Sauce recipes

Cooking lingonberry sauce: the best recipe. How to choose the right ingredients for the sauce. Helpful Hints and Tips for Making a Delicious Meat Sauce

lingonberry sauce

10 servings

30 minutes

90 kcal

5 /5 (1 )

Have you ever had this: you cooked meat or fish, but the taste seems a little bland to you? It happens to me. But this does not matter, because just one or two tablespoons of your favorite sauce will correct the situation.

Lingonberry sauce has become such a lifesaver for our family. It is not difficult to prepare it, and since you can buy frozen berries all year round, it is always available. Lingonberry sauce for meat can be prepared with many components, each of which will bring additional colors to the dish, but the simplest and most effortless recipe has taken root in our family. You may also find it interesting.

So, if you have a question: how to make lingonberry sauce for meat, now we will tell you.

Lingonberry sauce for meat

Kitchen appliances and utensils: bowl, spoon, saucepan.

Ingredients

How to choose the right ingredients

• When buying fresh berries, pay attention to the color. Ripe berries are bright red.
• Do not take products dominated by pink and white lingonberries, they didn’t make it. It is worth noting that such berries will not ripen by themselves.
• It is also important that there are fewer twigs and leaves or other berries that, when picked, can end up in the total mass. This can be hazardous to health.
• There is one more point that is difficult to verify. The fact is that lingonberry absorbs radiation well. Therefore, the place of collection is of great importance, you should not take berries collected near the road.
• If you buy frozen lingonberries, pay attention to the amount of ice. If there is a lot of it and the berries are stuck together in a lump, then most likely they have frozen and melted more than once.

Preparation

Video recipe for lingonberry sauce for meat

You can be convinced of the ease of making such a sauce by watching a short video.

Lingonberry sauce - recipes from well-cooked

Delicious lingonberry sauce for meat and poultry. More useful information, as well as our recipes, can be found at http://well-cooked.ru/

Ingredients:

lingonberry - 250 g;
sugar - 1 tbsp;
water - 1/4 cup;
allspice - 1/2 tbsp l.

Preparation:

Pour sugar into a saucepan, add water. We put it on fire, stir it periodically.

At this time, grind the pepper. Grinding is not worth it, it is better to use a mortar or rolling pin to make the pieces. Add the pepper to the saucepan.

When the sugar dissolves, add the lingonberries to the saucepan. We wait until the contents boil and reduce the heat. Cook the sauce over low heat for about 15 minutes.

Store the finished sauce in the refrigerator.

Bon Appetit!

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2016-12-20T22: 02: 22.000Z

Possible additions to the sauce

• With such a simple composition, the sauce is already very good. But in order to make the taste richer, you can add different spices, for example, cinnamon, ginger, star anise, cloves, or whatever you prefer.
• Also, in many recipes, add half a glass of white or red dry wine or a little cognac. This gives the dish a spicy flavor. For density, you can add 1 tbsp. l. potato or corn starch, previously diluted in several tablespoons of cold boiled water.
• Add it to the sauce and, after mixing thoroughly, remove the pan from heat, without bringing to a boil. If you want a smooth consistency, use a hand blender.
• The silkiness of the finished sauce will give 1-2 tbsp. l. olive oil.

What dishes are lingonberry sauce served with?

• This simple recipe goes well with white or red meat. Also, lingonberry sauce will complement the not always rich taste of chicken or turkey and is perfect for duck.
• Prepare a steak or meatballs and serve with this sauce - your guests will be delighted. Also, with such an addition, stewed liver will appeal even to those who were not enthusiastic about it before.
• But if you think that lingonberry sauce can only be served with meat dishes, you are wrong. Its sweet and sour taste will also be appropriate in desserts. Alternatively, you can make lingonberry sauce with orange.

Lingonberry sauce with orange

• Servings: 10.
• Cooking time: 1 hour.
• Kitchen appliances and utensils: saucepan, spoon, glass.

