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Lingonberry Preserves

diablo Aug 13, 2008 03:54 PM

I have a jar of this almost at all times in my fridge. Trouble is, I don't know what else to do with it besides serve with Swedish meatballs and serve with a cheese plate. Any new ideas that anyone has for this would be appreciated. I'm open to any and all suggestions as I love the stuff :). TIA!

  1. l
    lunalady247 Dec 9, 2009 07:47 AM

    Today's NYTimes, Dec 9, 09 dining section, The Temporary Vegetarian column, Elaine Louie, has interesting recipe I plan to try, Red Cabbage Salad, using 6 tablespoons of lingonberry preserves, as well as walnut oil, sherry vinegar, walnuts, apple garnish. Since we have red cabbage in the garden, looking forward to using it before frost, and love cabbage salads. The longonberries' sweet and sour thing that is supposed to make it special.

    1. starkrazi Aug 15, 2008 01:25 PM

      maybe try on a pork tenderloin or pork chops with a side of mashed potatoes and gravy.

      1. g
        gudpal Aug 14, 2008 06:41 PM

        My favorite -- and money-saving -- way to use lingonberry preserves is for my morning yogurt. Instead of buying expensive little pots with so-so fruit, I buy large containers of plain fat-free yogurt, then each morning: a few generous tablespoons of yogurt get spooned into a small bowl and this gets topped with a scant teaspoon of the preserves. Voila! A healthy, minimally processed and decidedly yummy start to the day!

        1 Reply
        1. re: gudpal
          diablo Aug 15, 2008 11:10 AM

          What a great idea. Not sure why I never thought of that. I'm always looking to save a little money. Thanks for that!

        2. n
          Night Owl Aug 14, 2008 09:42 AM

          They make a great center filling for thumbprint cookies, instead of raspberry or strawberry preserves. Nice combination with the buttery cookie.

          1. p
            pengcast Aug 13, 2008 04:28 PM

            I always get a jar when I go to IKEA because I love it on pancakes or biscuits. I also use it as a glaze on roast pork, thinned a bit with whatever kind of liquer I have in the house.

            FYI the ligonberry syrup at IKEA is very good too. Not overly sweet.

            2 Replies
            1. re: pengcast
              diablo Aug 13, 2008 05:36 PM

              What do you mean by liquor?? Whisky, vodka and the like?

              1. re: diablo
                pengcast Aug 13, 2008 08:40 PM

                Usually I use brandy or cointreau but whiskey would work.

            2. DiveFan Aug 13, 2008 04:19 PM

              Roast a chicken or turkey and serve along side.
              We've done without cranberry sauce for a long time.

              1. clepro Aug 13, 2008 04:17 PM

                We always serve it with Finnish oven pancakes. I squeeze fresh lemon on the pancake when I take it out of the oven, and then serve with some maple syrup and a spoonful or two of lingonberry preserves.

                Or mix it with sour cream and fill blintzes. It's good on pound cake. Or with pork chops, or any kind of game. As a base for a fruit salad dressing. To replace cranberries in a Cumberland sauce.

                It's also great all by its lonesome or on top of a good slice of toast.

                2 Replies
                1. re: clepro
                  WendyBinCT Aug 13, 2008 04:52 PM

                  IHoP serves lingonberry preserves (both straight and whipped into butter) with Swedish Pancakes -- eggy crepes folded in quarters. When I order cheese blintzes at IHoP, I request mine topped with lingonberry (instead of strawberry) preserves, and sour cream. Yum!

                  1. re: clepro
                    diablo Aug 13, 2008 05:35 PM

                    I love the mixing it with sour cream idea. Actually all your ideas are pretty good...

                  2. azhotdish Aug 13, 2008 04:04 PM

                    I have this recipe in my regular rotation and it calls for lingonberry preserves, although I've always used blackberry or something else. Super easy.

                    1 Reply
                    1. re: azhotdish
                      diablo Aug 13, 2008 05:33 PM

                      This recipe sounds great. Thank you!

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