Step by step

1. Add the lingonberries and caster sugar to the bowl of the stand mixer fitted with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).

2. Mix on speed 6 for about 60 seconds until the lingonberries are mashed.

3. Transfer to a small sauce pan. Add 400 ml berry juice and bring to boil over medium heat.

4. In a small bowl, mix the rest of the juice with the cornstarch. Add to the pan and cook briefly till thickened.

5. Transfer to serving bowls, sprinkle with some sugar and serve with a scoop of (sour) cream or milk.