Quick Stewed Lingonberry Sauce

What you need

• 300 g (10 oz) lingonberries, fresh or frozen
• 120 g (1/2 cup plus 1 tbsp) granulated sugar
• 60 ml (1/4 cup) water
• 1 tsp lemon juice

Method

Restated from the original video

1. 1

   Pick over the lingonberries and rinse them. If frozen, thaw them first.

2. 2

   Put the lingonberries, sugar and water in a small saucepan.

3. 3

   Bring to a simmer over medium heat, stirring until the sugar dissolves.

4. 4

   Cover and simmer gently until most have burst and the liquid looks glossy, 6-8 min.

5. 5

   Stir in the lemon juice. Taste and add a spoonful more sugar if it is too sharp.

6. 6

   Crush a few against the side of the pan for a thicker sauce.

7. 7

   Cool completely. The sauce thickens as it cools. Serve with meatballs or roast game, and keep covered in the fridge for up to 2 weeks.

Imported from sofiedumont.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.