Lingonberries are high in vitamins E, A, and C, contain several B vitamins, and provide some potassium, calcium and magnesium (via SoftSchools). Cranberries are also nutritious and a great source of vitamins C, E, and B5, and manganese. Both fruits are typically served cooked and/or sweetened and produce a lovely red color in cooking. Lingonberries are commonly used in jams and jellies, as well as in desserts like cheesecake. These sweet-sour berries are often served alongside mashed potatoes and roast or meatballs. Another popular lingonberry preparation is lingonberry vodka — which is harder to find in the United States.
Cranberries are almost always sweetened due to their more acidic and tart nature. Cranberries are sometimes dried as well as made into the traditional Thanksgiving day sauce. Cranberries are also commonly made into a juice or juice blend. Both berries have achieve a continued popularity for taste, as well as for purported health benefits, according to SoftSchools. While cranberry juice is said to help with urinary tract infections, lingonberries have been used in teas for scurvy or syrups for kidney and stomach ailments. Both berries are considered delicious when prepared correctly.