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This soup is traditionally eaten on Nov. 10 at the Mårten gås dinner on the eve of Saint Martin (of Tours).

40 cl (centiliter) goose blood
5 cl vinegar
2 tsp flour
1.8 liter stock or diluted dripping (can use bullion)
15 cl pureed prunes and/or apricots
5 cl black currant gel
2 Tbsp light brown sugar or syrup
1 tsp thyme
1 tsp black pepper
1 tsp cloves
1 tsp allspice
1 tsp ginger
1 tsp cinnamon
10 centiliters red wine
3-4 tsp port wine or sherry
2 tsp cognac

“Whisk together blood, vinegar and flour. Separately, heat stock and all spices for 15 minutes. Slowly add blood mix while vigorously mixing; avoid boiling. Remove soup from stove and strain if necessary. Add sugar, wine and cognac. Adjust to taste. If desirable garnish with boiled neck, wings and boiled plums, apricots and/or a slice of apple.”