One of my favorite perks of living in Alaska are the wild berries. They are everywhere! Throughout the summer and early fall, you can find strawberries, blueberries, cranberries, lingonberries and more throughout the state. We didn’t spend as much time as I had hoped to berry picking summer, but I did manage to harvest 5 cups of lingonberries.
Lingonberries are similar to cranberries in their look, taste, and health benefits. Lingonberries contain needed vitamins to help your immune system, may prevent UTIs, can help with weight management, may lower risk of cancer, and so much more. Lingonberries are even higher than cranberries in antioxidants.
Lingonberry Sauce
Lingonberries are very tart, but the sugar and orange juice help sweeten the sauce and remove the bitterness. Lingonberries are also very high in pectin, making them an excellent choice for jam as the pectin thickens the sauce naturally.
Ingredients
- 5 cups Lingonberries
- 1 ¼ cups Sugar
- ½ cup Water
- 1 tbsp Orange Juice Concentrate
Instructions
- Add the lingonberries and water to saucepan and bring to a boil.
- Once boiling, add the sugar and continue to simmer for at least 10 minutes. Stir occasionally as sauce begins to thicken.
- After simmering for at least 10 minutes, add orange juice concentrate.
- For a smoother consistency, you can add the sauce to a blender and blend until smooth.
Notes
To preserve the sauce, pour into sterilized jars immediately after removing from heat. Tighten lid on jar and place upside down for 5 minutes. After 5 minutes, turn jars upright and let cool. Check each jar to make sure they properly sealed before storing. Once sealed, the jars do not have to be refrigerated.
*For a smoother consistency, you can use a blender once the sauce is made. If sealing in jars, you'll want to make sure you bring the sauce back to a boil before adding it to your jars.
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