Cooking advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?












Rodgrod Med Flode (Norwegian Fruit Jelly with Cream) Recipe
Rodgrod Med Flode (Norwegian Fruit Jelly with Cream) Category Jelly Recipes 
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Ingredients And Procedures

1 pt Red currants

1 pt Raspberries

2 c Water

1/2 c Sugar

1 tb Cornstarch

2 tb Water

1 ts Vanilla extract

In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired. 4 servings



 
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