Speaking of ways to use lingonberries without an overwhelming amount of sugar, I tried Kathy Gunst’s recipe, “Cranberry Sauce with Orange, Ginger, Pineapple and Pecans” last year for Thanksgiving. Thanksgiving isn’t too far away, but maybe I’ll make it even sooner just for the heck of it and because it’s so darn good.Kathy Gunst’s recipe combines ginger (fresh and crystalized), maple syrup, pineapple, pecans; orange juice, rind, and zest, and of course cranberries.. She suggests using it on turkey, but if you want to make it more than a once a year condiment, she suggests trying it with a cheese platter or with sweet potatoes as well.
You can find it here: Recipe
And next maybe I’ll try finding a good cranberry chutney recipe.
Gunst, K. 2011. From Notes from a Maine kitchen. Down East Books.