When I was a child, I often helped my mother picking lingonberries. Unfortunately we didn’t live in the north where there are lots of them so it was kind of tedious. I also didn’t like the taste so I couldn’t really get the point of wasting my time. It was different with blueberries.
Well it is even harder to find fresh lingonberries in NYC. But luckily there are plenty of cranberries. You may even find organic berries. Uncooked Cranberries Preserved Jam or what you may call, Raw Stirred Lingonberries (rårörda lingon) is a very common side dish to plenty of Swedish dishes. I have also heard that it is very similar to a cranberry and orange relish that is common on a traditional Thanksgiving dinner. In my jam or relish I used lime instead of orange and (of course) sucanat instead of white sugar.
½ kg (1 lb) cranberries or lingonberries
150 ml (0.6 cup) sucanat
peals of one lime
Rinse the berries carefully. Crush the berries with a potatoes masher to make the berries softer. Add the sugar and start stirring with a big spoon. Keep stirring and stirring and stir until the sugar is completely melted and you have a nice consistency. For quicker results, run the berries very briefly in the food processor before adding the sugar. It will make it easier to stir. But please don’t use the food processor too long as it will mash them and its nice to see some whole soft lovely berries in the jam. Finally add the lime peals and let the jam rest overnight.
Serve the jam with duck, chicken, turkey, meatloaf, body cakes (kroppkakor), potaoe panncakes, patties or meatballs. M likes it on his breakfast oatmeal (if there is any left…)
I am not used to celebrate Thanksgiving with all that goes with it. But as many people leave town to be with their families, we nearly always arrange something for those friends who are still here. I am not a turkey fan; I prefer goose, duck or even chicken. Last year our dear friend Russel brought two gorgeous chickens. The chickens came from Iowa, where they were brought up in a tree. Not really true, but as they were always outside, they flew up into the tree during the night so the fox couldn’t reach them. Anyway, Russel got them and the dinner was absolutely delicious.
one organic chicken
salt and some pepper
Clean the chicken and rub it with a piece of lemon, both inside and outside. Rub also the chicken with a mixture of salt and pepper. Fill the stomach with thyme, apple pieces and prunes. Take an oven safe string and bind the legs of the chicken. Grease an oven tin with butter and bake the chicken in the oven at 175° (350 F) for 1-2 hours. The time depends on the size of the chicken, I always count 1 hour per kilo (about 2 pounds), but with the filling it can take even longer. The chicken is done when you can easily loosen the legs. To give the chicken a great golden brown color, poor the fat over it from the bottom of the tin. Let the chicken cool down a little before cutting it.
Heat up some of the fat from the chicken. I always let some of the apples and prunes cook in the fat for a greater taste. Filter the sauce before adding some milk or cream. Heat it up again and when it starts to boil lower the temperature and season with salt, pepper and some lingonberries or cranberries. Serve with boiled potatoes, the sauce, sour pickled gherkins, lingonberries and a salad.
This recipe is from my mother, its how she would prepare a goose. I think many prepare their Thanksgiving turkey in a similar way. This year I will do duck.