Recipe: How to make a delicious Swedish spiced berry compote

Looking for a way to preserve all of those berries that seem to be everywhere in Sweden during the summer? Try food writer John Duxbury's recipe for delicious Swedish spiced berry compote.

Recipe: How to make a delicious Swedish spiced berry compote
This spiced berry compote is a great way to make berries last longer. Photo: John Duxbury/Swedish Food

This is delicious and interesting compote for grown-ups, but is not suitable for small children because of the spices left in the jam. It is excellent on scones, in porridge or on toast. The exact quantities don't really matter, so long as you use a total of 1 kg (2¼ lb) of fruit.


500 g(1¼ lb)strawberries, preferably smallish berries

300 g(½ lb)raspberries

100 g(¼ lb)blueberries

100 g(¼ lb)blackberries

2-3 star anise

8 juniper berries

1 lemon, juice finely grated zest

1 kg(5 cups)jam sugar

1 tsp butter, if required


1. Hull the strawberries, leaving them whole using a drinking straw as shown in the tips above.

2. Mix all the ingredients in a large pan. Stir thoroughly and leave to macerate for a couple of hours or overnight, until the juices have dissolved most of the sugar.

3. Heat gently, stirring frequently, until the sugar is all dissolved.

4. Increase the heat bringing the mixture to a steady boil.

5. Boil rapidly for six minutes or until a setting point is reached, stirring only occasionally to prevent burning.

6. Turn off the heat, leave the compote to cool for five minutes and then skim off the scum with a slotted spoon. If some scum persists stir in a little butter, which should help disperse the remaining scum.

7. Wait another 10 minutes or so, stir, ladle the jam into sterilised jars and cover. Use within 12 months.

If you want to test for a setting point, place three saucers in a freezer before you start heating. When you think you have reached a setting point, turn off the heat and place a teaspoon of the jam on one of the saucers. Wait one minute and then press the surface with your finger. For a firm set, when the setting point is reached the surface should wrinkle. If it doesn't, boil the compote for another minute and repeat the test again, always remembering to turn off the heat whilst testing.

Sterilising jars

Put the clean jars and their lids into a preheated oven at 140ºC (275ºF, gas 1, fan 130ºC) for 10 minutes to sterilise them.

Recipe published courtesy of John Duxbury, founder and editor of Swedish Food.

For members


The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.