Saft Recipes

BERRY SAFT

Steps:

• Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from heat and mash berries using a potato masher.n
• Line a sieve with cheese cloth; place over a large pot. Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes. Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.n
• Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes. Skim off any residue accumulated on top.n
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in refrigerator.n

SAFT

Steps:

• Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. (Press gently to prevent syrup from becoming cloudy.) Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
• Bring juice mixture to a gentle simmer, stirring often until sugar dissolves. Add mint, and cook over medium-high heat, stirring often, until liquid reduces to a light syrup, about 15 minutes. (You should have 8 cups.) Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.

LINGONSAFT - SCANDINAVIAN LINGONBERRY JUICE

Steps:

• Wash or defrost berries. Place berries in saucepan with water. Bring to a low boil over medium-high heat; simmer until berries begin to pop (about 15 minutes).
• Remove saucepan from burner and drain berries in a cheese cloth-lined sieve or juice bag over a large, glass bowl. Crush the cooked berries with a potato masher to release the additional juice.
• If using juice as a beverage, sweeten to taste with up to 1 cup sugar; return to saucepan and heat for 2-3 minutes until sugar is dissolved. Remove from burner, cool, and refrigerate (Note: juice can also be canned or frozen for future use).

SAFT SPARKLERS

Steps:

• Pour 1/3 cup saft into each of 8 ice-filled glasses. Top with 1/2 cup soda.

BERRY SAFT

Steps:

• Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from heat and mash berries using a potato masher.
• Line a sieve with cheese cloth; place over a large pot. Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes. Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.
• Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes. Skim off any residue accumulated on top.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in refrigerator.

SAFT GLOGG (SWEDISH FRUIT JUICE GLOGG)

Steps:

• Using a vegetable peeler, cut colored portion from orange in single spiral.
• Reserve orange for another purpose.
• In a large pot combine orange peel and the next five ingredients.
• Let stand 4 hours.
• Bring to a boil over medium heat.
• Reduce to low; simmer 30 minutes.
• Serve hot or cold in punch cups with a few raisins and almonds in each serving.