Lingonberry Sauce

The only thing better than cranberry
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Lingonberry Sauce
Photo: Michelle Sun/Tasting Table

Instead of cranberry sauce this year, explore the world of lingonberries. Chef Emma Bengtsson of Aquavit in NYC offers her version, imparting a Swedish twist on the classic Thanksgiving side. Tart lingonberries are simmered in apple cider and brown sugar with cinnamon, allspice and thyme for a sweet sauce with warm and savory notes.

Before you serve the sauce, remember to discard the allspice berries, cinnamon and thyme. The allspice berries are the same shape as the lingonberries, but will float to the top of the sauce as it cools, making it easy to scoop them out and discard.

If you’re thinking, Where do I find lingonberries?, Emma recommends purchasing frozen ones from here. If you have any extra, venture into uncharted territory and make a lingonberry jam or pie.

To learn more, read “Chef’s Table.”

Lingonberry Sauce

Recipe adapted from Emma Bengtsson, Aquavit, New York, NY

Yield: 1½ cups

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


2 cups frozen lingonberries

½ cup light brown sugar

½ cup apple cider

5 allspice berries

1 cinnamon stick

1 thyme sprig

Kosher salt, to taste


1. In a large skillet, combine all the ingredients over medium-low heat. Bring to a simmer, stirring occasionally, about 25 minutes.

2. Once simmering, cook, stirring occasionally, until slightly thickened, for 10 minutes. Let cool completely, remove the allspice, cinnamon and thyme, then serve.

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