The Cook’s Kitchen

I believe I experienced my very first taste of a lingonberry at the breakfast giant, IHOP. As crazy as it may sound, I was instantly smitten. Those delightful Swedish Pancakes are served up with a dollop of lingonberry butter and a small scattering of lingonberry fruits. Reminiscent of a cranberry, lingonberries are much smaller in size, and bear a much more tender skin than its cranberry cousin. Ever since that day, I’ve been in love with lingonberries.

Lingonberries can be found growing in the wild in many places in Eastern Europe. Here in the United States, Washington State is home to a cultivated variety. The berries themselves are very tart and are almost always turned into preserves, juice, or syrup where sweeteners will be added. Lingonberries are also a nutritional powerhouse, packed with vitamins A, C, B, as well as the nutrients potassium, magnesium, phosphorus, and calcium. The seeds of the lingonberry are a rich source of Omega-3 acids, and much like its cousin, the cranberry, contains the photochemical known to treat and eliminate urinary tract infections.

Aside from all those benefits, lingonberries are delicious! They are also becoming much more popular in this country and are easily found in specialty stores and in many grocers’ aisles as well. Most often found in the form of preserves, the gorgeous ruby-red color makes lingonberries an excellent addition to any dessert. They add a bright surge of color to anything from cheesecake or rice pudding, to ice cream or a simple trifle.

I’ve even been known to dip a spoon straight into the jar for just a little taste of something. Lingonberry preserves are well worth the trouble to seek them out. They make a wonderful addition to any pantry, and can be found in specialty grocery stores or online at Lingonberry.com.