18 Flavorful Chokeberry Recipes for Health Enthusiasts

Looking to add a burst of bold flavor and a boost of antioxidants to your meals? Chokeberries—often overlooked but packed with nutrients—are the star of these 18 vibrant recipes. Whether you’re whipping up a cozy breakfast, a refreshing drink, or a show-stopping dessert, these ideas will make healthy eating anything but boring. Dive in and discover how versatile (and delicious!) this superfood can be!

Chokeberry Jam with Cinnamon

This rich, spiced jam is a fantastic way to preserve chokeberries’ bold tartness, with warm cinnamon adding a cozy twist.

Ingredients:

• 4 cups fresh or frozen chokeberries
• 2 cups granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine chokeberries, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until berries soften (about 10 minutes).
2. Mash the berries lightly with a potato masher or fork, leaving some texture. Stir in 2 cups sugar, 1 tsp cinnamon, and 1/4 tsp salt until dissolved.
3. Increase heat to medium-high and boil vigorously for 15–20 minutes, stirring frequently, until the jam thickens (it should coat the back of a spoon and hold a line when you drag a finger through it).
4. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The cinnamon’s warmth balances the chokeberries’ natural astringency, creating a jam that’s equally great on toast or swirled into yogurt.

Tip: For a smoother jam, strain the mixture after simmering (but you’ll lose some of the pretty berry flecks!).

Chokeberry Smoothie Bowl

This vibrant smoothie bowl packs a tangy punch from antioxidant-rich chokeberries, balanced with creamy banana and a touch of honey for the perfect breakfast or snack.

Ingredients:

• 1 cup frozen chokeberries (or fresh, if in season)
• 1 ripe banana, sliced and frozen
• 1/2 cup plain Greek yogurt
• 1/4 cup almond milk (or milk of choice)
• 1 tbsp honey
• 1 tsp chia seeds
• Toppings: 2 tbsp granola, 1 tbsp sliced almonds, fresh berries (optional)

Instructions:

1. In a blender, combine the frozen chokeberries, banana, Greek yogurt, almond milk, and honey. Blend on high until smooth and thick, scraping down the sides as needed (about 1–2 minutes).
2. Pour the mixture into a bowl and sprinkle with chia seeds. Let sit for 2 minutes to slightly thicken.
3. Top with granola, sliced almonds, and fresh berries if desired.

The deep purple hue and tart-sweet flavor of chokeberries make this bowl as eye-catching as it is satisfying—plus, the chia seeds add a fun crunch!

Tip: For a thicker consistency, freeze the blended smoothie for 10 minutes before adding toppings.

Chokeberry and Apple Pie

This rustic Chokeberry and Apple Pie is a tangy-sweet showstopper, with juicy fruit tucked under a flaky, buttery crust—perfect for impressing guests or treating yourself.

• 2 cups fresh or frozen chokeberries
• 2 medium apples (like Honeycrisp or Granny Smith), peeled and thinly sliced
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 package (14 oz) refrigerated pie crusts (or homemade double crust)
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

1. Prep the filling: In a large bowl, toss chokeberries, apples, 1 cup granulated sugar, 1/4 cup cornstarch, 1 tsp cinnamon, 1/4 tsp salt, and 1 tbsp lemon juice until evenly coated. Let sit 15 minutes to release juices.
2. Roll the crust: Fit one pie crust into a 9-inch pie dish. Pour in the filling, mounding it slightly in the center.
3. Top and seal: Lay the second crust over the filling, trim excess, and crimp edges. Cut 4–5 slits in the top. Brush with beaten egg and sprinkle with 1 tbsp turbinado sugar.
4. Bake: Place pie on a baking sheet (to catch drips) and bake at 375°F for 50–55 minutes, until crust is golden and filling bubbles thickly through slits. Cool 2 hours before slicing.

The bold chokeberries add a vibrant tartness that balances the apples’ sweetness, while the cornstarch ensures a glossy, sliceable filling—no soggy bottoms here!

Tip: If using frozen chokeberries, don’t thaw them first; toss directly with the other filling ingredients to prevent excess liquid.

