Lingonberry marmalade

For this year’s mulled wine mingle or winter parties, it goes nicely with a charcuterie plate or cheese plate where Västerbottensost® has a given place and where lingonberry marmalade lifts the taste even further. This recipe won’t be as thick as regular marmalade and is perfect to dip a piece of cheese in.

Ingredients

225 g of frozen lingonberries
4 dl red wine
2 cups sugar
1 sprig of thyme

HOW TO DO IT

40 MIN

Lingonberry marmalade

Mix all the ingredients in a saucepan and stir until the sugar dissolves.
Let boil for about 30 minutes over medium heat.
Stir from time to time, so that it does not burn.
When the marmalade has gained consistency, pour it into a clean glass jar and store in the refrigerator until serving.
The marmalade lasts about 1-2 weeks in the refrigerator.

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