DESSERT & BAKED GOODS

Berry Pie with Fresh Fruit 

A versatile recipe that can be made using almost any fresh berry! As you can see, we especially like it with strawberries, sprinkled with juneberries

- 2 pie dough  (frozen or homemade)

- 4 cups fresh berries

- ⅔ to 1 cup fresh berries

- 2 tbs all-purpose flour

- 1 ½ tbsp. lemon juice (optional)

- 2 tsp. quick-cooking tapioca (use only if fruit is juicy, for thickening)

- 1-2 tbsp. butter Preheat oven to 450°.

Combine sugar, flour, and lemon juice and sprinkle over the berries. Stir gently until well blended, and let stand for 15 minutes.  Add the berry mixture, and dot with butter. Cover with pie dough, and prick top well, or lattice. Bake the pie in a 450° oven for 10 minutes, then reduce temperature to 350° and continue to bake for 35-40 minutes, or until golden brown. Serve with ice cream or whipped cream for a real treat! Adapted from The Joy of Cooking  


Glazed Berry Pie  

1 baked pie shell

Thicken the following ingredients over low heat for 7-10 minutes:

-3/4 C sugar

- 2 1/2 tbs cornstarch

-1/4 tsp salt

-1 C water

-Add 1 C of crushed fruit with its juice for glaze

Arrange 4 C of fresh berries (3 C strawberries, raspberries, or blueberries and mixed with 1 C aronia berries, black currants or juneberries)

Pour hot glaze over the fruit, turning fruit as needed so that glaze covers all fruit and oozes into the spaces between fruit. Refrigerate for at least 4 hours before eating. Adapted from the Joy of Cooking Glazed Berry Pie receipe


Blue Fruit Muffins 
(serves 12)

-1¾ cups all-purpose flour

- ⅓ cup sugar

- 2 tsp. baking powder

- ¼ tsp. salt

- 1 egg, beaten

- ¾ cup milk

- ¼ cup cooking oil

- ¾ cup berries - aronia, blueberries, black currants, juneberries - any type you like!

- 1 tsp. finely shredded lemon peel (optional)

Preheat oven to 400°. In a mixing bowl, combine flour, sugar, baking powder, and salt. Create a well in the center. In a separate bowl, combine egg, milk, and oil, and add to well in flour mixture. Stir until just moistened (batter should be lumpy). Fold in berries and lemon peel. Lightly grease muffin cups, or line with paper baking cups and fill ⅔ full. Bake at 400° for 20 minutes or until golden brown. Serve warm. Adapted from the Better Homes and Gardens New Cook Book.


Lemon-Blueberry Sorbet  

-1 1/4 cups boiling water

-6 lemon flavored tea bags

-1/2 cup sugar 3 cups frozen blueberries (can substitute black currants, aronia berries, honey berries, etc.)

Pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and squeeze. Stir in sugar until dissolved; cool. In blender, process tea mixture with blueberries until almost smooth. Turn into 8x8 inch metal pan; freeze 1 hour. With fork, stir to break up ice. Freeze an additional hour or until firm. Stir with fork; use scoop to arrange in serving dishes and serve immediately. 


Plum Streusel Bars 
(serves 16)

-5 medium plums, pitted and sliced

-1 cup of water- 1 2/3 cups granulated sugar

-2 cups all-purpose flour, divided

-6 tablespoons powdered sugar

-1/2 teaspoon salt, divided

-3/4 cup plus 5 tablespoons of cold butter, divided

-1/2 cup of packed brown sugar

-1 teaspoon of ground cinnamon

-1/4 teaspoon of ground nutmeg

-1/2 cup of chopped walnuts.

Bring plums and water to a boil, reduce heat, simmer for 30 minutes or until softened, stirring occassionally. Cool slightly before transferring to food processor. Cover and process until smooth. Meanwhile in large bowl, combine 1 1/2 cups flour, powdered sugar, cut in 3/4 cup butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake for 15 minutes or until edges are light brown. For crumb topping, combine  remaining 1/2 cup flour, brown sugar, cinnamon, nutmeg, and remaining 1/4 teaspoon salt. Using a pastry blender, cut in 5 tablespoons butter until mixture resembles coarse crumbs. Add walnuts. Pour plum filling over hot crust. Spoon crumb topping over filling. Bake for 15 minutes or until topping is set. Adapted from Hy-Vee recipes. 