Chokeberry Muffins with Almond Flour

These tender, nutty muffins pack a punch of tart chokeberries, balanced with just the right amount of sweetness—perfect for a cozy breakfast or afternoon snack.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh or frozen chokeberries

Instructions:

1. Preheat oven to 350°F. Line a muffin tin with parchment liners or grease lightly.
2. In a large bowl, whisk together almond flour, coconut flour, baking soda, and 1/4 tsp salt.
3. In another bowl, beat eggs, then mix in 1/2 cup maple syrup, 1/3 cup melted coconut oil, and 1 tsp vanilla extract.
4. Fold wet ingredients into dry until just combined. Gently stir in chokeberries.
5. Divide batter evenly into 10 muffin cups. Bake for 22–25 minutes, until tops spring back when pressed.

The almond flour gives these muffins a delicate crumb, while the juicy chokeberries burst with bright flavor in every bite.

Tip: If using frozen chokeberries, toss them in 1 tbsp almond flour before folding in to prevent sinking.

Chokeberry Salad with Goat Cheese

This vibrant salad balances tart chokeberries with creamy goat cheese and crunchy pecans—a showstopper for your next dinner party or weeknight treat.

Ingredients:

• 4 cups mixed baby greens (spinach, arugula, or spring mix)
• 1/2 cup fresh or frozen chokeberries (thawed if frozen)
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, toss the mixed baby greens with chokeberries, goat cheese, and pecans.
2. In a small jar, whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Drizzle the dressing over the salad and gently toss to coat. Serve immediately.

The contrast of juicy chokeberries against the tangy goat cheese and rich pecans makes every bite exciting—no one will guess it comes together in 10 minutes!

Tip: For extra depth, warm the pecans in a dry skillet for 2–3 minutes before adding them to the salad.

Chokeberry Sauce for Grilled Chicken

This vibrant, tangy-sweet sauce adds a bold pop of flavor to simple grilled chicken—perfect for turning weeknight dinners into something special.

Ingredients:

• 2 cups fresh or frozen chokeberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Pinch of black pepper

Instructions:

1. In a saucepan over medium heat, combine chokeberries, 1/2 cup sugar, 1/4 cup water, and 2 tbsp apple cider vinegar. Bring to a simmer, stirring occasionally.
2. Reduce heat to low and cook for 15 minutes, mashing berries with a wooden spoon until broken down.
3. Stir in 1 tbsp honey, 1/2 tsp cinnamon, 1/4 tsp salt, and a pinch of black pepper. Simmer for 5 more minutes until thickened slightly (it will continue to thicken as it cools).
4. Strain through a fine-mesh sieve if a smoother texture is desired, or leave chunky for rustic appeal.

The sauce’s deep purple hue and balance of tartness and spice make it a showstopper—brush it onto chicken during the last 5 minutes of grilling for caramelized edges.

Tip: Freeze extra sauce in ice cube trays for quick single-serving portions!

Chokeberry and Dark Chocolate Bark

This irresistible bark combines bittersweet dark chocolate with tart chokeberries for a sophisticated treat that’s surprisingly simple to make.

Ingredients:

• 12 oz high-quality dark chocolate (70% cacao), chopped
• 1/2 cup dried chokeberries (or substitute dried cranberries if unavailable)
• 1/4 cup roasted almonds, roughly chopped
• 1/2 tsp flaky sea salt

Instructions:

1. Melt the chocolate: Fill a saucepan with 1 inch of water and bring to a simmer. Place a heatproof bowl on top (ensuring it doesn’t touch the water) and add the dark chocolate. Stir frequently until fully melted, about 5 minutes.
2. Spread and top: Pour the melted chocolate onto a parchment-lined baking sheet. Use an offset spatula to spread it evenly into a 1/4-inch-thick rectangle. Immediately sprinkle the dried chokeberries, chopped almonds, and flaky sea salt evenly over the surface.
3. Set: Let the bark cool at room temperature for 1 hour, then transfer to the refrigerator for 15 minutes to firm up completely.
4. Break and serve: Use your hands to crack the bark into rustic pieces. Store in an airtight container at room temperature for up to 2 weeks.

