2 Cups Water
3 Tbsp Quick cooking tapioca (NOT pearls)
1/2 Cup Sugar
1/4 tsp Salt
1 Whole Cinnamon stick
1 tsp Grated lemon peel
1/2 Cup Lemon juice
1 1/2 Cups Fresh or dry pack frozen blueberries
1 (14oz) Jar lingonberries
Sour cream / whipping cream for garnish

In a 3 or 4 quart pan, combine water, tapioca, sugar, salt, cinimmon, lemon peel, lemon juice & blueberries. Bring to a boil over medium high heat stirring constantly. Simmer for 5 minutes.

Remove from heat and stir in lingonberries with their liquid until blended.


Serve garnished with cream

From Claire Fossum