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Cranberry and Lingonberry Sauce
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.