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Swedish Fruit Soup

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.


  • 16 dried apricots
  • 16 dried plums
  • 1 cup golden raisins
  • 5 tablespoons tapioca
  • 6 1/2 cups water, divided
  • 1 cinnamon stick
  • 1 cup peeled, diced apple
  • 1/4 cup sugar
  • 2 cups frozen raspberries
  • 1 squeeze of fresh lemon juice


  1. Combine the dried fruits, tapioca and 6 cups of water in a heavy-bottomed pot and let soak overnight.
  2. 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).
  3. Heat the frozen berries with the remaining 1/2 cup of water until the berries are soft.
  4. 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.
  5. Remove the stewed fruit mixture from the heat. Stir in the sugar, raspberry juice, and lemon juice.
  6. Chill before serving.