Lingon

Lingonberries are very similar to cranberries. Smaller, but the flavor is about the same. I can’t taste the difference. Picking lingon is much easier too, but cranberries can be mass cultivated. The pickings were pretty slim around here, so we bought two buckets at the market.

Most go into plastic bags and into the freezer which is all full now.

Some make jam. My favorite is raw mashed lingon (rårörda lingon). Just mix in some sweetener and mash. This keeps well in the food cellar in jars that are not even sealed. Cranberries contain their own preservative. They also have many health benifits.

Raw lingon

Raw Blended Lingon (rårörda lingon)

We don’t use up all the lingonberries we pick in the fall, but freeze them in to make jams, jellies, relish and many other things throughout the year. My favorite is raw blended lingon.

It is so easy to make too. Just take out a package of lingonberries from the freezer or the local supermarket (cranberries can be substituted). Let them thaw out. Add sweetener – here we used raw sugar – to taste. Then use a stick blender to make a fine sauce. No cooking. It keeps for a long time in the refrigerator if you can keep from eating it up all at once.

Raw blended lingon go very well with almost any dish from oatmeal porridge to reindeer meat.