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Rodgrod Med Flod

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“This recipe is from an old “Cooking for Today Magazine”, published by Good Housekeeping in 1973. The recipe features in a section of Scandinavian recipes. I have no idea what Rodgrod Med Flod means, but at a guess its to do with the red berries in used in the recipe. Personally I’m not to sure about the potato flour ingredient: I’m sure it’s fine, but….. Would another kind of flour do instead? I expect you've worked out by now that I’ve not made this; I’m posting it for Zaar World Tour 2005. I'm afraid the 'Time to Make' is guesswork.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 14 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
  • 2 12 cups water
  • 8 ounces sugar (caster or superfine)
  • vanilla essence, to taste
  • 2 ounces potato flour
  • 4 tablespoons sweet white wine
  • whipped cream
  • slivered almonds, to serve

Directions

  1. Wash and pick over the fruit, then crush the fruit with a fork.
  2. Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
  3. Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
  4. Measure the liquid and, if necessary, make up to 3 cups with water.
  5. Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
  6. Decorate with whipped cream and almonds.

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