Lingonberry Mostarda

Makes about 4 cups.

Note: From “Jul: Swedish American Holiday Traditions,” by Patrice Johnson, who likes to serve this with ham.

 

• 1 c. granulated sugar

• 1/2 c. packed brown sugar

• 1/2 c. champagne vinegar

• 1/2 c. water

• 1/4 c. yellow mustard seeds

• 3 tbsp. maple syrup or honey

• 2 c. fresh or frozen lingon-berries

• 3 tbsp. prepared Dijon mustard

• Zest of 1 orange

• Salt and pepper to taste

Directions

In a large saucepan, combine sugars, vinegar, water, mustard seeds and syrup. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add 1 cup lingonberries and continue simmering, stirring frequently, for an additional 15 minutes. Add remaining berries and simmer another 10 minutes. Remove from heat and stir in Dijon mustard, zest, salt and pepper. Chill and serve.