Rårörda Lingon
The Quirky Foodster Team
Ingredients
- Fresh or frozen lingonberries — 400 g (14 oz)
- Sugar — 150 g (0.75 cup)
Method
- If using frozen lingonberries, thaw them fully first.
- Place berries in a bowl and add the sugar.
- Stir vigorously with a wooden spoon for several minutes until the berries begin to break down and release their juice and the mixture thickens slightly.
- Transfer to a clean jar and let stand at room temperature for 1 hour before serving, to allow the sugar to fully dissolve.
Introduction: Made simply by stirring raw lingonberries with sugar until they release their juices, Rårörda Lingon preserves the berry’s tartness far better than cooked jam, and is the essential tangy counterpoint to Sweden’s rich meat dishes.
Cultural Background: Made simply by stirring raw lingonberries with sugar until they release their juices, Rårörda Lingon preserves the berry’s tartness far better than cooked jam, and is the essential tangy counterpoint to Sweden’s rich meat dishes.
Tips: No cooking is needed — the natural pectin in lingonberries combined with sugar creates a soft- set preserve. Stir patiently; it takes a few minutes for the mixture to thicken.
Variations: Reduce sugar slightly for a tarter preserve, or add a splash of orange zest for extra brightness.
Storage: Refrigerate in a sealed jar for up to 3 weeks.
Reheating: Not applicable — served cold or at room temperature. Nutrition (per serving, approx., 2 tbsp): 70 kcal | Protein 0 g | Carbs 18 g | Fat 0 g
FAQs:
Q: Can I use cranberries instead?
A: Lingonberries have a distinct tart-sweet flavour; cranberries are a reasonable substitute but sharper.
Q: Why raw instead of cooked?
A: Raw preparation preserves the fresh, tart flavour and vibrant colour better than cooking.
- Fresh or frozen lingonberries — 400 g (14 oz)
- Sugar — 150 g (0.75 cup)
Please log in to leave a comment.