Lingonberry Sauce

Lingonberry Sauce

A tart-sweet Swedish condiment that simmers in minutes, perfect alongside meatballs or roasted meats.

Total 25 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This simple sauce balances the tartness of lingonberries with just enough sugar to round out the edge, simmered briefly to a loose, jammy consistency. It is a staple alongside Swedish meatballs, roasted game, and pancakes, and keeps well in the refrigerator for weeks. Fresh or frozen lingonberries both work well, making this easy to prepare year-round.

Ingredients

  • 2 cups fresh or frozen lingonberries
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1 pinch salt

Method

  1. Combine the lingonberries, sugar, and water in a 6-quart saucepan over medium heat.

  2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.

  3. Reduce the heat to low and simmer, stirring occasionally and mashing some berries against the side of the pan, until the sauce thickens slightly.

  4. Remove from heat and stir in the lemon juice and salt.

  5. Let the sauce cool to room temperature; it will continue to thicken as it cools.

  6. Transfer to a jar and refrigerate until ready to serve.

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★ 4.8 (1)

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    Lingonberry Sauce

    This simple sauce balances the tartness of lingonberries with just enough sugar to round out the edge, simmered briefly to a loose, jammy consistency. It is a staple alongside Swedish meatballs, roasted game, and pancakes, and keeps well in the refrigerator for weeks. Fresh or frozen lingonberries both work well, making this easy to prepare year-round.

    25 min 16 oz 45 cal

    Ingredients

    • 2 cups fresh or frozen lingonberries
    • 3/4 cup granulated sugar
    • 1/4 cup water
    • 1 tablespoon fresh lemon juice
    • 1 pinch salt

    Method

    1. 1

      Combine the lingonberries, sugar, and water in a 6-quart saucepan over medium heat.

    2. 2

      Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.

    3. 3

      Reduce the heat to low and simmer, stirring occasionally and mashing some berries against the side of the pan, until the sauce thickens slightly.

    4. 4

      Remove from heat and stir in the lemon juice and salt.

    5. 5

      Let the sauce cool to room temperature; it will continue to thicken as it cools.

    6. 6

      Transfer to a jar and refrigerate until ready to serve.