Ingredients

Preparation

1. Pour orange juice into a saucepan with lingonberries.
2. Add sugar. We put on high heat and bring to a boil.
3. In the process of boiling, foam may appear, it removes it.
4. After that, cook the sauce over low heat for another 35-40 minutes, covering the pan with a lid.
5. After a while, our sauce thickened a little, add the zest and leave to simmer for another 10 minutes.
6. We put the finished sauce in jars and send it to the refrigerator for storage.

Sauces are a "magic" addition to any dish: they can completely transform the taste of pasta, cereals and, of course, meat. We can say that they owe a variety of recipes for pork, beef and other varieties. Lingonberry sauce is considered one of the most suitable for main dishes. The recipe for this meat gravy can be enriched with different seasonings.

Perfect companion for meat

Lingonberry sauce is a guarantee of an excellent taste of a meat dish. Its main advantage is that it is ideally combined with any type of meat. Moreover, lingonberry sauce is also added to by-products, such as the liver. The origin of this original sauce is Sweden. It is there that more and more options for the preparation of lingonberry dressing for meat and fish dishes appear. Culinary experts appreciate the sauce for:

• ease of preparation (even if you just add a handful of berries to the meat when baking, the dish will acquire an interesting piquancy);
• aesthetics (the bright color of lingonberry makes the dish very appetizing);
• versatility (various spices, honey, alcohol - from wine to vodka can be added to the sauce);
• multifaceted aftertaste (berry gravy in combination with different types of fish and meat each time gives the dish special notes of taste);
• availability (lingonberries are used for dressing both fresh and frozen, so the sauce can be prepared all year round);
• long shelf life (berry additive retains its qualities for 2 weeks from the moment of preparation - only, of course, if stored in the refrigerator).

Lingonberry sauce for meat: a recipe with a photo

The simplest lingonberry sauce recipe requires only 3 ingredients.

Ingredients:

• ½ tbsp. lingonberries;
• 1 tsp white sugar;
• salt (to taste).

Preparation:

1. Push the berries in a mortar.
2. Grind the mass with sugar, add salt. Serve with meat in a gravy boat.

Lingonberry sauce with garlic is ideal for pork.

Ingredients:

• 200 g sugar;
• 1 clove of garlic;
• 15 peppercorns (allspice);
• 1 tbsp. l. liquid honey;
• oregano, basil, parsley (to taste);
• 1 tsp dry ginger;
• ½ tsp dry nutmeg;
• ½ tsp cinnamon powder;
• sea ​​salt (to taste).

Preparation:

1. We put a few berries in a separate bowl.
2. Put the rest of the lingonberries in a saucepan and put on a small fire. You do not need to boil the berries.
3. Pour in sugar, boil until it is completely dissolved.
4. Finely chop the garlic and send it to the berry mixture.
5. Add the rest of the products, mix well.
6. We remove the saucepan with the sauce from the heat and add whole berries. Let the dish cool down.

The prepared sauce can be poured over pork or other meat, or you can serve it in a gravy boat. Those who love the taste of alcohol in gravies will love the lingonberry sauce with wine.

Ingredients:

• 500 g fresh or frozen lingonberries;
• 1 tbsp. l. potato starch;
• ½ tbsp. red wine;
• 150 g sugar;
• 1 tbsp. filtered water;
• 2 tsp cinnamon powder.

Preparation:

1. We wash the berries well, put them in a saucepan and boil with water.
2. Add sugar and cinnamon powder. Let the mixture boil for 5 minutes.
3. Grind the mass with a blender.
4. We add alcohol, put it on the stove again.
5. Mix the starch with cold water and pour small portions into the berries. Do not bring to a boil.

Lingonberry duck sauce options

For poultry dishes, the "right" gravy makes it possible to reveal their delicate and rich taste. Lingonberry sauce, served with duck, for example, will make the meat very juicy and soften.

