Scandinavian Fruit Recipes

MAKING 1) In a slow cooker, combine together the apples, apricots, prunes, tapioca, cherries and grape juice. Add enough water to cover the contents. 2) Cook over low heat for a minimum of 8 hours. 3) Stir in the remainder of the ingredients right before... - 41.5201

MAKING 1) In a large pan, combine the frozen-juice concentrate and water, mix thoroughly. 2) Add the whole cloves and almonds, allow to sit for 10 minutes. 3) Strain the mixture, return to the pan and reheat. 4) Pour the mixture into mugs and spoon a few... - 34.7268

Combine fruits, raisins, currants and water. Cover, bring to boil, lower heat and simmer until tender. Add remaining ingredients and simmer 10 minutes. Cool, chill and serve with hard French rolls and unsalted butter. - 34.7178

Toss salad ingredients in a large bowl. In a small bowl, combine dressing ingredients and mix well. Gently stir dressing into salad. Serve chilled or at room temperature. Use within 2 days. - 33.2355

Measure all ingredients except cherries into large saucepan. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer until fruit is tender, 30 to 40 minutes. Stir in cherries (with syrup) and heat. - 29.1848

Soak raisins, apricots, and prunes in water overnight; pour into heavy-bottomed cooking pan. Add remaining ingredients and simmer, covered, 1 1/2 hours or until well-flavored. Chill and serve cold. Can be made several days in advance and kept refrigerated... - 34.3451

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2... - 45.459

MAKING 1. In a large heavy bottomed saucepan, add fruits, sugar and cinnamon and pour over the water, half the beer and the orange juice. 2. Place pan over a medium flame and bring to a boil, stirring until the sugar dissolves. 3. Reduce the flame and... - 47.8868

GETTING READY 1) At the center of roast make pockets by piercing with a long, sharp knife. Let there be strings on the roast. 2) Alternately remove strings and with a strong knife, cut pocket in pork making a deep slit down length of loin. MAKING 3) In a... - 43.1945