Rinse and sort the Lingonberries, discarding any soft or discolored berries.
In a medium saucepan combine the prepared berries with the Granulated Sugar and the Water.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to help dissolve the sugar.
Reduce the heat to a simmer and cook, uncovered, for 8–12 minutes until the berries have burst and the sauce has thickened; mash some berries with the back of a spoon if you prefer a smoother texture.
Taste and adjust sweetness if needed by adding a little more sugar, then simmer for another minute to dissolve.
Remove from heat and let the sauce cool—it will thicken further as it cools. Transfer to a clean jar and refrigerate for up to two weeks, or freeze for longer storage.
