Lingonsås

Lingonsås, or lingonberry sauce, is a tart-sweet sauce made from lingonberries (Vaccinium vitis-idaea) and is a staple in Nordic cuisine, particularly in Sweden, Norway, and Finland. It is typically served as a condiment to accompany meat dishes such as Swedish meatballs, roast pork, and game meats, as well as with potatoes and gravy.

Preparation and ingredients: Traditional lingonsås is made by simmering fresh or frozen lingonberries with water and sugar until the berries release juice and the mixture thickens into a pourable sauce. Some recipes use only lingonberries and sugar, while others add a small amount of starch as a thickener or lemon juice to balance acidity. Commercial lingonsås is widely available in jars and may include added preservatives or sweeteners.

Differences from related products: Lingonsås is distinct from lingonsylt, which is a thicker, sweeter lingonberry jam. Lingonsås is usually smooth and pourable, whereas lingonsylt resembles a preserve or chutney. Variants may incorporate spices, cream, or wine, but such additions are less common and typically found in modern or gourmet versions.

Cultural role: Lingonsås is a common component of Swedish meals and is frequently associated with meat dishes, especially köttbullar (meatballs). It is also used in other Nordic cuisines and is a familiar item in households and restaurants, including as part of traditional Scandinavian holiday dishes.

Nutritional notes: Lingonberries are relatively high in vitamins and antioxidants; the nutritional profile of lingonsås depends on the fruit content and sugar level, with higher sugar versions providing more calories.