Cranberry Sauce: a delicious stand-in for lingonberry sauce

I have an amazing friend who found lingonberry plants on sale at a local nursery. She knows they're on my wish list for planting in our garden, so now I am the proud owner of 2 lingonberry plants! Memories of picking berries in Sweden are flooding back and I CAN'T WAIT until these plants are producing berries ... so I made some cranberry sauce, which isn't quite the same, but is still really good.


  • 12 oz (340g) fresh or frozen cranberries
  • 1.5 c (400 ml) water
  • 1.5 c (340g) white sugar
  • one orange

How To

  1. Rinse and drain your cranberries, then discard any mushy or bad cranberries.
  2. Zest the orange, then juice the orange.
  3. Combine everything - clean cranberries, water, sugar, orange zest and orange juice - in a large saucepan and bring to a gentle boil.
  4. Simmer on low heat for at least 5 minutes to get most of the berries to burst their skins. If you like a thicker sauce, you can leave the mixture simmering on low heat, stirring occasionally, as long as you like.
  5. Remove from the heat and use your stirring spoon to smash a few berries against the side of the pan. This gets a little more berry goodness out into the sauce.
  6. Serve immediately, or chill overnight in a heatproof container.