And the sauce to go with the Swedish meat balls. Also from the same person on the same NG...
========================================================
Lingonsylt"

There are two tradional ways of making lingonberrie-sauce (or jam or
what ever you want to call it)
We eat it with meatballs, meatloaf and such.
Also some eat it with pancakes (crepes) I don't though..it is a
little bit too sour for that I think. I prefer blueberry jam with my
pancakes...

The first version is more popular among children than the other
type...but both is good Normal "lingonsylt"

This makes 2 ½ litres of jam

2 kg lingonberries
3-4 dl water
1,2 litres of sugar

( 1 litre is 34 US fluid oz )

rinse the berries (and make sure there are no leaves in them)

pour them into a big pan, add the water and heat it slowly let it
boil slowly for 15 minutes
Take it off the heat and add the sugar stir it occasionally until the
sugar has dissolved

Take the foam off it and pour it into jars.
---------------------------------------------------------------

Rårörda lingon
(raw stirred lingonberries)

This makes 2 ½ litres

2 kg lingonberries
1,5 litres sugar

rinse the berries (and make sure there are no leaves in them)

put them in a large mixing bowl add the sugar and stir until it is
all "mushy" and the sugar has dissolved.

Pour it into clean cold jars.

Can also be frozen
or it'll last 3-4 months in the fridge