Appetizer: Canada – Northern Canada (Nunavut) – Aqpiq Jam on Bannock

Serving Size: 6

Approximate Time

Prep 20 min

Cook 6 min

Total 30 min

Ingredients

- For the aqpiq (cloudberry) jam:
- 2 cups (300 g) cloudberries (aqpiq), fresh or thawed if frozen
- 1 cup (200 g) granulated sugar
- 1 tbsp (15 ml) lemon juice (about 1/2 lemon)
- Pinch of salt

- For the bannock (yields 6 small rounds):
- 2 cups (240 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 2 tbsp (28 g) cold unsalted butter or rendered tallow, cut into small pieces
- 3/4 cup (180 ml) milk or water (plus extra if needed)
- 3 tbsp (45 ml) neutral oil (for pan-frying)
- Optional for serving: 2 tbsp (28 g) unsalted butter, softened

Instructions

Short Description:
Small rounds of traditional fried bannock served warm and topped with aqpiq (cloudberry) jam for a tart-sweet Arctic appetizer. Simple, rustic, and designed to showcase local cloudberries.

Regional Notes:
This Nunavut version uses aqpiq (cloudberries), a berry native to Arctic tundra, cooked into a simple small-batch jam and spread on bannock, a staple flatbread in Northern Canada. Compared with southern berry jams, the flavor is more floral and tart; bannock here is made as small, individually fried rounds for immediate serving as a starter or snack.

1. Make the aqpiq jam: place cloudberries, sugar, lemon juice, and a pinch of salt in a medium saucepan over medium heat.
2. Stir gently as the sugar dissolves and berries release juice. Bring to a low simmer and cook, stirring occasionally, until the mixture thickens to a jam-like consistency, about 12–18 minutes. If it foams, skim lightly.
3. Test for set by placing a small spoonful on a chilled plate; it should hold shape after a minute. Remove from heat and let cool slightly. Transfer to a jar and keep warm or at room temperature until ready to use.
4. Make the bannock dough: in a bowl whisk together flour, baking powder, and salt. Work the cold butter or tallow into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
5. Add milk (or water) and stir just until a soft, slightly sticky dough forms. If too dry, add 1–2 tbsp (15–30 ml) more liquid; avoid overworking.
6. Divide the dough into 6 equal pieces and gently pat each into a flat round about 4–5 inches (10–12 cm) diameter and about 1/2 inch (1.2 cm) thick.
7. Heat a heavy skillet or cast-iron pan over medium heat and add the oil. When the oil shimmers, add bannock rounds (work in batches if needed), cooking 2–3 minutes per side until puffed and golden brown. Reduce heat if browning too quickly and ensure centers cook through.
8. Transfer cooked bannock to a rack or plate lined with paper towel. If using, brush each warm bannock with a little softened butter.
9. To serve, spread about 1–2 tbsp (15–30 ml) of warm aqpiq jam on each bannock round. Arrange on a platter and serve immediately as an appetizer or snack.
10. Leftover jam keeps refrigerated for up to 2 weeks; reheat gently before spreading on newly toasted bannock.