Norwegian Sweet Soup

Some cooks augment this Christmas soup with Mandarin orange slices. Serve warm soup as is or with a scoop of vanilla ice cream.


  • 6 cups water
  • ½ cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 cinnamon stick
  • 1 cup halved dried apricots
  • ½ cup diced dried apples
  • ½ cup diced dried pears
  • 1 cup dry-packed prunes
  • 1 cup golden raisins
  • 1 cup fresh or frozen pitted cherries
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla
  1. In a large saucepan, combine water, sugar, and tapioca. Bring to a boil, stirring constantly.

  2. Add cinnamon stick, apricots, apples, pears, prunes, and raisins. Reduce heat to medium; cover and simmer 20 minutes, or until fruit is plump and tender.

  3. Stir in cherries, lemon zest, and vanilla. Continue to simmer for 5 minutes; remove from heat. Remove cinnamon stick; serve warm.

Dried Harvest

Fresh fruit can be dried under a hot sun, in an oven, or in a food dehydrator. Regardless of the method, the result is a concentration of sugars and flavors that makes the best dried fruit an intense pleasure. Dried fruit can be used as is in recipes or it can be partially rehydrated by soaking or boiling in liquids. However, once dried, the texture of the fruit is permanently altered; it can never replace fresh fruit in dishes.

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