The contrast between rich chocolate, tangy berries, and crunchy almonds makes this bark feel gourmet—yet it comes together with just 10 minutes of active work.

Tip: For extra flair, drizzle melted white chocolate over the cooled bark before breaking it.

Chokeberry Pancakes with Maple Syrup

These fluffy, tart-sweet pancakes are a delightful twist on the classic, with juicy chokeberries adding a pop of color and flavor in every bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter, plus extra for cooking
• ½ cup fresh or frozen chokeberries
• Pure maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, whisk 1 cup buttermilk, 1 egg, and 2 tbsp melted butter until smooth. Pour into dry ingredients and stir until just combined (small lumps are okay). Gently fold in chokeberries.
3. Heat a nonstick skillet over medium-low and brush with butter. Pour ¼ cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.
4. Serve warm with maple syrup.

The chokeberries’ bright tartness balances the rich maple syrup perfectly, making these pancakes feel extra special without fuss. Tip: For even fluffier pancakes, let the batter rest for 5 minutes before cooking.

Chokeberry Sorbet with Mint

This vibrant sorbet balances the bold tartness of chokeberries with a refreshing hint of mint—perfect for a light, fruity dessert that still packs a punch.

Ingredients:

• 2 cups fresh or frozen chokeberries (also called aronia berries)
• 3/4 cup granulated sugar
• 1 cup water
• 1 tbsp fresh lemon juice
• 1/4 cup fresh mint leaves, tightly packed
• Pinch of salt

Instructions:

1. In a saucepan, combine the chokeberries, 3/4 cup sugar, and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 10 minutes, mashing the berries lightly with a spoon.
2. Remove from heat and stir in 1 tbsp lemon juice, 1/4 cup mint leaves, and a pinch of salt. Let steep for 15 minutes to infuse the mint flavor.
3. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the pulp and mint leaves.
4. Pour the liquid into a shallow dish and freeze for 1 hour. Scrape with a fork to break up ice crystals, then return to the freezer. Repeat every 30 minutes for 3–4 hours, or until fluffy and firm.

The result is a stunningly deep-purple sorbet with a bright, tangy flavor and a subtle herbal freshness—no ice cream maker required!

Tip: For an extra-minty kick, garnish with a few torn mint leaves before serving.

Chokeberry and Pear Compote

This vibrant compote balances tart chokeberries with sweet pears—a spoonful of cozy elegance for pancakes, yogurt, or even roasted meats.

Ingredients:

• 2 cups fresh or frozen chokeberries
• 2 ripe pears, peeled and diced (about 2 cups)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine chokeberries, pears, 1/2 cup sugar, 1/4 cup water, 1 tbsp lemon juice, 1/2 tsp cinnamon, and a pinch of salt. Stir over medium heat until sugar dissolves.
2. Reduce heat to low and simmer for 15–18 minutes, stirring occasionally, until the fruit softens and the liquid thickens slightly (it’ll continue thickening as it cools).
3. Remove from heat and let cool for 10 minutes before serving warm, or chill for a thicker texture.

The deep purple hue and jammy texture make this compote a showstopper—try it swirled into oatmeal for a breakfast upgrade.

Tip: For a smoother consistency, mash lightly with a fork after cooking, or blend half the mixture and stir it back in.

Chokeberry Granola Bars

These chewy, tart-sweet granola bars are packed with earthy chokeberries (aka aronia berries) and just the right crunch—perfect for a quick breakfast or an on-the-go snack.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup dried chokeberries (aronia berries)
• 1/3 cup honey
• 1/4 cup creamy almond butter
• 1/4 cup chopped almonds
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides.
2. In a large bowl, mix the rolled oats, dried chokeberries, chopped almonds, and chia seeds.
3. In a small saucepan over low heat, warm the honey, almond butter, vanilla extract, and salt, stirring until smooth (about 2 minutes). Pour over the oat mixture and stir until fully coated.
4. Press the mixture firmly into the prepared pan. Bake for 18–20 minutes until the edges are golden. Let cool completely in the pan before lifting out and cutting into bars.

