Food on Fridays: Blueberry Sauce (and Nancy’s Lingonberries)

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Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, I encourage you to join the book club at and post your responses to the essays in The Spirit of Food; because, you see, we’re pretty relaxed over here. Posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.

  1. New Book Explains How to Heal Kids with Nutrition
  2. Charmingly Retro Shrimp Cocktail
  3. Raspberry-Banana Bread
  4. Tomato & Basil Orzo Salad
  5. Clean Out the Fridge Vegetable Soup
  6. Ultimate Banana Bread
  7. Spicy Black Bean Soup
  8. Peanut Butter Pretzel Cookies
  9. Weight Watchers Low Cal Veg Soup
  10. Whole Wheat Pancakes, Bread, Peanut Butter Cookies
  11. Crock-pot Chicken Posole
  12. Mom’s Oatmeal Cookies (Giving Up on Perfect)
  13. Butterscotch Blondies
  14. Crab Corn Chowder
  1. Southwestern Beef Combo @ Talking Dollars and Cents
  2. Tomato Basil Tart and more
  3. Chipotle Turkey Chili
  4. Southern Plate Cookbook Review
  5. Herb Couscous, Zucchini & Chicken @ Anktangle
  6. marbled peanut butter brownies
  7. Meyer Lemon Pancakes And Meyer Lemon Giveaway!
  8. Mac and Cheese Beef Casserole
  9. Spicy Bean & Sausage Soup @ Midnight Maniac
  10. A Vegetarian House Guest – Hazel
  11. Creamy Garlic Penne Pasta Easy Side Dish
  12. Grilled Chicken with Lime Butter, Sauteed Okra
  13. Pineapple biscuit pudding. . . . no bake/cook version
  14. This linky list is now closed.

Food on Fridays with Ann

On Mondays at (THC), the Book Club continues to dip into The Spirit of Food: 34 Writers on Feasting and Fasting toward God.Last week’s reading included “Things that Fall and Things that Stand,” an essay by Nancy J. Nordenson. She contrasts the disturbing shock and fear of sudden loss (lingering with her after a bridge collapsed in Minneapolis—a bridge her kids could easily have been crossing at the moment it fell) with the strength and grounding we families find in sharing a meal that ties us to our heritage. The meal she describes throughout the piece is a breakfast of Swedish Pancakes with Lingonberries.She concludes with her family finally full, satisfied by stacks of pancakes and mugs of coffee. “We are happy about each other and we are full,” she writes. And she ends with this:

“We’ll soon get up from the table and do who knows what and drive who knows where for all the rest of our lives. But here, now, the wholeness of this moment, dense and round as a concrete piling driven deep into bedrock, anchors our paths. This is what it feels like when all is well. Might not a person just tip right over from the weight of fear or angst without this ballast at the other end?” (Fields 109).

I couldn’t get her essay out of my head. I didn’t officially write about it on Monday, when I posted about two other essays. But it lingered with me, the idea of moments with family as ballast in a tippy, uncertain world and the thought of those Swedish Pancakes as anchors.That particular breakfast food isn’t part of our family heritage. But we can find that same sense of comfort, that wholeness she describes, when we gather around the table and roll up crepes or pour maple syrup over homemade pancakes.Last Saturday, we made pancakes. With Nordenson’s lingonberries in mind, however, I tried something new.I pulled out blueberries frozen from last summer’s bounty and made a topping something like hers. This was new, this sauce. We usually depend upon the maple syrup to add flavor and sweeten. But this was a wonderful way supply flavor and sweetness while adding color and texture.Sometimes the things that ground us, the family history, the traditions, are brought to life by adding something new.We welcome blueberry sauce to our table.But first, the inspiration: Nancy’s lingonberries.

Nancy Nordenson’s Lingonberries:


  • 1 pint fresh or frozen lingonberries
  • 1 1/2 C cold water
  • 1 1/2 C sugar


  1. Place lingonberries and water in an uncovered saucepan. Bring to a rolling boil.
  2. Add sugar, stirring well to dissolve.
  3. Bring the mixture back to a boil, then reduce heat slightly and maintain and steady, but gentler, boil for about 8 minutes.
  4. Pour into a heat-resistant bowl and let cool. Refrigerate.

Ann’s Blueberry Sauce

source: Just a Pinch Recipe ClubIngredients:

  • 1/2 c sugar (could use a bit more)
  • 1 Tbsp cornstarch
  • 1/2 c water
  • 2 c fresh blueberries
  • 1 Tbsp butter


  1. Combine sugar and cornstarch in a saucepan; stir in water.
  2. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
  3. Add berries.
  4. Reduce heat and simmer for 8-10 minutes, until berries burst.
  5. Stir in butter until melted. Serve warm.


Check out Mega Memory Month (MMM) details at MMM Headquarters!


