The red gold of the forest
Why lingonberries?
Rich in vitamins C, E and K, folate, fiber and manganese.
Equally great with meatballs, porridge, fried herring, pancakes, cabbage dolma, or mixed with whipped cream and biscuit crumbs as a dessert.
Lasts for a long time.
Substitute with…
Cranberries if needed.
I have a memory from about the age of five. Sitting at the table in grandmother Anna’s kitchen. It was autumn and the rain was beating against the windows but inside was warm and snug. The kitchen smelled of fresh bread and grandmother passed me with fresh sweetened lingonberries and milk and sat down to talk to me. If I close my eyes I can still feel as if though I’m there.
This recipe is so easy a child can make it. In fact, I did!
Sweetened lingonberries
Lingonberries in themselves are very tart, but sweetened they are delicious. This is a very forgiving recipe since you can always add more sugar if you find the taste too tart.This is a small batch which can easily be quadrupled once you've found the level of tartness you like. If making a bigger batch I recommend pouring the berries into hot sterilised jars to preserve.
Ingredients
- 250 g lingonberries can be substituted with cranberries
- 50 g sugar more if you prefer a sweeter taste
Instructions
- Combine the lingonberries and sugar in a bowl.250 g lingonberries, 50 g sugar
- Stir gently until the sugar has dissolved. Taste. If you find the taste too tart, ad more sugar and repeat.
- Store your lingonberries in an airtight jar in the fridge.
Notes
Sweetened lingonberries stored in an airtight jar in the fridge will last a minimum of a couple of weeks, possibly a lot longer.