We have a Christmas tradition that I feel is pretty unique to our family. In fact, I have yet to meet another family that makes Scandinavian Fruit Soup every year for Christmas Eve dinner. I’ve always enjoyed sharing this tradition because it piques the listener’s interest and conjures up a silly face of sorts. Fruit soup?! It may sound a little different but don’t let that stop you from trying it. Its warm, spicy sweetness makes for a delightful holiday treat.
Scandinavian Fruit Soup
Growing up, my mom did a lot more canning than she does now. But back in the day it was common for us to have jars of canned plums, cherries, and peaches. All hand-picked from our backyard. Christmas Eve, she would fill a big pot on the stove with the canned fruit. And let it simmer in the cinnamon-y juice ‘til our house smelled like a festive, fruity potpourri.
You can use different variations of fruit. It doesn’t matter if it has been canned, frozen, or is fresh. The juicier the better. If you use frozen or fresh you can supplement a little dark juice like 100% pomegranate, berry, or cranberry blends. Here is my mom’s recipe:
[recipe title=”Scandinavian Fruit Soup” servings=”6″ difficulty=”easy” time=”20 minutes”]
- 1 large can of purple pitted plums
- a medium can of black cherries
- 1 can any size of fruit cocktail
- 1 medium can of peach slices
- ¼ cup of Minute Tapioca
- 1 tsp of Cinnamon[/recipe-ingredients]
- Mix all the juices together in a large kettle. Mix in Tapioca and cinnamon.
- Bring to a boil then add fruit and simmer until thickened.
- Eat while it’s warm. (Although chilled is pretty good, too.)[/recipe-directions]
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