As my husband and I are both of Scandinavian descent, we find ourselves drawn to the New Scandinavian Cooking series on Create TV. That, and we don't have cable. They often use lingonberries in their cooking and when my husband found a jar of lingonberry jam at Ikea (c'mon. I'm Danish. We can shop there for heritage, right?) we had to give it a shot.
It was delicious – tart, sweet and completely unique. I'm currently on the hunt for some lingonberry root stock to add to the gardens in the side yard. From what I've read they make excellent evergreen ground cover and the berries are ripe from late summer through fall.
In the meantime, I've made up a pot of cranberry jam. Not quite the same, but it'll have to do since traveling to Ikea and Sweden are of equal hassle.
1 12 ounce bag of fresh cranberries
2 Medium sweet apples, peeled and diced
1 scant cup of sugar
1 lemon, juiced
Place all ingredients in a heavy saucepan and heat on medium-high, stirring frequently, until the fruit starts giving off juice and the sugar dissolves. Have a little faith here, in the beginning it looks like it's a dry mess, but it will soften.
Cover and simmer on low heat for 30 to 40 minutes, or until all of the fruit is completely soft. Puree using a stick blender, or allow to cool and puree in a regular blender. Pour into jam jars and store in the refrigerator up to two months.
Recipe makes about two small jam jars.