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’s Cranberry and Lingonberry Sauce with Pomegranate Crunch
- 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
- 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.
- 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.
- Remove from the heat and stir in the lingonberry jam. Give it a taste and add a little sugar if needed.
- Chill until cool, then stir in the pomegranate seeds.