Team member Bri shares this recipe, handed down from her Swedish great-grandmother. “I don’t know if originally it was a holiday recipe,” she says, “but it became known as a Christmastime dish in our family because my great-grandmother used to make it for the Christmas Eve smorgasbord party she hosted each year.” With a combination of dried fruits and cinnamon, this stewed fruit dish is traditionally served cold as a dessert “soup,” but Bri says her family also enjoys it as a topping for yogurt or ice cream.
- Combine the dried fruits, tapioca and 6 cups of water in a heavy-bottomed pot and let soak overnight.
- Add the apple and cinnamon stick to the soaked fruit and place over high heat. Bring to a boil, then reduce heat and simmer, covered, until the tapioca is clear and the fruit is very tender (about 20-30 minutes).
- Heat the frozen berries with the remaining 1/2 cup of water until the berries are soft.
- Press the berries and their liquid through a sieve, mashing with a spoon to extract as much juice and pulp as you can. Discard any pulp and seeds left in the sieve, reserving the juice you’ve strained.
- Remove the stewed fruit mixture from the heat. Stir in the sugar, raspberry juice, and lemon juice.
- Chill before serving.