Cranberry Filling
 
Makes about 1½ cups
Ingredients
  • 1⅓ cups (171 grams) dried cranberries
  • ⅓ cup (67 grams) granulated sugar
  • 1 tablespoon (14 grams) unsalted butter, cubed
  • ½ teaspoon (1 gram) ground cardamom
  • ¼ teaspoon ground cinnamon
Instructions
  1. In a small saucepan, bring cranberries and water to cover by 1 inch to a boil over high heat. Reduce heat to low, and cook until cranberries are softened, about 20 minutes. Drain cranberries, reserving 2 tablespoons (30 grams) cooking liquid.
  2. In the work bowl of a food processor, place warm cranberries, reserved 2 tablespoons (30 grams) cooking liquid, sugar, butter, cardamom, and cinnamon; pulse until mixture has the texture of jam. Let cool completely. Refrigerate in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://bakefromscratch.com/norwegian-julekake/