Upside Down Plum Cake 
(serves 8)

-3 eggs

- 3 medium plums

- 4 tablespoons plus 1/2 cup butter softened and divided

- 2 tablespoons of red plum jam

- 1 1/2 cup plus 2 tablespoons sugar

-1 1/2 cup all purpose flour

-1 teaspoon baking powder

-1/4 teaspoon salt

-1 teaspoon vanilla extract

- 1 teaspoon orange zest

-1/2 cup heavy whipping cream. Separate yolks and whites from eggs.

Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Halve plums crosswise and remove pits. Cut plums into thin slices. In a small saucepan, melt 4 tablespoons butter. Add 1/2 cup sugar and jam. Cook over medium-low heat for 2 minutes or until thickened. Pour mixture into pan. Arrange plum slices in a single layer on top. In a medium bowl, whisk together flour, baking powder and salt. In a large mixing bowl, beat 1/2 cup cutter for 30 seconds with an electric mixer on medium speed. Add 1 cup sugar, beat until light and fluffy. Beat in egg yolks, vanilla and orange zest, scraping sides of bowl. Alternately add flour mixture and cream to butter mixture, beating on low after each addition. Using thoroughly cleaned beaters, beat egg whites until soft peaks form. Add 2 tablespoons sugar. Continue beating until stiff peaks form. Fold beaten whites into cake batter. Spoon batter over plums in pan, spread evenly. Bake for 45 minutes or until toothpick inserted near center comes out clean. Adapted from Hy-Vee recipes. 


Peachy Plum Sauce 
(serves 8)

-2 peaches, pitted and sliced into thick wedges

- 1/3 to 1/2 cup water

- 1 cup red plum jam

- 1 1/2 teaspoons fresh lemon juice

- 1 1/2 teaspoon butter

- 1/2 teaspoon peach brandy.

In saucepan, combine peach edges and 1/3 cup water. Use more water if peaces are less ripe. Bring to boil, reduce heat. Simmer, uncovered for 15-20 minutes. Stir in jam, lemon juice, butter, and brandy. Cook 2 minutes more. Cool slightly. Store covered in refridgerator for up to a week. Serves great with ice cream! Adapted from Hy-Vee recipes. 


Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!

Beverages & SMoothies

Learn more about steam juicing by visiting Granny Miller's, which discusses the pieces and the process. Juices can be used to make jellies, cordials, and wines. Creating a high quality juice is the first step in creating a high quality product!

Several recipes listed below are based on juices extracted from 5 lbs of fruit - a standard size from Blue Fruit Farm. Need fruit for your own juice? Shop below!

Blue Fruit Farm Elderberry Juice (makes about 8 pints)

Our very own recipe. Can be made with or without cinnamon, though we recommend cinnamon for a wonderful cordial!

- 16 cups (8 pints) elderberry juice

- 1¼ cup honey

- 1 cinnamon stick

Cook for 2 hours on low heat.


Elderberry Wine

A classic wine with a beautiful color and a flavor similar to port, full of flavor and antioxidants.

- 8 pints elderberry juice

- 5 lbs. sugar

- 1½ tsp. citric acid

- 1¾ gal. water

- ¾ wine yeast

Dissolve sugar into warm elderberry juice and cool to room temperature in a large crock. In a small bowl, combine yeast in ½ cup of warm water and add to the crock. Cover and place in a warm place (65 - 70°) to ferment. Fermentation takes about 10-21 days, and will be visible in bubbling on the surface of the mixture. Stir daily to aerate. When fermentation stops, siphon the mixture into wine bottles and rack for about 1 year.


Aronia Juice 
(makes about 5 pints of concentrate)

A concentrated juice that tastes wonderful when mixed with carbonated water, or used as a healthy flavoring in baked goods, sauces, and mixed drinks. Can also be made into a delightful jelly!

- 5 lbs aronia, juiced

- 4 cups honey

Cook on low for 2 hours.


Black Orchard Berry Buster Drink

 - 3 apples

- ¼ cup dark berries (black currants, blueberries, aronia berries, etc.) Juice and blend for an excellent energy booster!

Adapted from Natalie Savona's "Smoothies and Juices."


Purple 'nana Smoothie

- ⅓ cup blueberries, juneberries, aronia berries or black currants

- 1 banana

- 5 tbsp. yogurt

- 6 tbsp. apple juice Blend and enjoy!

Adapted from Natalie Savona's "Smoothies and Juices."


