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Lingonberry Syrup (Mountain Cranberry Cordial)

Bottle of homemade lingonberry syrup
A simple homemade lingonberry syrup made with fresh lingonberries, sugar and lemon. Dilute with still or sparkling water to serve as a tart mountain cranberry cordial.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Beverages, Foraged Ingredients
Cuisine Wild Food
Servings 20
Calories 43 kcal

Ingredients  

  • 250 g fresh lingonberries
  • 400 ml water
  • 200 g white sugar
  • 15 ml lemon juice

Instructions 

  • Sort through the lingonberries, removing stems, leaves and damaged berries. Rinse well under cold water; a few small pieces of stem or leaf are fine as the syrup will be strained.
  • Add the lingonberries and water to a medium saucepan. Bring to a gentle simmer over medium heat, then reduce the heat and cook uncovered for about 15 minutes, stirring occasionally.
  • As the berries soften, gently crush them with the back of a spoon. Continue cooking until most of the berries have burst and the liquid is deep red.
  • Pour the mixture through a regular sieve set over a bowl or jug. Press the berries firmly with the back of a spoon until they have burst and you have extracted as much liquid as possible.
  • Pass the extracted liquid through a fine-mesh sieve to remove seeds, skins and smaller pieces of fruit.
  • Pour the strained liquid back into the clean saucepan. Add the sugar and heat gently, stirring until completely dissolved.
  • Bring to a gentle simmer and cook for 2–3 minutes. Stir in the lemon juice, then remove from the heat.
  • Pour the hot syrup into a clean, sterilised bottle or jar. Allow to cool, seal and refrigerate.

Notes

Variations and Substitutions

This lingonberry syrup is naturally vegan, dairy-free and gluten-free.
  • Add warming spices: Simmer a small cinnamon stick or one star anise with the berries, removing it before straining.
  • Add redcurrants: Replace part of the lingonberries with fresh or frozen redcurrants for a slightly different tart berry flavour.
  • Adjust the sweetness: Lingonberries vary in sharpness, so you can slightly increase or reduce the sugar to suit your berries and how you plan to use the syrup.
  • Frozen lingonberries: Frozen berries can replace fresh lingonberries without thawing; allow a little extra time for the mixture to return to a simmer.
  • Lemon juice: This can be adjusted to taste. Very tart lingonberries may need less, while a little extra can help balance a sweeter batch.
Storage: Keep the syrup in a clean, sealed bottle in the refrigerator and use within a few weeks. For longer storage, freeze it in small containers or ice cube trays, leaving room for expansion. Thaw overnight in the refrigerator and shake or stir before using
Keyword berry syrup, foraged lingonberries, homemade lingonberry syrup, lingonberry cordial, lingonberry syrup, mountain cranberry syrup