The preparation of rårörda lingon is quick and easy. Simply use lingonberries and mix them with sugar. Lingonberries can be freshly harvested or frozen. The amount of lingonberries is twice as much as the amount of sugar.

It is preferable to use caster sugar, which dissolves faster and more homogeneously than crystal sugar. To prepare rårörda lingon, the sugar is poured over the lingonberries, mixed very gently and waited until the sugar is well dissolved. To speed up the process, some lingonberries can be crushed very lightly, by releasing their juice they will allow the sugar to melt more easily. The sugar can dissolve more or less quickly.ĭuring this process, it is necessary to keep the preparation in a cool place. It is nevertheless preferable to keep a maximum of whole lingonberries, the result will give a more beautiful aspect and the texture will be more pleasant. Once the mixture is homogeneous, rårörda lingon can be consumed or preserved in a sterilized glass jar just like jam.ĭepending on the lingonberries used, the taste of rårörda lingon may differ. It is essential to use lingonberries, vaccinium vitis-idaea, which are abundant in northern Europe. However, if they are frozen and not fresh, the taste will be different. Once frozen or deep-frozen, they lose their natural acidity and are often more appreciated this way, which is why harvesting used to be done after the first frosts. Swedish rårörda lingon can be enjoyed as a sweet and sour jam or as a garnish. In Sweden, for example, they are used to accompany meatballs, the famous köttbullar, crepes, raggmunk or porridge.

These small bright and sweet berries are very aesthetic and are often placed on the table in a small ramekin to be added directly to the plates and can be served at will. Rårörda lingon is also available in jars, but the preparation is so simple and quick that it would be a shame to do without it. Lingonberries are also appreciated in Russia in the form of juice, the mors. Lingonberries are also used for the production of alcohol. This recipe is validated by our expert in Swedish cuisine, Chef Stefano Catenacci. Chef Stefano is the co-owner of Nobis Hospitality Group, including Michelin-starred Operakallaren in Stockholm.I’ll end this post with two mocktail recipes from Food’s Ready by IKEA. Mix the lingonberry syrup with the pressed fresh grapefruit in a glass. Ginger syrup: Bring the water, ginger and sugar to a boil and simmer for about 10 minutes. Sieve, pour into a bottle and stand in a cool place. This syrup is great for all kinds of drinks and will keep for several weeks in the fridge.Ĭrush the chilli with a cocktail muddler in a glass. Pour over the rhubarb syrup, ginger syrup and pressed lime. Makes about 200ml.īoth mocktail recipes will turn out better when mixed with a shaker. Hope you’ve enjoyed this beyond the usual edition of IKEA hacks.

Chokladkolapaj lingon