I have a recipe for a great sweet side dish my Norwegian Grandma makes frequently called Frukt Suppe (fruit soup). It is perfect for holidays and cold evenings.
dried apricots, apples, peaches, pears, cranberries, cherries, etc
fresh or frozen rhubarb, blackberries, blueberries, huckleberries, etc
lingonberry or tart cherry jam
1/2 pound dark raisins
1/2 pound light raisins
1 pound small pitted prunes
1-2 cinnamon sticks
1 tablespoon whole cloves
6 cups water
sugar to taste
1 seedless orange or tangerines/satsumas, peeled, thinly sliced, then quartered
1/2 cup orange juice or water as needed
splash of lemon juice
splash of apple cider vinegar
4 tablespoons large pearl tapioca
Slowly bring dried fruit, raisins, prunes, cinnamon sticks, cloves, water, and tapioca to a boil, stirring occasionally. Cook gently until tapioca is transparent. Add sugar, orange slices, and other ingredients. Add orange juice or water to thin the soup. Serve warm or
chilled in bowls.
Now for some jumbled up advice:
My family recipe is really loose. We cut or chop up all the fruit into small pieces, except the prunes, because they expand so much while cooking. It really doesn’t matter if you have all the dried or frozen ingredients but you can’t forget cinnamon, prunes, raisins, tapioca, and orange juice. Every time we make this recipe, it tastes a bit different based on what we have on hand. What you want to look for is the full flavor of sweet, tart, sour, spicy, citrusy (yes, that is a word), and savory at the same time, so adjust the ingredients as you cook it to balance everything out. The soup with thicken as the water is absorbed and the tapioca thickens but adding more liquid is fine – it is supposed to be the consistency of stew. It is best to start it in the morning or the night before, as it can take several hours to prepare, even with a crock pot. Before serving, remove the cinnamon stick[s]. This soup is rich in vitamins and iron but high in fiber (we give it to new mothers for the iron and fiber) so serve small portions! Oh yes, it freezes well, too.
Posted to http://www.livejournal.com/community/vegancooking/