Aronia berry – Beyond Jams and Jellies

We know that Aronia berry is excellent for your health, but besides eating them raw in salads, what other ways are there to use this berry?

We may know that Aronia is a valuable addition to recipes for jams, jellies, pies and sauces. The tart flavor of Aronia berries balances well with the sweetness of desserts, what is less well known perhaps is that Aronia is starting to gain a following among chefs.

Chefs have traditionally turned to black currents, raspberries, cranberries and other tart berries in their cooking; Aronia is an interesting new addition to this list.

Chef Sean Brock of McCrady’s Restaurant in Charleston, South Carolina prepares a recipe called “Aronia Berry Soup” that uses the tartness of the Aronia berry to balance the saltiness and fattiness in a typical bacon broth dish. Its earthy flavor provides an interesting twist to this dish (and you get all the health benefits from this berry at the same time).

Reductions of Aronia berries are made into syrups and sauces. The syrup works well with desserts such as pancakes, waffles, French toast and crepes. These also work well to top ice cream or heated pound cake.

You can also use the juice from this fruit by combining it with mustard sauce to create a tasty aioli condiment for meat and seafood.

Aronia berries also work well as a spice to be added to red meats such as lamb or as a marinade for meats.

Many people think that to counteract the tartness and bitterness of Aronia that you would add sugar, but that is not necessarily true. Chefs know that these are complementary flavors to rich savory dishes.

It seems that beyond jams and jellies, there are many different ways you can incorporate the Aronia berry into your cooking. Bon app├ętit!

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