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This is a recipe based upon one given to me by my friend Bella. I like it because the orange and the dried cranberries really cut the tartness of the lingons. Today I put the sauce into three half-pint jars and a small bowl. I would guess if you wanted to put all of it into jars, you’d get about eight half-pints.
In a large pan, cook 6 cups fresh or frozen lingonberries with 2 cups of water until the lingons are tender. I started in a pan that was too small and had to pour into a larger one to finish. Just sayin’.
Add the grated rind and chopped pulp of 3 medium oranges along with 1 cup dried cranberries (Craisins). Cook for 10 minutes.
Add 4-1/2 cups sugar and simmer, stirring frequently, until thick (about 30 minutes).
Pour into sterile jars and seal with hot lids. Like jam, this has enough sugar to preserve it.
Tip the jars upside down for about thirty minutes until the lids do not pop back up when pressed.
Here ’tis. Very tasty and ready to serve with our Christmas turkey or Swedish meatballs or sandwiches or ham or . . . whatever!
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