What are lingonberries cause I heard of them?

Question

I know there a type of berrie

Answer 1

Lingonberries are an evergreen dwarf perennial shrub native to Northern and Central Europe and colder areas of North America. They grow in acidic humus-rich sandy loams in open growing pine or fir forests. Lingonberries grow to a height of approximately 16 inches and spread by underground rhizomes. Lingonberry plants (also called cowberry, foxberry, rock cranberry) normally produce two crops of pea sized, bright red berries. Depending on the variety, location, or climate, either the summer or fall crop is favored for commercial harvest and the other is of minor importance.

The Fruit
Lingonberry fruit has an aromatic, tart flavor. The berries are high in benzoic acid, providing a very long shelf life of over 8 weeks under normal refrigeration. Unlike currants and gooseberries, lingonberry seeds are extremely small and are not noticeable in the fruit or processed products. Lingonberries are an extremely popular food source in Europe. The berries are used in jams, preserves, fruit drinks, as well as sauces to accompany meat and cheese dishes. In Europe the fruit is used for medicinal purposes including bladder and kidney infections, lowering cholesterol, and treatment of rheumatic diseases. We find the berries are delicious eaten fresh and a very good substitute for cranberries, although not as tart.

Commercial Industry
Lingonberries are harvested from the wild in Scandinavia and commercially cultivated in Central Europe. Over 80 million pounds of fruit is harvested annually and either consumed domestically or exported. There is considerable interest in these countries to continue research on commercial lingonberry production and new cultivar development as the current supplies can hardly cover the rising demand. Research in Wisconsin on commercial lingonberry production and variety development has been on going since 1987.

Planting and Cultural Care
Lingonberries are grown commercially combining cultural practices from blueberries and strawberries. Their soil requirements are similar to blueberries, preferring acidic, well drained soil with high levels of organic matter. Sandy soils, sandy loams or peat are most suitable but some growers are having good results planted on heavier soils if enough organic matter is added. Field layout is quite similar to strawberries with rows spaced 42-60" apart and plants spaced 12-18". The plants will grow together forming a solid bed about 12-24" wide.

Select a site that is well-worked and free of perennial weeds. Some growers are fumigating if nematodes, symphylans, or weeds are a problem. If the organic matter content is below 5%, sawdust or ground bark can be added in the top 4 inches of soil and incorporated down the row. The pH should be adjusted to 4.5 to 5.0 prior to planting. Some growers plant on raised beds, incorporating sawdust in the bed. This is especially helpful on heavier ground.

Lingonberries are quite sensitive to over fertilization. Mature plantings in Germany have performed well with annual applications of 170 pounds of chloride free 20-10-15-6. Adequate moisture throughout the growing season has proved to be essential for good growth and high yields. Irrigation can be either by overhead or drip systems. Lingonberries are relatively pest and disease free in Europe. Weed infestations will reduce yields.

Commercial fields are usually planted in the spring from one year rooted cuttings. Yields from fields in Germany have averaged around 4.5 tons per acre. Tests in Sweden have shown production potential of over 10 tons per acre for some of the newer varieties. Berries are harvested using berry rakes similar to the rakes used for lowbush blueberries in Maine. Research in Germany on mechanical harvesting has been promising and indicates the berries should adapt well to this method.

Market Potential
The market for Lingonberries in the US is untapped. There has been strong interest from a number of gourmet preserve manufacturers given the outstanding jams, jellies, syrups and wines that can be made with the fruit. Direct market sellers should find an enthusiastic reception from their customers looking for something new or from those of Northern European descent that know the fruit as a homeland favorite. There has been interest by fresh marketing firms to offer lingonberries in clamshell packs, given their long shelf life and appealing appearance.

Answer 2

The Lingonberry, or dry ground Cranberry, is a common wild fruit species found in our northern forests. It is closely related to the bog cranberry, which is the cranberry that is widely used in North America and Europe for holidays and special occasions.

Traditionally, northern people around the world have made extensive use of the Lingonberry. People from Northern Europe, Canada, as well as Alaska consider this fruit to be an important diet staple. Historical references suggest that many European explorers, and Native people considered Lingonberries one of the most important edible wild fruits.

The Lingonberry has many common names: Norway calls it "Tyttebaer"; Sweden refers to it as "Lingon"; Finland calls it "Puolukka"; and in parts of Alaska and Canada it is known as the "Rock Cranberry" or "Mountain Cranberry". Some have compared the Lingonberry to the commercially grown Cranberry; but, the Lingonberry has a distinct, very intense flavor like no other berry.

Lingonberries can be used fresh or frozen, incorporated into sauces, syrups, jellies, fillings, as well as drinks. Lingonberries have a one of a kind taste, that puts them in a class by themselves, and will complement any meal.

My husband used to make a joke that we had so much Ikea furniture that guests wonder if we were going to serve lingonberry meatballs for supper....

Swedish Meatballs with Lingonberry Sauce Recipe courtesy Tyler Florence
Show: Food 911
Episode: The Swedish Chef

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving


In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.

Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

Here is the recipe, though I have honestly never made them...

Answer 3

They are like cranberries