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woman in red

Project New Food: Ligonberries

I didn't expect to have any more of these entries this year, but I was at someone's house, and they served lignonberries. I must admit, had I not been told, I would have assumed it was whole berry cranberry sauce except that the berries did seem a little smaller. And the taste was finer, not sweeter exactly but certainly more delicious.

I've known about lignonberries for a long time, but, knowing they were Scandinavian, it never occurred to me to look for them in a local grocery store. Turns out Harris-Teeter has them and at least one other (possibly Kroeger).

They're commonly made into jam or preserves (and the preserves are often used as a sauce, for example, on pancakes). They also go well with roast meat. If you like cranberries, you'll love these. If you don't like cranberries, you might find these more palatable so if anyone ever offers you any, give them a try.

These go a long way in redeeming Sweden for foisting lutefisk on the world.

ERA: I threw an extra "n" into ligonberries. I corrected it in the subject line, but I know I won't find all instances in the text so I left that alone.

Comments

In Alaska we called them "lowbush cranberries" and gathered them with the kids in the woods near where we lived. I didn't realize they were the same thing as lingonberries until we got back down here.
They are a low-bush cranberry although their closest relative is apparently the partridge berry.
If you've never had IHOP's Swedish Pancakes, you should try them at least once. They're crepe-like, somewhat eggy, and they come with ligonberry butter that makes them (to me) irresistible. I used to get them to make me four instead of three, but these days I try to eat fewer of them when I have them. Say, it's been a while. I wonder how soon I could go over and have a couple.