Cranberry and Lingonberry Sauce with Pomegranate Crunch

This cranberry and lingonberry sauce takes its cues from both American and Scandinavian traditions: the cranberry sauce often served with Thanksgiving turkey, and the lingonberries that are a common accompaniment for Swedish meatballs. Around my family’s Norwegian-American table, it feels like an appropriate nod to both tradition and heritage. This is what I’ll be bringing to share next week as we gather for a celebration of family and of gratitude.

This Thanksgiving marks the beginning of my second holiday season as a single woman. After 16 years of marriage, my ex and I were on the verge of finalizing our divorce last year at this time. While neither Thanksgiving nor Christmas had a rootedness about them then, life has settled considerably in the year since. I am looking forward to celebrating Thanksgiving at my parents’ table this year with my son and my daughter, and with the new man that I am in a promising and fulfilling relationship with. Somehow it all feels right.

Daytona Danielsen

Daytona’s Cranberry and Lingonberry Sauce with Pomegranate Crunch

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Servings: 3 cups

Course: Condiment

Cuisine: Scandinavian-Inspired

Ingredients Method

Ingredients

  

• 2 pounds fresh cranberries
• 1/2 cup water
• 1 cinnamon stick
• 1 bay leaf
• 1/2 tsp freshly-ground cardamom seeds
• 1/4 tsp salt
• 3 tangerines or clementines cut in half crosswise and then each half cut into quarters
• 1/2 cup red wine, such as cabernet sauvignon optional
• Sugar to taste (I used 2 Tb)
• 1 (14-ounce) jar lingonberry jam
• Seeds of 1 pomegranate

Method

 

1. Cook the cranberries with the water, cinnamon stick, bay leaf, cardamom, and salt in a large skillet or pot, stirring occasionally, until they’re just beginning to split.
2. Add the oranges, smashing them with the back of a spoon to release the juices. Continue to cook until the cranberries are as soft as you’d like.
3. Remove from the heat and stir in the lingonberry jam. Give it a taste and add a little sugar if needed.
4. Chill until cool, then stir in the pomegranate seeds.