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Swedish Berry Cream

When I visited my relatives in Sweden during the summer of 1961, I was delighted when they served this dessert. When I asked for the recipe, everyone laughed. They told me no one needs a recipe for “kram” — this was just something everyone knows how to make! However, I watched my grandmother carefully and figured it out. Here’s how it’s done. It can be made with any type of fresh berries: strawberries, raspberries, blackberries, or blueberries. They are all delicious!

Source: My grandmother, Esther Erickson (Entered by Janice Matthews)
Serves: 8

3 cups fresh berries, washed, drained
3 T. potato starch or cornstarch
1/2 cup sugar
1 tsp. cinnamon or lemon juice (optional)
1 cup milk or whipped cream (optional)

Step by Step Instructions
  1. Place the berries in 2 cups of water and cook until soft, about 5 minutes. Stir in the sugar. (You can add a bit of cinnamon or lemon juice, too, if you wish.)
  2. In a cup or small bowl, mix the potato starch or cornstarch with 2 T. cold water until it is smooth. Slowly add a little of the hot berry cooking liquid, and mix together. Then stir all of this into the berry mixture.
  3. Cook, stirring constantly, until thick. Then reduce the heat to a low simmer for 10 minutes.
  4. Pour the berry cream into a serving dish. Sprinkle with 1 T. sugar. Let cool. Serve with cream or whipped cream. NOTE: By reducing the cornstarch to 2 T., this makes a sauce that is great over bread pudding, pancakes, or ice cream. Enjoy!


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