Fruktsoppa (Fruit Soup)

This stewed fruit soup is traditionally served hot for the Christmas julbord, and is also good for a fruity, if sweet, breakfast treat. We make this frequently at Soup Nights at our house.

FRUKTSOPPA (FRUIT SOUP)
1 package mixed dried fruit
Water to cover
1 cinnamon stick
Orange or lemon zest (not traditional, but nice)
Grenadine syrup or fruit juice
Raisins or dried cranberries

In a saucepan, combine mixed dried fruit and water; bring to a boil, then drop to a simmer. Add cinnamon stick and allow to simmer for several hours, adding water as necessary, until fruits become a soft puree. Add a bit of grenadine syrup, or if you find grenadine too cloying, a little fruit juice such as orange, apple or pomegranate (anything that goes well with the mixed fruit you've chosen). Near the end of cooking time, add some raisins or dried cranberries and cook until they just rehydrate. Also remove the cinnamon stick and, if desired, add a little orange or lemon zest to brighten the flavor.

Serve hot or cold, with vanilla ice cream or whipped cream.

I've also made a summer fruktsoppa variant, only instead of mixed fruit I use the same amount of mixed dried berries and dried white peaches, and toss in a pint of fresh blueberries just at the last instead of the raisins. Oh, and cherry juice because YOM.

Contributor: Karl Eriksson, with tweaks by Soozcat