Mor-Mor Wallberg's Fruktsoppa (Swedish Fruit Soup)
|3/4 c||dried apricots, pitted|
|3/4 c||dried prunes, pitted|
|1/2 c||golden raisins or white raisins|
|1 c||fruit juice (mixed fruit/white grape-peach/your preference)(i prefer to make strawberry or raspberry gelatin using half the water called for (unrefrigerated) into a juice and omit the sugar.)|
|2 stick||cinnamon - broken in half|
|1/2||lemon, halved and sliced thin|
|1/4 c||quick cooking tapioca|
|3/4 c||orange - peeled, diced or 1 small can mandarin oranges|
|1||apple - peeled, cored, and sliced or diced|
|optional: to spice this up, you can add a pinch of powdered nutmeg or cloves|
I'm of mixed European heritages. My two grandmothers were Swedish and Italian/French so my cooking influences are varied and eclectic.
This recipe is something that my Swedish grandmother, and later my mother, made during holidays among other very traditional dishes such as Limpa (Sweet Rye Bread) so now it's become a comfort food and something completely special to me.
I hope you enjoy it.
This can be served anytime of day as a dessert, appetizer, fruit salad, etc.
It's very common at Swedish weddings as a tart filling.
If this does not happen (I've had this happen at different altitudes, etc.), mix tapioca starch with a little cold water and add to the mixture, a little at a time, until the consistency is right.
Add a little water or juice if the mixture is too thick.