Sugar
Sugar is a family of sweeteners with different forms and food roles; refined white sucrose may come from cane or beet, while less refined forms add other flavours and moisture.
Modern method
Rårörda lingon
Raw-stirred lingonberries
A Swedish uncooked lingonberry accompaniment: frozen berries are mixed with granulated sugar and thawed, with occasional stirring, until the sugar dissolves.
Lingonberries stirred raw
Rårörda lingon are lingonberries mixed with sugar and left uncooked. The recipe's defining operation is not boiling the fruit into ordinary lingonberry jam: frozen berries thaw in the sugar while the mixture is stirred a few times. The bowl is ready when the berries have thawed and the sugar has dissolved.
This is a small, measured accompaniment rather than a general preserving formula. ICA's Swedish recipe page attributes its version to Buffé no. 10 (2018). It gives 250 g frozen berries and about ½–1 dl granulated sugar, with an approximate yield of 3 dl. The sugar amount is a range in the source, so this record keeps it as a range instead of selecting one fixed sweetness.
Sources for this section
Thawing and stirring
Put the frozen lingonberries and sugar together in a bowl. As the berries thaw, stir the mixture a few times so the sugar is distributed and dissolves. The recipe does not give a fixed thawing duration; its listed total time is over 60 minutes, while the written endpoint is simply thawing and dissolved sugar.
The published tip for fresh berries is separate from the frozen-batch directions: running an electric mixer on its lowest speed for about one minute helps the sugar dissolve faster. It does not supply a different ingredient ratio, so the recipe keeps the source's measured batch unchanged.
Sources for this section
Serving and cold storage
The recipe describes the result as a sweet-tart accompaniment and suggests it with meatballs, pancakes or breakfast porridge. These serving suggestions fit the berries' bright taste against rich savoury dishes as well as simple breakfast foods; the source does not turn them into a cooked filling or sauce.
The original recipe describes thawing frozen berries but does not give a finished-product freezing period. In a later reply on the same page, ICA-Köket estimates about a couple of weeks in the refrigerator and names hygiene and time left at room temperature as factors. That is the publisher's practical guidance, not a validated shelf-life study. No boiling-water processing or room-temperature storage method is supplied.
Sources for this section
History
The inspected recipe is attributed to Buffé no. 10 (2018). It documents a modern Swedish-language preparation but supplies no earlier historical attestation or origin claim.
Ingredients
Yield 3 dl · Scaling: source batch only
Frozen lingonberries
250 g
The source says this is about 5 dl.½ dl
About ½–1 dl; retain the source's range.Method
Risks and precautions · Standard risk
This recipe is uncooked. It gives no boiling-water canning process or room-temperature storage method.
ICA-Köket's later reply estimates about a couple of weeks refrigerated and says hygiene and time left out affect that estimate. It is publisher guidance, not a tested shelf-life; the page gives no finished-product freezing period.
- Put the frozen lingonberries and granulated sugar in a bowl. Leave them to thaw until the sugar has dissolved.
- Stir the mixture a few times while the berries thaw.
- Serve when the berries have thawed and the sugar has dissolved. For fresh berries, the source's tip says an electric mixer on its lowest speed for about one minute helps the sugar dissolve faster.
Conditions
Yield3 dl
Temperature controlRefrigerated
Places
Sweden
Documented preparation · Country evidenceICA's recipe page identifies this as a Swedish-language recipe from Buffé. This is a documented publication context, not evidence of the preparation's origin.
Related
Made from
More from Sweden
5-minuterssill
A Swedish ready-to-dress herring preparation: add the classic sliced aromatics and spices to already prepared herring, then serve or chill for fuller flavour.
A surströmming meal
A Swedish late-summer meal of commercially prepared surströmming, tunnbröd, potatoes, onion and cultured cream. This is a serving preparation; the specialist fish fermentation is not made at home here.
Ättika
A Swedish-style spirit vinegar made by fermenting neutral alcohol with live vinegar bacteria, with a separate guide to commercial ättika strengths.
Barley and oat porridge (Viking Age)
Crushed or milled barley cooked in water until the starch softens and the mixture thickens, the plainest way a northern household turned stored grain into a meal, here with apple and hazelnut.
Birch sap vinegar
Vinegar from spring birch sap fermented to alcohol and then acetic acid, usually with added sugar or honey because the sap is so dilute; made in Sweden and described in older eastern European accounts.
Filmjölk
Filmjölk is a Swedish cultured milk with mild acidity and a spoonable body. This recurring batch uses filmjölk from the previous batch to culture fresh milk.
Gravad lax
Salmon is cured with salt, sugar, pepper, dill and lemon zest under refrigeration.
Kanelbullar (Swedish cinnamon buns)
Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.
Related in the family
Apple butter, tested canning method
Apple butter is a smooth, concentrated apple preserve cooked with cider, vinegar, two sugars and spices, then hot-filled and processed in a boiling-water canner using the published jar-size and elevation schedule.
Apple jelly without added pectin
A clear jelly made from tart-apple juice, sugar and optional strained lemon juice. This batch uses a stated fruit-to-water preparation, gel endpoint, hot fill and altitude-adjusted boiling-water process.
Berry jam without added pectin
A NCHFP berry jam made without added pectin: crushed berries and sugar are cooked to the desired gel point, hot-filled into sterile half-pint or pint jars, and processed in a boiling-water canner.
Cabello de ángel (figleaf-squash freezer preserve)
Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.
Doce de abóbora with walnuts
Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.
Dulce de membrillo, pressure-cooker method
Dulce de membrillo is quince cooked with sugar into a firm paste for slicing. This family method softens the fruit in a pressure cooker, then blends it and leaves it to set.
Feijoa jam
Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.
Fruit butter (appliance routes)
A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.
Community
No community contributions have been published for this entry yet.
Share what you made
Sign in to contribute. Published comments and photos are free to read.
Sources
ICA.seMethod · Ingredients · Use · Storage · Geography
Rårörda lingonThe recipe lists 250 g frozen lingonberries (about 5 dl), approximately ½–1 dl granulated sugar and an approximate yield of 3 dl.
The directions mix frozen berries and sugar in a bowl, let them thaw until the sugar dissolves, and stir a few times during thawing.
A recipe tip says fresh berries dissolve sugar faster if mixed with an electric mixer on its lowest speed for about one minute.
The recipe is attributed to Buffé no. 10 (2018) and suggests serving with meatballs, pancakes or breakfast porridge.
In September 2026, ICA-Köket replied that the preparation keeps about a couple of weeks refrigerated and that hygiene and time left at room temperature affect that estimate; no validated shelf-life study or finished-product freezing period is given.
Cited in: Lingonberries stirred raw; Thawing and stirring; Serving and cold storage