The tangy pop of chokeberries balances the nutty sweetness, while the chia seeds add a subtle crunch without overpowering. These bars hold their shape beautifully—no crumbly mess here!

Tip: For extra-sticky bars, refrigerate for 30 minutes before slicing.

Chokeberry Infused Vodka

This vibrant, slightly tart infused vodka is a showstopper for cocktails—or sip it straight over ice for a bold, fruity kick.

Ingredients:

• 2 cups fresh or frozen chokeberries (also called aronia berries)
• 3 cups high-quality vodka (80–100 proof)
• 1/4 cup granulated sugar
• 1 (3-inch) strip lemon zest

Instructions:

1. Prepare the berries: Rinse chokeberries and pat dry. Lightly crush them with a muddler or the back of a spoon to release juices (skip if using frozen).
2. Combine ingredients: In a large glass jar, combine chokeberries, 3 cups vodka, 1/4 cup sugar, and lemon zest. Seal tightly and shake gently to dissolve sugar.
3. Infuse: Store in a cool, dark place for 5–7 days, shaking once daily. Taste after day 5—the vodka should be deep ruby-red with a balanced sweet-tart flavor.
4. Strain: Pour through a fine-mesh sieve lined with cheesecloth into a clean bottle. Discard solids.

The magic here? Chokeberries’ natural tannins give the vodka a sophisticated, almost wine-like depth—perfect for elevating your next martini or spritz.

Tip: For a smoother finish, let the strained vodka rest 1–2 days before serving.

Chokeberry and Spinach Quiche

This vibrant quiche balances earthy spinach with tart chokeberries for a brunch showstopper that’s as pretty as it is flavorful.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup fresh spinach, chopped
• 1/2 cup chokeberries (fresh or frozen, thawed)
• 1/2 cup shredded Gruyère cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, prick the bottom with a fork, and blind bake for 10 minutes. Let cool slightly.
2. In a bowl, whisk together the eggs, heavy cream, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg until smooth.
3. Heat 1 tbsp olive oil in a skillet over medium. Add the spinach and sauté just until wilted, about 2 minutes. Scatter spinach, chokeberries, and Gruyère evenly over the crust.
4. Pour the egg mixture over the fillings. Bake for 30–35 minutes until the center is set and the top is lightly golden.

The juicy pop of chokeberries against creamy Gruyère makes every bite exciting—plus, that ruby hue peeking through the custard is a total win.

Tip: For extra flair, sprinkle a few whole chokeberries on top before baking.

Chokeberry Glazed Salmon

This sweet-tart chokeberry glaze transforms simple salmon into a showstopper—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1 cup chokeberry jam (or blackberry jam for a sweeter twist)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small saucepan, combine 1 cup chokeberry jam, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp ginger, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Simmer over medium-low heat for 5 minutes, stirring often, until slightly thickened.
3. Brush salmon fillets with 1 tbsp olive oil and place skin-side down on the baking sheet. Spoon half the glaze evenly over the salmon.
4. Bake for 12–15 minutes, until salmon flakes easily with a fork. Brush with remaining glaze and broil for 1–2 minutes for a caramelized finish.

The glaze’s bold berry tang balances the salmon’s richness, while a quick broil gives it a glossy, lacquered look—no fancy techniques required!

Tip: For extra depth, stir 1/2 tsp smoked paprika into the glaze before simmering.

Chokeberry and Yogurt Parfait

This vibrant parfait layers tart chokeberries with creamy yogurt and crunchy granola for a breakfast (or dessert!) that’s as pretty as it is satisfying.

Ingredients:

• 1 cup Greek yogurt (plain or vanilla)
• 1/2 cup fresh or frozen chokeberries (thawed if frozen)
• 1 tbsp honey (plus extra for drizzling)
• 1/2 tsp vanilla extract
• 1/3 cup granola
• Fresh mint leaves (optional, for garnish)

Instructions:

1. In a small bowl, mix the Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract until smooth.
2. In another bowl, lightly mash the chokeberries with a fork to release their juices (leave some whole for texture).
3. Layer the parfait: Start with 1/4 cup yogurt mixture in a glass, followed by half the mashed chokeberries and a sprinkle of granola. Repeat the layers once more.
4. Top with a final drizzle of honey and a few fresh mint leaves, if using.