Fields, Leslie Leyland (ed.). The Spirit of Food: 34 Writers on Feasting and Fasting Toward God. Eugene, OR: Cascade Books, 2010.
Photos by Ann Kroeker.
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  • Comments

    1. I am so enjoying your posts around The Spirit of Food – they are excellent! I definitely need to get hold of a copy of this book. Also I really liked your recipe and Nancy Nordenson’s as well – although I think I will have better luck finding blueberries than lingonberries here in England! Have a lovely weekend.

      • annkroeker says:

        I have no idea where to get lingonberries, either! :) They always are served with Swedish pancakes, so maybe they need colder temperatures? So glad you’re enjoying The Spirit of Food posts. I wish you could find it easily there. You can contact Leslie directly to see if she can ship straight to you at the special rate! Just promise to join our book club. :)

        (note from THC) Attention:Leslie Leyland Fields is offering our HighCalling book club participants a special price on The Spirit of Food: 34 Writers on Feasting and Fasting toward God. Just email her at, and she’ll send you the book for $22, including shipping!

    2. Hi- Happy Friday! I am sharing my recipe for Meyer Lemon Pancakes. The recipe is gluten free, but it can be made with “regular” flour if you don’t have an issue with gluten.
      If anyone is interested, I am having a giveaway for a 7 pound box of Organic Meyer Lemons grown in California!
      Thanks for hosting!

      • annkroeker says:

        More pancakes! Yummy–lemon pancakes with blueberry sauce might be a really nice combo. California lemons sound delicious! I’ll pop over and check out the giveaway.

    3. Yum! I love blueberries! I remember picking blueberries at the lake near my Gram’s when I was a little girl. Every year, that first handful of fresh blueberries takes me right back to those summers when I was a little girl!

      I can’t wait to get my hands on some fresh berries so I can try this recipe! Mmmm!

      • annkroeker says:

        Did you find some? We always pick a ton and freeze them for winter eating–it’s become a July tradition to drive up to Michigan, grab the U-pick buckets, and pick till our fingers are stained purple and our buckets are full to the brim!

    4. My Hubby just purchased a new waffle maker, and I have some blue berries, so this will be our Sunday morning treat.

    5. I love food reads! I’m knee deep in one set in Italy right now but truthfully, it’s falling somewhat short. I want to experience so much more and this guy is just letting me down. I couldn’t figure out why until I read a few of your post on this collection of essays: that’s what I’m looking for – what I want in a food read, something that speaks to the whole of me. Now the dilemna – to finish that other one or move on (this one is a bit pricey and not currently available through the library). A harder decision than what to have for a snack on a cold snowy evening ( went with Oreos).

      Oh, and I bought that book on HTML you mentioned a while ago. It has some really interesting stuff in the beginning that, oddly enough, probably relate to your Mega-memory month. Steal it from your girl and just read the intro – I’m serious, I think you will be blown away! It is making me rethink how I learn about many things.


      • annkroeker says:

        I hope you are able to get the book. I did see that two of the essays in this coming week’s selection (for’s book club on Monday) are available online.

        Here’s a tweet I sent out about it w/links:

        Don’t own @TheSpiritofFood yet? Read 2 of the essays online and for @thehighcalling bk club Monday.

      • annkroeker says:

        And I need to ask my daughter where she put that HTML book!

    6. I love blueberry sauce! Thanks for hosting!

    7. Those pancakes look wonderful!
      I should really be more adventurous with my pancakes, instead of the simple sprinkle of sugar and squeeze of lemon.
      American pancakes are so much fluffier than our english crepes too, yes I have to admit that :0)
      Thank you for stopping by and leaving such a nice comment over at my place.

      • annkroeker says:

        I make a breakfast dish called “Dutch Baby Pancakes” (I’ve seen them called “German Pancakes,” too), and they are best eaten with powdered sugar and lemon. I wonder if they are the same as your English crepes? I make the super-thin French crepes…not sure how all of these dishes compare!

    8. Thanks for recommending the book and the recipe.

      I really liked this:

      “But here, now, the wholeness of this moment, dense and round as a concrete piling driven deep into bedrock, anchors our paths.”

      • annkroeker says:

        Aren’t these writers fabulous? They are all poetic essayists who write rich. I’m enjoying the book very much.

    9. Hi Ann, I just saw this blog post. Thanks so much for reading and posting about my essay. Your blueberry sauce looks great–I’ll have to try it! Have you seen The Church Cook posts about cooking through “The Spirit of Food”? She made the pancakes last week and ordered lingonberries from Amazon! They weren’t fresh, already in a sauce, but she said they were delicious.


    1. […] This post was mentioned on Twitter by annkroeker, April Harris. April Harris said: RT @annkroeker Food on Fridays: Blueberry Sauce (and Nancy’s Lingonberries) […]

    2. […] shared this recipe with Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade. Food On Friday at Ann […]

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