Lingonberry Sauce
Deep ruby red and robustly flavored, homemade lingonberry sauce is one of the most versatile kitchen staples I know. I try to keep a jar on hand at all times. It serves as a tasty accompaniment (and sometimes indispensable ingredient) for an incredibly wide variety of dishes, both sweet and savory. While integral to a cozy dish of Swedish meatballs, it is also fabulous at the breakfast table, particularly when heaped on top of a few hearty oatmeal pancakes along with some whipped cream. Musky sweet, delightfully tangy, and gorgeously dramatic in its color, lingonberry sauce will lend a little exciting forest flair to any dish.
Servings 1 ½ cups
Ingredients
- 2 cups lingonberries fresh or frozen
- ¼ cup water
- ½ cup sugar
Instructions
- Combine the lingonberries, water, and sugar in a small heavy saucepan.
- Place the saucepan over medium heat and bring the mixture to a boil.
- Reduce the heat to a lively simmer and cook until the mixture thickens and begins to gel, approximately 10 to 15 minutes.
- If storing for later use, allow the sauce to cool completely before transferring to a covered container.