Orange-Lingon Marmalade just right for turkey
A taste of Norway for Thanksgiving
Photo: Kristi Bissell
This Orange-Lingon Marmalade is an easy and unexpected way to spice up your Thanksgiving dinner.
Kristi Bissell
Taste of Norway Editor
The Norwegian American
This Orange-Lingon (Orange-Lingonberry) Marmalade is an easy and unexpected way to spice up your Thanksgiving dinner and bring a little Scandinavian flair to your holiday table. Frozen lingonberries (feel free to substitute fresh or frozen cranberries if you like) simmer with fresh orange juice and zest, sugar, and just a touch of red pepper flakes to create a sweet and spicy marmalade you and your guests won’t soon forget. It makes a great alternative to a traditional cranberry sauce as an accompaniment to roast turkey.
This is not a recipe that involves any kind of complicated canning process. This marmalade is intended to be stored in the refrigerator when it is finished, and it can be made up to two weeks ahead of time. This makes the process of making marmalade quick, easy, and foolproof. For longer storage, transfer the marmalade to a freezer-safe container or bag and freeze for up to three months.
It also makes a wonderful homemade gift during the holiday season. Transfer the marmalade to small jars and share with friends and family! I hope you give this zesty marmalade a try in the coming weeks. It’s a fun and delicious way to bring lingonberries to the table as part of the Thanksgiving celebration.
ORANGE–LINGON MARMALADE
Adapted from MATPRAT
Makes about 2 cups
INGREDIENTS
- 3 cups frozen or fresh lingonberries (or frozen or fresh cranberries)
- Zest and juice from 1 orange
- ¾ cup water
- ¼ tsp. red pepper flakes
- Pinch of salt
- 1¾ cups granulated sugar
INSTRUCTIONS
- Place the lingonberries, orange zest, and juice, water, red pepper flakes, and salt in a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Begin to add the sugar, about a half cup at a time, and bring the mixture back to a simmer before adding more. Once all the sugar is added, reduce the heat to medium low and simmer until the mixture takes on a syrupy, jam-like texture, about 45 minutes.
- Once the marmalade has cooled, transfer it to a jar and seal with a lid. Store the marmalade in the refrigerator for up to two weeks. Freeze for longer storage.
This article originally appeared in the November 2023 issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.
