Recipe contributed by Elizabeth Schwartz; photo contributed by Ame Gilbert
servings (3 cups total)
Prep Time: 10 minutes Cook Time: 25 minutes
A fruit sauce that excels in the delicate balancing act between sweet and tart. Here in the wilds of suburban Connecticut, we were unable to locate lingonberries, so we made this with wild blueberries, which are easy to find frozen. It was delicious.
1 quart lingonberries (or wild blueberries) washed and picked over for stems and debris
1¾ cups water
½ cup granulated sugar
1½ tablespoons cornstarch
- Combine the berries and 1½ cup water in a medium saucepan. Cover and bring to a boil, reduce the heat, and simmer for 15 minutes. Remove from the heat and set aside.
- In a small bowl, combine the sugar and cornstarch, and add the remaining ¼ cup water. Add to the berry mixture, stirring constantly.
- Return the pan to the heat and bring to a boil again. Cover and remove from the heat and allow to cool to room temperature.
Wild blueberries (which are smaller and a bit more tart than commercial ones) or bilberries can be substituted for the lingonberries. If you are unable to find these berries locally, you can buy them frozen from Northwest Wildfoods or Trader Joe’s.
A delicious topping for ice cream or yogurt, it is also wonderful with Elizabeth’s Pannukakku recipe.