Aronia Mint Tea 
(makes one serving)

- 8 ounces water

- 1 tsp. dried aronia

- 1 tsp. dried mint

- honey to taste.  

Measure dried aronia and mint into a tea ball or Mellita paper tea filter bag. Heat water to boil. Insert tea ball or filter into hot water. Brew for 5 minutes. Sweeten to taste with honey.

Adapted from Roberta Barham's recipe. 


Aronia Steamer (Winner of 2015 MAA Recipe Contest Beverage Category)

- 1 cup whole milk

- 1 1/2 oz. aronia syrup.

Using a frothing wand or stovetop, steam the milk. Add syrup to the bottom of a large mug. Pour the steamed milk into the mug and stir. Optional: add whipped cream.

Adapted from Scott Boersma's recipe. 

Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!

James & Jellies

Don’t feel like making your own? Shop our selection of homemade jams & jellies online!

Black Currant Jam
(makes about 7 cups)

5 pints black currants (about 3.75 lb.) - 4 cups sugar - 1 package sure-jell light Crush berries. If desired, you may juice ½ of the berries, or press through a sieve for a smoother-textured jam. Place fruit in a 6- or 8- quart saucepan. In a separate small bowl, combine ¼ cup sugar with sure-jell. Add sure-jell mix into black currants and bring mixture to a rolling boil on high heat, stirring constantly. Quickly stir in remaining 3¾ cups sugar, return to a boil, and boil 1 minute while stirring constantly. Ladle into prepared jars, leaving ⅛-inch headroom. Seal and process 10 minutes. Store in a cool, dry, dark place up to 1 year. Adapted from Sure-Jell official recipe inserts


Blueberry Jam 
(makes about 9 cups)

5 pints blueberries (about 3.75 lb.) - 4½ cups sugar - 1 package sure-jell light Discard stems and place in blender. Pulse to evenly chop, but do not puree. Place fruit in a 6- or 8- quart saucepan. In a separate small bowl, combine ¼ cup sugar with sure-jell. Add sure-jell mix into black currants and bring mixture to a rolling boil on high heat, stirring constantly. Quickly stir in remaining 4¼ cups sugar, return to a boil, and boil 1 minute while stirring constantly. Ladle into prepared jars, leaving ⅛-inch headroom. Seal and process 10 minutes. Store in a cool, dry, dark place up to 1 year. Adapted from Sure-Jell official recipe inserts


Elderberry Jelly 
(makes about 5 cups)

3 cups elderberry juice (from approximately 3 lbs. elderberries) - ¼ cup lemon juice - 1 box sure-jell - 1 tsp. butter (optional - to reduce foaming) - 4½ cups sugar Place elderberry juice into 6- or 8-quart saucepan and add lemon juice. Slowly stir in sure-jell and butter, if using. Bring mixture to a rolling boil on high heat, stirring constantly. Stir in sugar, return to a boil, and cook 1 minute, stirring constantly. Remove from heat, skim off foam, and pack into prepared jars, leaving ¼ inch headroom. Seal and process 5 minutes. Store in a cool, dry, dark place up to 1 year. Adapted from Sure-Jell official recipe inserts


Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!

SAVORY DISHES

Glaze for Fowl

Try this recipe with black currants, aronia, or elderberries for a glaze that is irresistible on chicken, goose, duck, pheasant, or a plump Thanksgiving turkey.

- 1½ cup aronia berries, black currants, or elderberries

- ¾ cup brown sugar

- 1 cup water

- 2 tbsp. lemon juice

Combine sugar and water and boil for 1 minute. Add berries and lemon juice, reduce heat, and simmer for 20-25 minutes. Remove from heat and let cool slightly. Puree until smooth, if desired.


Aronia Berry Hot Salsa 
(makes 12 servings)

- 1 medium red onion

- 1 14-ounce can whole corn

- 1 14-ounce can black beans

- 1½ cups fresh or frozen aronia berries

- 4 cups Roma tomatoes, chopped

- 3 jalapenos, seeded chopped

- 4 limes

- 1 teaspoon salt

Finely chop the onion and place in a small glass bowl. Sprinkle with salt and squeeze the juice of one lime over the top. Mix well and set aside. Drain the corn and the black beans, and combine them in a large mixing bowl. Wash the frozen aronia berries and add them to the corn and black beans. Add the chopped tomatoes and the seeded and chopped jalapenos. Mix well. Squeeze the juice from the remaining limes onto the tomato mixture and stir to combine. Add the chopped onions and stir again. Let chill for an hour before serving with tortilla chips.


