Aroniaberry 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 aroniaberries
· 1 cup Nuts

Sift together flour, baking powder, salt and baking soda. In blender, combine egg, shortening, orange juice, and sugar. Add aroniaberries & nuts and chop briefly. Empty into flour mixture. Mix by hand until moistened. Bake in a greased 9x5 pan at 350F for 50 to 60 minutes.

Jam/Sauce Recipes

Jelly #1
Makes 10 8oz glasses
3.5 lbs aroniaberries
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.

Jelly #2
3 cups juice (~3.5 lbs ripe aroniaberries)
6.5 cups sugar
1 bottle liquid pectin

Stem and pit washed aroniaberries. 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.

Aroniaberry 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]