These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Swedish Berry Cream

From Athens Locally Grown

<p>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 &#8220;kram&#8221; &#8212; this was just something everyone knows how to make! However, I watched my grandmother carefully and figured it out. Here&#8217;s how it&#8217;s done. It can be made with any type of fresh berries: strawberries, raspberries, blackberries, or blueberries. They are all delicious!</p>
Source: My grandmother, Esther Erickson (Entered by Janice Matthews)
Serves: 8


Ingredients
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!