Lingonberry compote

Lingonberry compote

By
From
Scandinavian Christmas
Makes
4 x 250ml jars
Photographer
Lars Ranek

An important source of vitamin C, which is probably the reason this is such a vital part of the Scandinavian food culture. Very versatile, use this to bake a pie, to accompany meat and fish, or with cheese on toasted rye bread in the morning. It’s worth looking for frozen lingonberries online, but you can substitute cranberries.

Ingredients

Quantity Ingredient
1kg lingonberries, fresh or frozen
600g caster sugar

Method

  1. If using fresh berries, rinse them in cold water and leave them to drain in a colander. (You don’t need to rinse frozen berries.) Place the berries in a heavy-based saucepan with 200ml of water, bring to a boil and cook, uncovered, for 10 minutes.
  2. Add the sugar and return to a boil for 10 minutes. Skim the surface, pour into sterilised jars and seal. Stored in a dark, cool place, this will keep for one month.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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