Norwegian berries: from cloudberries to lingonberries — how they influence cuisine and what to cook with them
Norway is famous not only for its fjords and mountain landscapes, but also for its unique flora, among which local berries occupy a special place. Thanks to the harsh climate and long summer days, berries in Norway have an unusual taste and aroma. In this article, we will tell you about Norway's most popular berries: cloudberries, lingonberries, blueberries, and how they influence local cuisine. We will share recipes and tell you where you can try or pick these berries.
Why is cloudberry considered the "queen of berries" in Norway?
Cloudberries are one of the rarest and most prized berries in Norway, growing in the northern regions of the country. They have a sweet and sour taste and a rich flavour, and their bright orange colour is reminiscent of a sunset over the fjords. Cloudberries are used not only in jams and desserts, but also in beverages such as liqueurs and fruit drinks. Due to the difficulty of harvesting them and their limited growth, they are considered a delicacy.
How are lingonberries and blueberries used in Norwegian cuisine?
Lingonberries and blueberries are berries that can be easily found in Norwegian forests. They are widely used in desserts, jams and drinks.
- Lingonberries: often found in meat dishes such as stewed meat with lingonberry sauce, and also used to make sweet desserts.
- Blueberries: often added to pies and ice cream, and also used to make a traditional blueberry sauce to accompany meat or fish.
Cloudberry jam recipe (1 jar, 500 ml)
Ingredients:
- 500 g fresh or frozen morosha berries
- 300 g sugar
- 100 ml water
- 1 tablespoon lemon juice
Preparation:
- Wash the cloudberries and mix with sugar in a saucepan.
- Add water and lemon juice, bring to a boil, then reduce heat.
- Cook the jam over low heat for 20–30 minutes, until it thickens.
- Pour into sterilised jars and cover with lids.
Lingonberry sauce recipe for meat (serves 4)
Ingredients:
- 200 g fresh or frozen cranberries
- 50 g sugar
- 150 ml water
- 1 tablespoon potato starch
- 1 teaspoon lemon juice
Preparation
- Mix the cranberries with sugar and water in a saucepan. Cook over medium heat for 10–15 minutes until the berries soften.
- Dissolve the starch in a small amount of water, add to the sauce and cook for another 5 minutes until the sauce thickens.
- Add the lemon juice and stir thoroughly. Serve with meat dishes such as roast lamb or chicken.
Where in Norway can you pick cloudberries and other berries?
- Cloudberries: often grow in northern regions such as Finnmark, Tromsø and Lofoten. They are best picked from July to August.
- Lingonberries: widely distributed in forests throughout Norway, especially in the Vestland and Trondheim areas.
- Blueberries: can be found in coniferous and deciduous forests in Oslo and Bergen.
It is best to go to the Norwegian forests with an experienced guide, especially if you plan to pick cloudberries.
What drinks and desserts can be made with Norwegian berries?
- Cloudberry liqueur: mix cloudberries, sugar and vodka. Leave to infuse in a dark place for a few weeks, then strain and serve chilled.
- Blueberry pie: a classic Norwegian dessert that is easy to make with blueberries. Use warm dough, pour over the berries and bake until golden brown.
- Lingonberry drink: mix lingonberries with sugar and add a little water. Strain, chill and serve as a refreshing drink in summer.
Norwegian berries are not just ingredients for desserts, but an important part of the local culture and nature. Cloudberries, lingonberries and blueberries all feature in the country's traditional and modern cuisine, adding bright flavours and aromas. Immersing yourself in the world of these berries is not only a culinary experience, but also a cultural one. The berry picking season in Norway is a great excuse to take a trip through the northern forests and fjords, enjoying their unique flavours in every dish and drink.