The contrast of tangy berries, sweet honey, and crunchy granola makes every spoonful exciting—plus, it comes together in minutes!

Tip: For a thicker texture, strain the yogurt in a cheesecloth overnight before assembling.

Chokeberry and Oatmeal Cookies

These hearty cookies pack a tart-sweet punch from chokeberries (aka aronia berries), balanced by cozy oats and a hint of cinnamon—perfect with your afternoon coffee or as a lunchbox treat.

Ingredients:

• 1 cup all-purpose flour
• 1 ½ cups old-fashioned rolled oats
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup dried chokeberries (aronia berries)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 ½ cups rolled oats, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a bowl.
3. In a separate bowl, beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until fluffy. Mix in 1 egg and 1 tsp vanilla extract.
4. Gradually stir the dry ingredients into the wet mixture until just combined. Fold in ¾ cup dried chokeberries.
5. Drop 1-tbsp scoops of dough onto baking sheets, spacing 2″ apart. Flatten slightly with damp fingers.
6. Bake for 12–14 minutes until edges are golden but centers are still soft. Cool on sheets for 5 minutes before transferring.

The chewy oats and pop of tangy chokeberries make these cookies anything but ordinary—they’re just sweet enough without tipping into cloying territory.

Tip: If using frozen chokeberries, pat them dry thoroughly before folding into the dough to prevent sogginess.

Chokeberry BBQ Sauce for Ribs

This bold, tangy chokeberry BBQ sauce adds a unique fruity depth to ribs—perfect for impressing at your next cookout.

Ingredients:

• 2 cups fresh or frozen chokeberries (also called aronia berries)
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup packed brown sugar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt

Instructions:

1. In a saucepan, combine chokeberries, apple cider vinegar (1/2 cup), and brown sugar (1/3 cup). Simmer over medium heat for 10 minutes, mashing berries lightly with a spoon until softened.
2. Stir in ketchup (1 cup), molasses (2 tbsp), Worcestershire sauce (1 tbsp), smoked paprika (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), cayenne (1/4 tsp, if using), and salt (1/2 tsp). Reduce heat to low and simmer for 20 minutes, stirring occasionally, until thickened like a loose jam.
3. Remove from heat and blend with an immersion blender (or carefully transfer to a countertop blender) until smooth. Let cool slightly before brushing onto ribs during the last 15 minutes of grilling.

The chokeberries’ natural tartness balances the smoky-sweet glaze, creating a sauce that clings beautifully to meat without overpowering it.

Tip: Freeze extra sauce in ice cube trays for quick single-use portions—it’s fantastic on grilled chicken or roasted veggies too!

Chokeberry and Ginger Tea

This warming, antioxidant-rich tea is the perfect balance of tart chokeberries and spicy fresh ginger—ideal for sipping on chilly mornings or as a soothing evening drink.

Ingredients:

• 1 cup fresh or frozen chokeberries (also called aronia berries)
• 1 (2-inch) piece fresh ginger, thinly sliced
• 4 cups water
• 2 tbsp honey (or to taste)
• 1 cinnamon stick (optional)

Instructions:

1. In a medium saucepan, combine the chokeberries, sliced ginger, water, and cinnamon stick (if using). Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, allowing the berries to soften and the flavors to meld.
3. Remove from heat and stir in 2 tbsp honey until dissolved. Taste and adjust sweetness if needed.
4. Strain the tea through a fine-mesh sieve into mugs, pressing gently on the solids to extract all the liquid.

The bold, fruity tang of chokeberries shines alongside ginger’s peppery kick, making this tea as invigorating as it is comforting. For an extra cozy touch, try adding a splash of apple cider before serving.

Tip: Freeze leftover chokeberries in ice cube trays to add a burst of flavor to smoothies or sparkling water!

Conclusion

With these 18 flavorful chokeberry recipes, you’re all set to enjoy a delicious and healthy culinary adventure! Whether you’re sipping on a smoothie or baking a cozy dessert, these dishes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy cooking!