Tante Gerde’s Lingonberry Sauce Recipe

Lingonberry sauce, a staple in Nordic cuisine, has a history that is deeply intertwined with the culinary traditions of countries like Sweden, Norway, and Finland. Lingonberries have been a part of the Nordic diet for centuries. These small, tart red berries grow wild in the forests of Northern Europe and have been harvested since ancient times. Due to the short growing season and the need to preserve food for the long winters, the Nordic people developed methods to preserve these berries. One common method was to create a sauce or jam.

The sauce is famously paired with meatballs (köttbullar), but it is also served with other hearty meat dishes, pancakes, and porridge. Its tartness complements the rich, savory flavors of these dishes.

Lingonberry sauce is more than just a condiment; it's a reflection of Nordic heritage and culinary ingenuity. Its journey from the ancient forests of Northern Europe to global tables exemplifies how regional flavors can transcend boundaries and become beloved worldwide.

Ingredients

• 2 cups fresh or frozen lingonberries
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup water
• 1 teaspoon lemon juice

Instructions

1. If using fresh lingonberries, rinse them thoroughly. If using frozen lingonberries, allow them to thaw.
2. In a saucepan, combine the lingonberries, sugar, and water. If you prefer a slightly tart sauce, you can start with a smaller amount of sugar and adjust to taste later.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once it reaches a boil, reduce the heat to low.
4. Let the lingonberry mixture simmer on low heat for about 15-20 minutes, or until the berries soften and the sauce thickens slightly. Stir occasionally during this process.
5. Taste the sauce and adjust the sweetness if needed by adding more sugar, a tablespoon at a time. Remember that lingonberries are naturally tart, so the level of sweetness is a personal preference.
6. If desired, add a teaspoon of lemon juice for a touch of brightness. Stir well and let it simmer for an additional 5 minutes.
7. Remove the saucepan from heat and let the lingonberry sauce cool to room temperature. It will continue to thicken as it cools. Once cooled, transfer the sauce to a jar or container.
8. Store the lingonberry sauce in the refrigerator. It can be kept for several weeks.
9. Serve Lingonberry Sauce with: Swedish meatballs, Roast meats, Pancakes or waffles, Cheese and crackers, Yogurt or ice cream.

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Serves: 10 Servings

Category: Sauce

Cuisine: Swedish

Updated: 3 months ago