Lingonberry curd

Lingonberry curd is deliciously tart and has a beautiful colour. It goes equally well with yoghurt for breakfast, ice cream for dessert or a Christmas treat.

1 jar

30 minutes

Rating (1 ratings)


250 g lingonberries
2 egg yolks
140 g Dansukker Jam Sugar
2 pinches gingerbread spices 
25 g butter at room temperature


Press the lingonberries through a fine-meshed sieve. Beat the egg yolks and fold into the lingonberries. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan.

Add the jam sugar and gingerbread spices and simmer while stirring for 2-3 minutes.

Remove the saucepan from the heat and add the butter in stages while continuing to whisk. Place the saucepan in a bowl of cold water and beat with an electric whisk until the lingonberry curd has cooled.

Pour into a warm, thoroughly-cleaned jar. Keep refrigerated.

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