Swedish Fruit Compote Recipe - Cooking Index
Swedish Fruit Compote Recipe - Cooking Index
| 1 | Blueberries | |
| 1 | Blackberries | |
| 1 | Strawberries | |
| 1 | Raspberries - (about | |
| 1/2 cup | 118ml | Frozen apple-juice concentrate |
| 1 cup | 237ml | Water |
| 1/4 cup | 82g / 2.9oz | Maple syrup |
| 1 tablespoon | 15ml | Potato or cornstarch |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| Mint leaves - (for garnish) |
Clean all berries separately. Pick over and discard inferior berries. Hull strawberries, cutting the larger ones in half. Set all berries aside in separate bowls.
Combine apple-juice concentrate, water and maple syrup in a medium saucepan. Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture. Then add starch back to pan. Add blueberries and cinn and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent.
Carefully stir in blackberries and strawberries and remove from heat.
Refrigerate and let cool completely. Gently stir in raspberries.
Serve in goblets or large wine glasses and garnish each portion with a sp of mint.
Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet
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