No Cook Lingonberry Sauce (Stirred Lingonberries)
This simple, no-cook lingonberry sauce (also known as stirred lingonberries or rårörda lingon in Swedish) is an essential component of Scandinavian cuisine. This simple mixture of lingonberries and sugar is enjoyed in the Nordic region as a sort of sweet relish. You will find it served alongside Swedish meatballs or potato pancakes or spooned over a warm bowl of porridge or buttery Swedish pancakes.
Why This Recipe Works
- This two ingredient sauce is simple and brings out the best in the lingonberries by leaving them uncooked.
- The sauce contains just the right amount of sugar to mellow out the tartness of the lingonberries.
Ingredients
That's all there is to it!
How to Make This Recipe
- Combine the lingonberries and sugar together in a bowl (no need to defrost the lingonberries first).
- Stir the lingonberries and sugar together and let sit at room temperature until the sugar has completely dissolved, stirring the sauce occasionally to encourage that to happen.
Expert Tips
- Be sure to stir the mixture occasionally to help the sugar dissolve. With frozen lingonberries, this might take up to 2 hours.
- If you are having trouble getting the sugar to dissolve (or are getting impatient) you can always pop the mixture in the microwave for 20 seconds or so. Stir and then repeat until the sugar has completely dissolved.
Recipe FAQs
Lingonberries are very tart in flavor, much like a cranberry, which is why they are almost always paired with some kind of sweetener before eating.Â
 Here in the United States, fresh lingonberries can be very difficult to find.  Frozen lingonberries are available, especially if you live somewhere with a strong Scandinavian cultural presence (I buy mine at Ingebretsen's Nordic Marketplace in Minneapolis or online from Sturdiwheat).
You can almost always find preserved lingonberries or lingonberry jam (which are shelf stable prior to opening and come in a jar) at large grocery stores, Scandinavian specialty stores, IKEA or online at Amazon. They are not the same as this no-cook sauce (these products are cooked and more jam-like in texture), but they are a close second to the real thing.
Store the sauce in a tightly sealed container in the refrigerator for up to a few weeks.
Yes, this lingonberry sauce freezes very well.
Related Recipes
Once you make a batch of this delicious sauce, try it with one of the following recipes:
Looking for more classic Scandinavian sauce recipes? Give these a try:
If you tried this No Cook Lingonberry Sauce RÃ¥rörda Lingon) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
No Cook Lingonberry Sauce (Stirred Lingonberries)
Ingredients
- 1 cup frozen lingonberries (no need to defrost)
- ½ cup granulated sugar
Instructions
- Stir lingonberries and sugar together. Let sit at room temperature, stirring occasionally, until sugar dissolves (this might take a couple of hours if your berries are frozen). Store in the refrigerator for two to three weeks or freeze for longer storage.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your No Cook Lingonberry Sauce and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen
Can I use honey instead?
I've never tried it with honey but I think it would be worth a go! Let me know if you do and how it turns out!
Kristi
I use super fine sugar and it dissolves quickly.
Hi Lisa,
That's a helpful tip! Thanks for sharing!
Kristi
I made these to go with your delicious veg meatballs and they were so tasty. I just couldn't get the sugar to dissolve completely even though I had them out at room temperature almost all day. So although delicious, and spot on with meatballs and gravy - yum, they were a bit crunchy/grainy. Is there a way to make them more smooth next time, heating them up maybe? Thank you!
Hi Victoria,
Thanks for your comment! Yes, if the sugar isn't dissolving you can always pop them in the microwave to help things along. I will make a note to add that to the recipe. Thanks again!
Kristi