Scandinavian-Inspired Lingonberry Cocktail Sauce Recipe
Classic shrimp cocktail sauce may be a prohibition era classic, but this pungent combination of horseradish and sweet ketchup traditionally seasoned with lemon juice, hot sauce, and a dash of Worcestershire remains the perfect pairing for chilled seafood to this day.
- 1 (2-inch) piece fresh horseradish root
- 1 teaspoon caraway seed
- 1 cup ketchup
- ½ cup lingonberry preserves
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon gin
- 1 teaspoon celery salt
- ¼ teaspoon ground white pepper
- Remove the peel from the horseradish root.
- Grate enough horseradish to measure 2 tablespoons. Set aside.
- Use a mortar and pestle to grind the caraway seed into smaller pieces.
- In a medium bowl, mix all ingredients until well-combined.
- Transfer the sauce to a serving bowl and refrigerate until ready to use.
- Use as a dip for cooked shrimp or other chilled seafood.
Lingonberries grow naturally on evergreen bushes in Scandinavian forests, and, as such, they can be difficult to find. The tart berries can be used in everything from sweet desserts and beverages to game meat preparations. Lingonberries have a tart flavor similar to cranberries and are a delicious foil to sweeter ingredients, such as ketchup. To her cocktail sauce, Kinnaird adds in fresh dill, caraway seed, and even a bit of gin for a true Scandinavian taste. This sauce is not only delicious with chilled seafood but could be spread on an open-faced sandwich, slathered on a burger, used as a garnish for deviled eggs, or drizzled on roasted root vegetables.
Gather the Scandinavian-inspired lingonberry cocktail sauce ingredients
This easy-to-prepare yet wonderfully flavorful sauce comes together in mere minutes. You will start by peeling and grating some horseradish root to give the sauce a pungent and fresh flavor. Use a mortar and pestle to coarsely grind whole caraway seeds and bring out their essence to give the sauce a distinctively Scandinavian flair. Choose a good-quality ketchup as the base, checking the ingredients to make sure it does not contain high fructose corn syrup or an abundance of sweeteners. Lingonberry preserves add a distinctive sweet and tart quality with a bit of texture from the berries. Fresh dill and lemon juice add brightness and herbaceous undertones, while a splash of gin gives a bit of juniper notes. White pepper and celery salt give the sauce a final seasoning.
