 1 lemon wedge

Aronia Drink (serving size = 1 glass): 1/3 c. Honey Aronia Concentrate mix, 2/3 c. water, 1 lemon wedge

Aronia Punch (Serves 28 - 1/2 cup portions):  2 Liters Ginger Ale, 6 oz. frozen lemon juice concentrate, 6 oz. frozen orange juice concentrate, 6 oz. Aronia juice concentrate - 25 brix (not the honey mix), 1 pint lemon or orange sherbet.  Combine all concentrates.  Add Ginger Ale.  Spoon sherbet into bowl.  Serve immediately.

Additional ideas:

Mix a bit of Aronia Concentrate in vanilla ice cream.  Make Aronia smoothies - use your imagination.  Aronia bonds chemically to milk products.

Mix a bit of Aronia concentrate into apple sauce.

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 mis of Apple Raspberry and added some Aronia Concentrate.

Contributed by Kim Barham

Aronia Dry Mead

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Aronia Dry Mead
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Servings
(any mead recipe will do, but replace the acid with Aronia juice)
Ingredients
Servings
(any mead recipe will do, but replace the acid with Aronia juice)
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large 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 cup Aronia concentrate and sack of berries for 10-20 minutes, skimming off any foam that forms. (The foam will contain water impurities and beeswax residue.)
  2. Remove sack of berries. Let cool. Add the Campden tablet, if desired, and let the mixture sit, well covered for 24 hours.
  3. In a jar, make a yeast starter culture by combining the yeast, yeast nutrient, and 1 cup water. Cover and shake vigorously, let stand 1-3 hours, until bubbly; then add to the must.
  4. 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 sterilized airlocked fermentation vessel. In 3 months, rack into another sterilized airlocked container. After about 6 months, rack into aother sterilized airlocked container.
  5. Rack again right before bottling - about a year after fermentation started.
  6. Then bottle and cork the finished mead, and store it in a cool cellar.
  7. Age for at least six months before opening a bottle.
Recipe Notes

All utensils should be sterilized before starting this recipe.  Additionally,  siphon and racking activities should involve sterilized equipment.