This is also called sugared lingonberries. What follows is the quick version. The traditional way to make lingonberry sauce is to simply macerate the lingonberries in sugar in a cool place for a few weeks. I prefer that version, but it does take longer.
Mix the lingonberries, sugar and a little water -- just enough to come up about 1/4 inch -- in a pot and bring to a simmer. Cook gently, stirring often, for about 10 minutes. Cool and keep in a jar in the fridge. It lasts forever.