Aronia juice secrets: Transforming tart fruit into a fall superfood

Aronia juice should be honoured in home pantries because it’s a remedy for autumn ailments. Many people give up on preparing it due to its distinctly tart taste. However, there is a trick that will help you quickly say goodbye to this problem.

Our mothers and grandmothers made aronia preserves, and this tradition is worth continuing. These are inexpensive, easily accessible, and very healthy fruits. However, their properties are useless if drinking the juice becomes an unpleasant necessity. Instagram and a simple trick from Carla M., an influencer who shares her rural life and useful tips on her profile, come to the rescue.

Aronia juice is a real vitamin bomb. It contains vitamin C, which supports the immune system and helps fight infections, especially in the autumn-winter season. Additionally, it is rich in vitamin K, important for proper blood clotting and bone health, and B vitamins, which support energy metabolism and proper nervous system function.

Aronia is known for its high anthocyanin content, which has strong antioxidant properties. Thanks to this, Aronia juice can effectively combat free radicals, which contribute to cell aging and the development of many diseases, including cancers. Anthocyanins can also improve the elasticity of blood vessels, help prevent atherosclerosis, and aid in regenerating the retina’s pigment, improving vision quality and possibly delaying the onset of diseases such as cataracts and glaucoma.

How to make aronia juice less tart

Anyone who has tried fresh aronia fruit knows it is far from sweet or blue raspberries. The tart taste makes you pucker, and the juice is not necessarily inviting. Some recommend freezing aronia, but this takes up a lot of space and time in the freezer. Carla M., the creator of the "wsiwesola31" profile, has a better way.

For every kilogram of fruits cooked in a pot, you should add ten cherry, raspberry, blackberry, or gooseberry leaves. This economical solution brings out the flavour and eliminates the tartness without adding much sugar.

- I throw a box of leaves into a 25-litre pot, add water, and to 20 kilograms of aronia, I add about 400 cherry leaves and cook it. I leave it overnight, strain it, add citric acid and sugar, boil it, and then bottle it. Finito 😘 - Carla reveals.

You should add enough water to the pot to cover the fruits and raise the pot a few centimetres above the fruit. After cooking, the juice tastes so good that no one will cringe at the thought of drinking it.