Wednesday, November 22, 2006
I know, I know - I promised this recipe quite a while ago! Better late than never, yeah? Lingonberries are probably not so easy to find outside of Scandinavia, but cranberries are quite similar and I'd definitely give them a go for this recipe. Maybe you have some left over from Thanksgiving dinner?
Happy Thanksgiving by the way, to all those who celebrate. I've actually adopted this lovely holiday for my own family, and will serve a fairly traditional meal on Sunday. I like to be thankful for having such great family, and I'm glad to be able to gather them all (most, anyway) together for this. It'll be the third year running - and since we don't really spend christmas together, it's nice to get together a bit earlier.
250 g lingonberries
300 ml sugar (1 cup plus 3 tbsp)
100 ml cream (35-40% fat)
50 g butter
Use a blender to liquidise the lingonberries, and press them through a sieve to get rid of any big pieces. Pour into a small pot, and add sugar, cream and butter. Bring to a boil. Stirring all the time, bring the mixture up to 125°C, or until a small sample dropped into a bowl of cold water can easily be rolled into a firm ball. Beware that it takes a lot of time at first, but then the temperature will rise very fast - you really have to watch it. I can't tell you how long it will take, as it will depend greatly on your stove and the pot you use. (The larger the surface, the faster it will be.)
Pour the toffee in a buttered dish, and let it cool overnight. Cut into pieces, and either wrap them in paper or dip in chocolate. Keep in the fridge.
The recipe in Swedish: