Cranberry and Lingonberry Sauce

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.

Cranberry and Lingonberry Sauce

Daytona’s Cranberry and Lingonberry Sauce with Pomegranate Crunch

Daytona Danielsen
Course Condiment
Cuisine Scandinavian-Inspired
Servings 3 cups


  • 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.

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