Ingredients:

• 1 tbsp. fresh or frozen lingonberries;
• ½ tbsp. filtered water;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. good brandy.

Preparation:

1. We boil the berries with water for 5-7 minutes.
2. We grind through a strainer and again set to simmer on the fire.
3. Pour in sugar, simmer until the mixture begins to thicken.
4. Pour in cognac and remove the saucepan from the heat. The gravy is ready.

A richer poultry sauce is prepared with the addition of quince and spices.

Ingredients:

• 1 tbsp. fresh berries;
• 1 quince (or green apple);
• ½ tbsp. port wine (red wine, classic sherry);
• 1 tbsp. l. olive oil;
• 1 tbsp. l. liquid honey;
• 2-3 stars of a carnation;
• black pepper, cardamom (to taste).

Preparation:

1. Rub the washed lingonberries a little.
2. Add an alcoholic drink to the berries and leave to infuse for an hour.
3. Cut the quince into small squares.
4. Pour oil into a saucepan, put quince and simmer over low heat. Periodically pour in wine from the berries.
5. Pour in honey, add sugar and the remaining ingredients.
6. When the sauce darkens, add the lingonberries. Turn it off and let it brew for 15 minutes.

Berry gravy tricks

Like any other dish, berry sauce in one form or another can turn out to be completely different. And it doesn't just depend on the culinary experience. There are a number of nuances that help the exquisite gravy to reveal all its flavor richness:

• frozen gifts of nature must be thawed before cooking - then the sauce will become richer in taste and color;
• add gravy to meat only cold, even if the meat should be hot;
• it is better to add spices to the sauce a little at a time, so as not to overpower the taste of the berries.

If you want to cook something unusual or diversify the usual menu, lingonberry sauce for meat, the recipe for which can include only three ingredients, is what you need. Add spices and herbs - and the dish will take on a special piquancy. Given the versatility of the berry gravy, it doesn't matter what kind of meat you cook, it still tastes fantastic.

Most Russian families serve meat dishes with ketchup or a similar tomato-based sauce. However, not in all countries such a presentation is considered traditional. For example, in Sweden, you will certainly be offered lingonberry gravy with meat. Making a wild berry seasoning for meat is a good idea; the sweet and sour notes of this sauce set off the taste of the meat well. Lingonberry also has a unique taste, so the sauce from it is unique. Making lingonberry sauce for meat is not too difficult. It can be made from fresh or frozen berries, even jam. Moreover, there are ways to prepare this tasty and healthy sauce for the winter.

Cooking features

Lingonberry sauce for meat is one of the easiest to prepare, but knowing a few points will not hurt even an experienced cook.

• For the sauce, use really ripe lingonberries. The fact is that this berry itself has a bitter taste, and in unripe berries it is too pronounced. Excessive bitterness will not make the sauce tastier.
• Lingonberry sauce for meat should have a tender and uniform consistency. With the help of a blender, it will not work to get such a consistency: pieces from the berry skin will come across in it. Therefore, the lingonberries will have to be grated through a sieve. Only then will the consistency of the sauce be perfect.
• The lingonberries will be easier to wipe if you heat them first.
• Do not cook lingonberry sauce in an aluminum bowl. Aluminum oxidizes on contact with acid, and as a result, harmful substances enter food. For the preparation of lingonberry sauce, an enamel container is more suitable. You can also use a stainless steel pot.
• If you intend to store the lingonberry sauce for a long time, it should be poured into pre-sterilized glass jars and tightly sealed with screw or metal lids screwed with a special wrench.

The peculiarities of cooking lingonberry sauce for meat may depend on the specific recipe, but it will not be difficult to follow the instructions attached to it.

The classic recipe for lingonberry sauce for meat

• lingonberry - 0.5 kg;
• water - 0.25 l;
• sugar - 150 g;
• corn or potato starch - 5 g;
• dry white wine - 100 ml;
• ground cinnamon - a pinch.

