Lingonberry Preserve (Lingonsylt)
Serves 4
The Swedish lingonberries are similar to but different from American cranberries. Swedish lingonberries are much smaller and deep red inside, not white inside like cranberries, creating a different preserve. Lingonberries are available fresh in North America only in the regions where they grow wild—Maine and Canada.
Lingonberry preserve is eaten with many savory dishes (meatballs, page 49 of the book) and sweet dishes (Swedish Pancakes).
1 package (12 ounces-3 cups) cranberries, rinsed and picked over
1 cup water
1 cup sugar
In a medium saucepan combine cranberries and water. Boil over medium heat for 10-15 minutes. Remove from heat and add sugar; stir until sugar is dissolved. Let cool. Transfer to refrigerator. Serve as is.
The Swedish Table
by Helene Henderson
Univerity of Minnesota Press
$29.95; Cloth/jacket; 224 pages
ISBN: 0-8166-4513-2
Recipe reprinted by permission.
The Swedish Table
Recipes
- Swedish Pancakes (Pannkakor)
- Lingonberry Preserve (Lingonsylt)
- Saffron and Raisin Buns (Lussekatter, or Santa Lucia Buns)
- Cookbook Profile Archive
This page created October 2005
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