Lingonsylt (Lingonberry Preserve) is a traditional Swedish recipe for a classic fruit preserve made with that most traditional of Swedish wild berries, the lingonberry. The full recipe is presented here and I hope you enjoy this classic Swedish dish of: Lingonberry Preserve.
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This is a classic Swedish recipe for lingonberry preserve. Lingonberries are a common fruit in Sweden and are related to cranberries and bilberries but are deep red inside and give a deep red juice. They are turned into fruit juices and preserves in Sweden and form the basis of a sauce that's served with meats, particularly game. This recipe will work with cranberries and bilberries if you can't pick lingonberries (they can be found in Maine and Canada in North America) and grow wild on the Uplands of Britain (but are not common).
Ingredients:
360g lingonberries, rinsed and picked over
240ml water
200g sugar
Method:
Combine the lingonberries and water in a medium saucepan. Bring to a boil and cook for between 10 and 15 minutes, or until the fruit softens and begins to 'pop'. Take off the heat at this point and add the sugar. Continue stirring until all the sugar has dissolved then set aside to cool. Transfer to the refrigerator and serve as needed.
You can also bring the preserve back to a boil and ladle into jars that have been sterilized and warmed for 5 minutes in an oven set to 120°C. Allow 1cm head space then seal, allow to cool and store. This will keep for about 6 months.
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