In Newfoundland and Labrador, bakeapple is the local name for cloudberry, a late-summer northern berry prized for its fragrant, sweet-tart taste. This small batch gently cooks the berries with sugar so many remain whole and the preserve stays spoonable. Store it in the refrigerator or freezer, not the pantry.
In Newfoundland and Labrador, bakeapple is the local name for cloudberry, a late-summer northern berry prized for its fragrant, sweet-tart taste. This small batch gently cooks the berries with sugar so many remain whole and the preserve stays spoonable. Store it in the refrigerator or freezer, not the pantry.
Step 1Sort the berries and remove leaves and stems. Rinse gently only if needed, then drain well. Thaw frozen berries in the refrigerator. Wash containers and lids thoroughly with hot soapy water, rinse and air-dry; use heatproof containers suitable for chilling or freezing.
Step 2Put the berries, sugar and 30 ml water in a heavy-bottomed saucepan. Warm over low to medium-low heat, stirring gently until the sugar is wet and the fruit begins to release juice. Bring slowly to a gentle simmer.
Step 3Simmer uncovered for 25–30 minutes, stirring about every 5 minutes and scraping the bottom. Keep the bubbles gentle. The berries should soften and the glossy syrup should coat a spoon; it thickens a little more as it cools.
Step 4Take the pan off the heat. Ladle the hot preserve into the clean containers, leaving about 1 cm of headspace in any container that will be frozen. Let small containers cool briefly, cover, and refrigerate within 2 hours. Keep at or below 4°C and use within 3 weeks, or freeze at −18°C or colder for up to 1 year for best quality. Thaw in the refrigerator.
Use sound ripe berries from a known food source; commercially frozen cloudberries work well. Thawed fruit releases more liquid, so the full 30 ml water may not be needed. This is a refrigerator/freezer preserve, not shelf-stable: a clean lid or vacuum-like seal does not make it safe for cupboard storage. Use a clean spoon and return the container to the refrigerator promptly.
Rounded estimates per 1 tablespoon. The calculation uses 500 g raw cloudberries, 150 g sugar and 30 ml water, divided into about 40 tablespoon portions. Berry values are based on Swedish Food Agency data shown by Matdata; sugar is estimated at about 4 kcal per gram. Actual yield, fruit composition and spoon size vary.
As written, the recipe contains no common priority allergens. Check packaged sugar and container handling for cross-contact. Keep the preserve chilled or frozen as directed; do not taste it to decide whether stored food is safe.
Yes. Thaw them in the refrigerator first and include their clean juice. Since thawed berries release liquid quickly, add only as much of the listed water as needed to prevent sticking at the start.
