Best Scandanavian Berry Syrup Recipes

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SWEDISH LINGONBERRY SAUCE



Swedish Lingonberry Sauce image

From Better Homes and Gardens' "Meals with a Foreign Flair". This Swedish sauce can be served with meat or over Swedish pancakes. Posted for ZWT 3.

Provided by lucid501

Categories     Sauces

Time 20m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 3

4 cups lingonberries
1/2 cup water
1 cup sugar

Steps:

  • Drain berries, wash and pick out any leaves.
  • Place berries in saucepan; add water and heat to boiling.
  • Add sugar; stir to dissolve. Simmer 10 minutes.
  • Remove from heat.
  • Place saucepan in cold water; stir sauce for 1-2 minutes.
  • Serve warm if using for pancakes, chill if serving with meat.

Nutrition Facts : Calories 64.5, Sodium 0.2, Carbohydrate 16.7, Sugar 16.6

BERRY SAFT



Berry Saft image

A Scandinavian recipe for a delicious berry drink, translated for me by a friend. Good for any kind of berry. When ready to drink, add small amount of saft to a glass of water, to taste. Add more sugar as needed; stir well.

Provided by Heather Green

Categories     Scandinavian Recipes

Time 1h

Yield 50

Number Of Ingredients 3

2 quarts fresh blackberries
1 ¼ cups water, or more as needed
1 pound white sugar, or as needed

Steps:

  • Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from heat and mash berries using a potato masher.n
  • Line a sieve with cheese cloth; place over a large pot. Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes. Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.n
  • Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes. Skim off any residue accumulated on top.n
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in refrigerator.n

Nutrition Facts : Calories 45 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 10.1 g

LINGONSAFT - SCANDINAVIAN LINGONBERRY JUICE



Lingonsaft - Scandinavian Lingonberry Juice image

From Kari Diehl of about.com for the ZWT6. You can use fresh or frozen berries - 1 lb is equal to three cups. I would also like to try this with cranberries.

Provided by Random Rachel

Categories     Beverages

Time 30m

Yield 5 cups

Number Of Ingredients 3

1 lb lingonberry
5 cups water
1 cup sugar

Steps:

  • Wash or defrost berries. Place berries in saucepan with water. Bring to a low boil over medium-high heat; simmer until berries begin to pop (about 15 minutes).
  • Remove saucepan from burner and drain berries in a cheese cloth-lined sieve or juice bag over a large, glass bowl. Crush the cooked berries with a potato masher to release the additional juice.
  • If using juice as a beverage, sweeten to taste with up to 1 cup sugar; return to saucepan and heat for 2-3 minutes until sugar is dissolved. Remove from burner, cool, and refrigerate (Note: juice can also be canned or frozen for future use).

Nutrition Facts : Calories 154.8, Sodium 4.7, Carbohydrate 40, Sugar 40

SCANDANAVIAN BERRY SYRUP



Scandanavian Berry Syrup image

I always pick up lingonberries at Ikea! Loved the idea of some cocktails made with Lingonberry syrup! You can buy the syrup at Ikea, but if you don't have any, you can make your own! Substitute any tart berry jam, or even just jarred lingonberries and add sugar to taste.

Provided by Stacy Goodall

Categories     Fruit Sauces

Time 15m

Number Of Ingredients 3

1/2 c water
1/2 c sugar
1/2 c lingonberry, cranberry or blackberry jam

Steps:

  • 1. On the stove over medium heat, bring to a boil ½ cup water and ½ cup granulated sugar. Lower heat and stir in ½ cup jam. Stir for two minutes. Adjust to taste.
  • 2. Remove from heat. Allow to cool completely. Strain out any chunks through a sieve before using.
  • 3. Store in a jar or other airtight container for up to 1 month

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