Mount Vernon Northwestern Washington Research and Extension Center

Vegetable Research and Extension

Photo collage of watermelon tasting, tractor, dry beans


Marsala and Lingonberry Sauce

Recipe developed by Matt Costello, chef at Palace Kitchen – Seattle, Washington

1 tablespoon shallots
1 bottle marsala
1 pint lingonberries
1/2 cup reduced chicken stock
2 tablespoons butter
Sauté the shallots in a pan until they begin to brown. Deglaze the pan with 1/3 of the bottle of wine and reduce by 2/3. Add in the berries and the chicken stock and reduce heat to a simmer. When reduced by 1/2, add in the butter and season with salt, pepper, and a splash of the wine.

Lingonberry Pie

3 cups fresh lingonberries
1/2 cup water
1 cup sugar plus 1 teaspoon
Pie crust for 8-inch pie and lattice

Preheat oven to 450°F. Place washed berries, water and 1 cup sugar in a saucepan. Boil about 10 minutes or until berries are slightly tender. Pour into unbaked, 8-inch pie shell. Top with lattice pastry and sprinkle with remaining sugar.

Bake at 450°F for 15 minutes then reduce heat to 325° F for 15 to 20 minutes or until crust is golden brown.

Lingonberry Soufflé

A rich, holiday dessert. Adapted from a recipe published by Newfoundland Agri-Food Development.

3/4 cup lingonberries
1/4 cup water
1-1/2 cup sugar, divided
2 oranges, zest only
5 egg whites
1 tablespoon orange-flavored liqueur

Preheat over to 375 F. Butter a 1-quart souffle dish and sprinkle it with sugar. Make lingonberry sauce by cooking the berries with 3/4 cup of the sugar and the water until thick (about 25 minutes). Puree through food mill or sieve. Heat puree just until it starts to bubble, then remove from heat and add orange zest.

Beat the egg whites until they reach soft peaks, then slowly add the remaining 1/2 cup of sugar while continuing to whip until stiff. Stir them into the hot puree until evenly blended.

Spoon into the souffle dish and bake for 20-25 minutes.

image of arrow Lingonberry Brochure

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