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Quote by Caroline Eden

“Tiger-orange, and so dreamy and evocative of name, cloudberries had been on my mind for years. The first time I ever came across them on a menu, rather than in a field guide, was in a bistro on Estonia's Baltic Coast, in Pärnu, as a jam to accompany cake. As I was curious to try the preserve, the waiter agreed to bring me a spoonful, despite the cake being off the menu. Golden and precious as the amber torn from rocks at the bottom of the Baltic Sea, it gleamed.”

Quote by Caroline Eden

Book:Cold Kitchen: A Year of Culinary Travels
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Cold Kitchen: A Year of Culinary Travels

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Caroline Eden

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“It is late afternoon, darkness is falling and a stall in the town square is glowing like a candle. Tiny punnets of bright-orange berries on the twig-- sea buckthorn-- and jars of cloudberry jam jostle with honey and crimson lingonberries. I will not carry jars or bottles in my luggage, but I pick up a couple of cartons of berries to eat raw. Buckthorn lives true to its name, and after a few minutes of parting the berries from their branches my thumb feels like a pincushion. I pick up a pocket-sized jar of jam and the fruit is tart, extremely so, and therefore right up my street. I nibble the berries as I walk. Cloudberry jam, in common with most berry preserves, has too much sugar for me but it is good too, bright-tasting and sharp. I will bring it down at breakfast tomorrow, to eat with Lapland yoghurt. The buckthorn jam is pleasing, though not enough to risk bringing a jar wine in a suitcase. It does keep a little of its acidity when simmered with enough sugar to make it keep. That is probably why it works, like damson, blackcurrant, plum and gooseberry. The more tart the fruit, the better the jam.”

BerriesFinlandJamsCloudberriesBuckthorn
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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