Our Alaska Lowbush Cranberries are actually the same berry as the Swedish Lingonberry. As I mentioned earlier, this year we have a bumper crop. If I continue and this cranberry kick I will have to change the name of my blog to "The Red Kitchen". This morning I decided that it would be great to make a traditional Lingonberry dish for breakfast, a celebration of a beautiful fall day and a bountiful harvest. Growing up the Suomi Cafe was the local place for a hearty breakfast and they served Pannukakku and although I have probably only eaten it once or twice, I have always wanted to try making it at home.
I started the Lingonberry sauce last night before bed. I like my sauce pretty tart, so up the sugar to 1- 1 1/4 cups if you like it sweeter. This can be served warm or cold. I put the sauce in the fridge overnight and served it cold on the Pannukakku. The Pannukakku recipe I found on the Kreative Kirstin blog was good, but I could tell that the amount of butter was WAY off. I used half a stick and it probably would have been fine with 1/4 stick.
Lingonberry Sauce
3 cups lingonberries or cranberries
1 cup water
3/4 cup sugar
In a medium saucepan combine cranberries and water. Boil over medium heat for 15-20 minutes until sauce begins to thicken. Remove from head and add sugar, stir until dissolved. Let cool. Transfer to refrigerator. Serve.
I grew up with my father making Finnish pancakes! What a wonderful addition. This fall when the low-bush cranberries are ripe I will make this for him. Thank you!
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