Ingredients: |
Ingredients: 1 large cinnamon stick
2 x 1.5 lb bags of frozen triple berry blend (blueberry, blackberry, raspberry)
Optional additions: 1 bag fresh or frozen cranberries (NOT canned)
2-3 cups Concord grapes, if available (Concord only)
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Directions: |
Directions:Cover the bottom of a large saucepan/soup pot with water (just cover; try to get away with as little water as possible). Add the cinnamon stick and all the fruit. Bring to a gentle boil and simmer for about 30 minutes will fruit is defrosted and softened (cranberries popped). Stir frequently to prevent fruit from "catching" on the bottom of the pot. Remove from heat.
Pass the fruit through a French Mill or sturdy sieve to get the juice and pureed pulp without the seeds.* Add just enough sugar to sweeten to your taste. You may thicken the mixture with about two (2) Tbsp cornstarch dissolved in a little water or fruit juice. Pour the cornstarch mix into the fruit juice and bring to a boil, boiling gently till soup is thickened and clear. Stir constantly (thickening is optional). Recipe may be halved.
Serve a 1/2 cupful in a bowl, warm, room temperature or cold with ice cream (some like a blob of sour cream). "Real" Swedes like to break up a biscotti slice and sprinkle over the soup before eating.
Soup may be refrigerated for up to a week.
*Don't try to puree in a food processor or blender. The seeds and any fruit skins (grapes) muddy the mixture. Try to find a food mill or press through a sturdy sieve. |
Personal
Notes: |
Personal
Notes: My Swedish grandmother, Ada Samuelsson Green, served this favorite from her home country. She grew Concord grapes in her Pennsylvania backyard and sent my father, Dave, and his brother, Ralph, into the Allegheny Mountains surrounding their hometown, Renovo, to pick wild huckleberries. We loved their stories of the rattlesnakes and bears they (supposedly) encountered on these trips. My mother carried on the tradition of Kram (pro.Krem) when she married into the Greene family.
I serve this dessert all year round, but we like it specially on Christmas Eve when Swedish people celebrate Christmas.
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This recipe for My Swedish Fruit Soup is from