Lingonberry Sauce
Lingonberries grow wild across Scandinavian forests and are picked in autumn. Swedes eat lingonberry jam with almost everything, from meatballs to blood pudding.
A sweet-tart Nordic berry sauce. The signature partner for Swedish meatballs, potato dishes and game.
Ingredients
Method
Put the berries, sugar, water and lemon peel in a saucepan.
Bring to the boil, stirring until the sugar dissolves, then simmer for 10-15 minutes until the berries burst and the sauce thickens.
Remove the peel and let the sauce cool — it thickens further as it cools.
Serve with meatballs, pancakes or roast meat. Keeps for 2 weeks in the fridge.
Don't over-cook the berries; leave some whole for texture. Cranberries are a good substitute if lingonberries are unavailable.
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