Lingonberry Recipes

Lingonberry Jam

A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring.

Ingredients

• 2 1/4 pounds fresh or frozen lingonberries
• 7/8 cup water
• 1 cup white sugar

Directions

1. Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
2. Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.               

Crepes with Lingonberry Jam

Crepe Filling:

• 2 cups lingonberry jam
• 4 tablespoons cream cheese, softened
• 2 tablespoons sliced mint

Batter:

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 tablespoon melted butter
• 2 eggs
• 2 tablespoons freshly chopped mint leaves
• Cooking spray

Fresh Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup granulated sugar
• 1 teaspoon lemon extract
• 1/2 teaspoon lemon zest

For the filling:

Directions In a small bowl, mix together jam and cream cheese until well incorporated. 

For the batter :Add all batter ingredients to a blender and blend well.

For the whipped cream:

Using a hand mixer, blend ingredients together until soft peaks form. Refrigerate until serving.

Spray a nonstick crepe pan with cooking spray and place over medium-high heat. Add 2-ounces crepe batter and rotate pan until batter adheres to the sides. Allow to cook for 1 minute. Once slight bubbles start to form on the crepe, flip with a rubber spatula. Remove from the pan, place on a platter and repeat with remaining batter. Set aside.
Place approximately 3 tablespoons jam mixture in center of a crepe and roll tightly. Repeat until all the crepes are filled and rolled. Serve on a large platter or individual plates with whipped cream alongside, if desired.

Petite Lingonberry Cheese Cakes

9-oz cream cheese (3 packages)

1/4 pound butter or margarine

2 Tbs sugar

1 Tsp vanilla

1 egg

Sour cream

Lingonberry jam

Cream together until smooth cream cheese and butter, divide into 24 balls and place one ball in each of 24 small muffin tins.

Press against the sides to line each tin evenly.Prepare filling and spoon evenly into each lined muffin tin.

FILLING:

Crush 6 oz cream cheese.

Beat in sugar, vanilla and egg

Bake filled muffin tins 20 minutes at 350 deg.(F)

Cool then spread each with sour cream and top with jam.

SALMON WITH LINGONBERRY SAUCE

Delicious with Baked or Grilled Salmon

2 lbs. Salmon Baked or Grilled

½ C. Pine Nuts                                  

½ C. Lingonberry Jam or Syrup ¼ lb. Unsalted butter

Few dashes of Lemon Juice Dash of Salt & White Pepper

ü Lightly brown pine nuts in the butter using medium heat.

ü When browning is done add lingonberry jam and lemon juice.

ü Wisk ingredients until smooth then add salt & white pepper to taste