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Swedish recipes for the Pacific Northwest.



Pure juice from berries, fruit, or rhubarb boiled with water and sugar and then mixed with water at the time of serving becomes Swedish saft. Swedish children often enjoy saft at Birthday parties and other special occasions.

Make your own beverages so you know what is in it, including how much cane sugar. Real berries and fruits, no chemicals that mimic berry or fruit flavors.

Berry Conversions

500 grams = 17.64 oz. = 1.1023 lbs.

500 grams of berries for boiling saft correspond roughly to the following:

BerriesVolume Berries mlVolume Berries cups
Blueberries875 ml3¾ cups
Raspberries1000 ml4¼ cups
Strawberries1000 ml4¼ cups
Cherries875 ml3¾ cups
Red Currant1000 ml4¼ cups
Black Currant875 ml3¾ cups
Raspberry Saft

Saft Sauce

It is easy and fast to make sauces for desserts based on saft and saft recipes.

Ingredients - Saft Sauce

  • 500 ml ready made saft
  • 1 tbsp. potato starch flour
  • granulated sugar

Directions - Saft Sauce

  1. Add potato starch flour to ready made cold saft.
  2. Bring to a boil and let it simmer while whisking until it thickens.
  3. Remove from heat.
  4. Sprinkle sugar on top to prevent skin forming on top as it cools.
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HideRaspberry Saft


0.5 liter concentrated or about 1.5 liter ready to drink.

  • 150 ml water
  • 500 grams raspberries
  • 300 ml granulated sugar (for half-liter of juice pressed from the berries)
  • 1 tsp. lemon juice

Raspberry Saft Raspberry Saft Raspberry Saft Raspberry Saft Raspberry Saft Raspberry Saft Raspberry Saft Raspberry Saft Raspberry Saft
Raspberry Saft


  1. Boil the water
  2. Add berries to water.
  3. Return to a boil and cover with a lid. Let it boil about 10 minutes.
  4. Mash the berries.
  5. Strain and measure the juice.
  6. Return the juice to the pot.
  7. Add sugar and lemon depending on amount of juice.
  8. Boil for a minute or two until the sugar melts.
  9. Skim excessive foam and pour into a bottle.
  10. Before serving mix 2 parts cold water with 1 part of juice or to taste.

Serve the saft in pitcher or glasses.


Make more and freeze some of it.

HideBlueberry Soup

The small wild blueberries give a more authentic sweet tangy flavored soup. Regardless if you use wild or cultivated blueberries if you use frozen berries make sure they are without sugar.


2-4 portions

  • 500 ml fresh or frozen blueberries
  • 50 ml granulated sugar (= 3 tbsp. + 1 tsp.)
  • 500 ml water
  • 1-2 tbsp. potato starch flour

Blueberry Soup Blueberry Soup Blueberry Soup Blueberry Soup Blueberry Soup Blueberry Soup Blueberry Soup
Blueberry Soup

Serve the blueberry soap warm in the winter. Swedes keep warm blueberry soup in a thermos during Nordic skiing and other outdoor winter activities. In the summer many prefer the blueberry soup cold.


  1. If you use fresh berries, clean and rinse them. If you use frozen berry, just let them thaw.
  2. Dissolve the potato starch flour with little water.
  3. Mix water and sugar in a pot and let it boil until the sugar is diluted.
  4. Add the blueberries and let them boil for three minutes.
  5. Add little by little of the starch while stirring until it has thickened. Not too thick if you plan on serving it cold.
  6. Serve warm or cold in soup bowl and eat with spoon or, serve it in a glass and drink it. Take blueberry soup in thermos at outdoor activities or picnics.
  7. Store in refrigerator.


  • Make the soup little more festive and serve it cold as dessert topped with whipped cream.
  • Make the soup into a sauce for a dessert by adding little more potato flour mix.
  • Americanize and serve it as blueberry syrup to American pancakes.

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HideOrange Saft


Makes about 126-137 fl.oz saft viz. 42-46 fl.oz. (1250-1350ml) concentrated saft to mix with two parts cold water before serving.

  • 1000 grams oranges (about 2.2 lbs.)
  • 900 ml granulated sugar (3.8 cups)
  • 500 ml water
  • 3-4 tsp. citric acid (15-20 grams)

Orange Saft Orange Saft Orange Saft Orange Saft Orange Saft Orange Saft Orange Saft Orange Saft Orange Saft Orange Saft
Orange Saft


  1. Brush and rinse oranges thoroughly. Dry with a towel.
  2. Grate peel off oranges into a bowl.
  3. Boil water and pour over orange peels.
  4. Add citric acid.
  5. Add sugar.
  6. Stir now and then while letting everything cool.
  7. Press oranges.
  8. Add pressed orange juice and mix.
  9. Strain mixture.
  10. Fill up in sanitized bottles.
  11. Cap the bottles.
  12. Keep bottles of orange saft in a cool and dark place.
  13. Mix with two parts cold water, or to taste, before serving. Serve in glasses or a glass pitcher.
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