Lingonberry Sauce (Swedish)

swedish-lingonberrysauce This homemade lingonberry sauce is a six-ingredient recipe made with fresh or frozen lingonberries or cranberries, sugar and a hint of cinnamon. This sauce is a copycat version of the IKEA Swedish meatball sauce and will take you only a few minutes to make.

3¼ cup lingonberries, fresh or frozen
1/6 cup red wine, preferably dry
¼ tsp. ground cinnamon
1 Tbsp. cornstarch
6 Tbsp. sugar
¾ cup water, cold

Wash lingonberries and transfer them to a large pot. Pour in cold water and take it to a boil. Then add sugar and cinnamon. Cook for 3 minutes, constantly removing the foam. Remove from the heat. Then you’ll need to use an immersion blender to mash all the lingonberries.

Transfer the mashed lingonberries back to the stove. Pour in the wine and take it to a boil. Reduce the heat to medium-low.

Mix 1 Tbsp. of cornstarch with 2 Tbsp. of water. Add it into your sauce constantly stirring until the mixture will start boiling. Remove from heat.

Serve warm.

Makes 12 servings.

Cook's Notes:

Best enjoyed with pork tenderloin or meatballs recipes.
With this recipe, you should have around 2 cups of ready-made lingonberry sauce/jam. Approximately 10-12 servings.
Don’t mash up all the berries, I like to leave a few whole berries in my sauce. This way it will look way more appetizing.
For sugar amount: Depend on the berries. My suggestion is to add 4 Tbsp. of sugar first, cook it for a few minutes and then taste the sauce. If you like it sweeter, add a few Tbsp. more, if you like it sour keep it as it is.