Aronia Venison Stir Fry 
(serves 6)

A testament to the versatility of Blue Fruit! Can be substituted with beef or pork, if you don't care for the taste of venison.

- 2 tbsp. sesame seed oil

- 1.5 lb. venison

- ¼ cup carrots, chopped

- ¼ cup onions, sliced lengthwise

- ¼ cup broccoli, chopped

- ¼ cup red bell pepper, sliced lengthwise

- ⅓ cup aronia berries, fresh or frozen

- 1-2 tbsp. white wine vinegar

- 1-2 tbsp. sake, mirin, or rice wine (any dry white wine can substitute)

- Cooked rice, to serve

- Soy sauce, to taste

Heat oil in a wok or large pan until shiny. Add carrots and sauté 1 minute, then add onions and sauté 1 minute. Add broccoli, peppers, 1 tsp. sake, and 1 tsp. vinegar, and sauté until all vegetables are fork-tender. Remove vegetables from heat and set aside. Prepare venison in the same manner as vegetables, adding the remaining vinegar and sake as the venison browns. Add aronia just before adding vinegar and sake. Do not overcook venison. Return vegetables to pan, and serve over rice. Adapted from the Midwest Aronia Association 


Aronia Medium Salsa

-4 roma tomatoes

- 1 small onion

- 1 T. garlic

- 1 tsp. salt

- 2 T. lemon juice

- 1/2 jalepeńo

- 1/2 cup aronia berries, fresh or frozen

Chop and mix all ingredients together. Adapted from Mary Johnston's recipe. 

Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!

Additional Recipes

Elderberry Gummies


Part candy, part immune-boosting supplement, 100% delicious! Can also be made using 2 cups elderberry juice as a substitute for the tea.

  • 2 ½ cups filtered water

  •  cup dried elderberries

  • ½ cup honey

  • 1 tsp. vanilla (optional)

  • ½ cup gelatin

  1. - Make a tea out of the elderberries: Bring water to a boil, then add elderberries and simmer for 5 minutes, or until dark in color.

  2. - Drain, reserving the liquid. You should have about 2 cups.

  3. - Add in honey and vanilla and allow to cool.

  4. - Stir in gelatin (it’s easier to stir into room temp liquid) until all clumps are out and mixture is uniform.

  5. - Heat in a saucepan over medium-low until gelatin is all dissolved.

  6. - Pour into a glass container to set.

  7. - Allow to set in the fridge.

  8. - Cut into approx 1/2 inch by 1 inch cubes, or as desired.

  9. - Take one or more daily, as desired.

  10. - Store in the fridge.

From Health, Home, & Happiness


Elderberry Tincture

As a proven anti-viral, Elderberries have long been valued for their ability to ward off colds and flus. Taken daily, this immune-booster will bolster your health through these harsh midwestern winters! This tincture is very easy to make and uses minimal ingredients. For an extra immune boost, experiment with additions of nettle, echinacea, or any of your favorite herbs.

Pack elderberries and herbs, if using, into a mason jar, filling to 3/4 full. Pour 100 proof vodka or other spirit (it must be a high proof for proper extraction) over the berries, being sure to cover completely to prevent mold. Place a lid on the jar, seal, and let sit for at least 6 weeks, shaking occasionally. Add additional alcohol if the level drops. Strain, bottle, and store in a cool, dark place. The mixture will keep for several years.


Aronia Soap Recipe 
(makes about 12 bars)

  • 9.9 oz. tallow (I use deer, but beef works as well)

  • 1.4 oz. castor oil

  • 7.6 oz. coconut oil

  • 8.5 oz. olive oil

  • 0.9 oz. argan oil

  • 4.2 oz. lye

  • 9.3 oz. water

  • 1 oz. essential oil (for scent)

  • ½ cup fresh aronia, pureed

Melt fats in a medium kettle and melt over low heat until all fats have combined. Let cool. Meanwhile, place water in a heat-safe bowl and slowly add lye. When both the lye mixture and oil mixture have cooled to below 130° and are within 10° of each other, pour lye mixture into fats. Blend with an immersion blender until trace is reached. Mix in aronia 1 tsp. at a time, until desired color is reached. Add essential oil and pour into mold. Let sit for 24-48 hours, then cut. Let cure for 2-4 weeks before using.


Be sure to contact us with your favorite blue fruit dishes - we're always searching for new and exciting recipes to add to our website!