For the Table — Frozen Coldbrook Farm Aronia Berries

What could be more American than our Midwestern-grown aronia berries in Aronia Berry Satin Smoothie or Classic Aronia Berry Pie? What about Aronia Berry Bread? Or Aronia Festiva? Coldbrook Farm Aronia berries stand alone or blend compatibly with apples, red raspberries, peaches, strawberries, cherries, pears and oranges.

Aronia Berry Satin Smoothie


2 cups strawberry yogurt
1/2 cup frozen Coldbrook Farm aronia berries



Put the yogurt in a blender, then the berries.
Blend until the drink looks and feels like satin.

Aronia Berry Bread


2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp shortening, not margarine
1 egg
1 orange, grated rind and juice
1/4 to 1/2 cup orange juice
1 cup walnuts or pecans, chopped
1 cup frozen Coldbrook Farm aronia berries, sliced in half

Grease loaf pan. Blend first four ingredients. Add and mix shortening, egg, grated orange rind and enough juice to moisten but not make as thin as cake batter. Stir in nuts and aronia berries. Bake at 350° about 40 minutes. Cool before turning out.

Aronia Festiva

4 thin slices of white bread
4 Tbsp butter or margarine, melted in a skillet
1 cup frozen Coldbrook Farm aronia berries, thawed
3 cups peaches, fresh or thawed, chopped
2 tsp lemon juice
1/2 cup sugar
1/2 cup raisins
1 cup walnuts or pecans, coarsely chopped

Remove crusts from bread; cut each slice into four strips. Dip bread into butter or margarine; line casserole bottom and sides with strips. Cook berries, peaches, lemon juice and sugar in remaining butter in skillet only until fruit is tender. Don't let liquid evaporate. Place in casserole. Spring with raisins and nuts. Bake at 350° about 35 minutes, or until bread is golden brown. Cool. Serve with whipped cream or ice cream.

Classic Aronia Berry Pie


Pastry for 2-crust 8" pie
2 Tbsp butter or margarine
4 cups frozen Coldbrook Farm aronia berries
2 cups sugar
5 tsp lemon juice
3/4 cup flour

Melt butter or margarine in saucepan. Stir in and heat berries, sugar and lemon juice. When juice flows, stir in flour. Cool to room temperature. Meanwhile, line pie pan with crust. Pour in cooled mixture. Put on top crust; flute; slit. To catch juice, put foil on pie skirt or cookie sheet. Shape upward around pie pan without covering pie. Bake at 425° until browned, about 40 to 45 minutes. Cool. Refrigerate overnight.


2014 Coldbrook Farm, Inc.