Tyttebærsaus (Lingonberry Sauce)
The Quirky Foodster Team
Ingredients
- Fresh or frozen lingonberries — 300 g (2.5 cups)
- Sugar — 150 g (3/4 cup)
- Water — 60 ml (1/4 cup)
Method
- Combine lingonberries, sugar and water in a saucepan over medium heat.
- Bring to a simmer, stirring occasionally, until berries begin to break down, about 10 minutes.
- Continue simmering 5-10 minutes more, mashing some berries lightly with the back of a spoon, until the sauce
- reaches a jammy but still slightly chunky consistency.
- Remove from heat and let cool.
- Adjust sugar to taste depending on the berries' natural tartness.
Cultural Background: A tart-sweet sauce made from wild-foraged lingonberries native to Scandinavian forests, tyttebærsaus has been a staple preserve across Norway, Sweden and Finland for centuries, traditionally served with meatballs, game and cheese.
Tips: • Lingonberries are naturally quite tart, so taste and adjust sugar as they cook rather than following a fixed amount rigidly. • The sauce thickens further as it cools, so don't over-reduce on the stove.
Variations: • Add a cinnamon stick while simmering for a warm spiced version. • Substitute cranberries if lingonberries are unavailable, adjusting sugar to taste.
Storage: Refrigerate in a sealed jar up to 3 weeks, or freeze up to 6 months.
Reheating: Serve cold or at room temperature; not typically reheated. Nutrition (per serving) Approx. 35 kcal, 0.1 g protein, 0 g fat, 9 g carbohydrate per 15 ml serving.
FAQs: What is tyttebærsaus traditionally served with? Meatballs (kjøttkaker/köttbullar), reindeer and other game meats, and traditional Scandinavian cheeses. Can I use cranberries instead? Yes, cranberries are a reasonable substitute, though lingonberries have a distinct tart-sweet flavour prized in Nordic cooking.
- Fresh or frozen lingonberries — 300 g (2.5 cups)
- Sugar — 150 g (3/4 cup)
- Water — 60 ml (1/4 cup)
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