Cooking method:

• Carefully sort out the berries, throw out all forest litter. Rinse the lingonberries and transfer to a saucepan.
• Fill with an incomplete glass of water and place on the stove. Bring to a boil over low heat and, stirring occasionally, cook until the berries burst.
• Cool and rub through a sieve. Pour again into the same saucepan and return to the stove.
• When the lingonberry juice boils, add sugar and cinnamon to it. Cook, stirring, until the sugar is completely dissolved.
• Pour in the wine. Cook until the sauce has reduced in volume by about a third. All this time it needs to be stirred so that it does not burn.
• Dissolve the starch in cool water, pour it into the sauce, stir. Cook for a few more minutes and remove from heat.

After that, it remains to wait for the sauce to cool slightly and pour it into the gravy boat. It can be served with meat both cold and hot, using instead of gravy. Many gourmets prefer the first option. If you plan to serve the sauce cold, be careful not to film over it as it cools. To do this, a small piece of butter must be strung on a fork and held over the surface of the sauce.

A simple lingonberry sauce recipe

• lingonberry - 100 g;
• semi-sweet red wine - 0.2 l;
• honey - 40-60 ml;
• cinnamon - 1 stick.

Cooking method:

• Melt the honey.
• Go through and wash the lingonberries.
• Put lingonberries in a saucepan, put honey there, pour in wine, dip a cinnamon stick.
• Put on low heat and boil until the contents of the pan are reduced by a third.
• Take out and discard the cinnamon. Throw the rest of the mass on a sieve and grind.
• Pour the sauce into a gravy boat.

Before pouring the sauce into a saucepan, you can taste it to make sure it is sweet enough. If desired, tweak the flavor with a little more honey and stir the sauce thoroughly. Honey can only be added to hot sauce, it will not dissolve in cold sauce, and the taste of the sauce will be uneven.

Lingonberry sauce for the winter

Composition (for 0.5 l):

• lingonberry - 0.5 kg;
• sugar - 0.25 kg;
• universal seasoning - 5 g;
• cloves - 6 pcs.;
• juniper berries - 6 pcs.;
• hot chilli pepper - 1 pc.;
• balsamic vinegar - 80 ml;
• salt, pepper mixture - to taste.

Cooking method:

• Sort out and rinse the lingonberries thoroughly. Let it dry. To make this happen faster, lay it out on a napkin that will absorb excess moisture.
• Place clean, dry berries in an enamel bowl or saucepan. Cover with sugar and remember with a spoon so that the berry starts to juice.
• Place a saucepan with lingonberries over low heat. Cook it, stirring occasionally, for 10 minutes.
• Remove the pan from heat and leave to cool.
• Wash small glass jars with baking soda, for which you have suitable sealed lids.
• Sterilize them over steam or in the oven for 10 minutes.
• Rub the sauce through a sieve.
• Wash the pepper and remove the seeds. Grind with a blender. Mix with lingonberry puree. Keep in mind that the pepper will give the sauce a hot taste, so you shouldn't add too much of it. If you are not very fond of spicy dishes, reduce the amount of this component by half, but do not exclude it altogether, since without it the sauce will be poorly stored: hot peppers are a natural preservative.
• Make a spice sachet. To do this, you can either fold them into a cloth bag, or wrap them tightly in gauze. Dip the sachet into a bowl of lingonberry puree. Season to taste. Pour in the balsamic vinegar.
• Place the sauce on the stove. Cook, stirring occasionally, for 10 minutes. Take out the spice sachet.
• Pour the sauce hot into sterilized jars, seal them with metal lids.
• Turn over, cover with something warm, and leave to cool.

You can store lingonberry sauce at room temperature, but an open jar must be moved to the refrigerator and its contents must be eaten within 2 weeks.

Lingonberry sauce goes well with meat. You can prepare it in different ways. If you like the taste of the sauce, you can prepare it for the winter.

Lingonberry is a very healthy berry with a spicy sour taste. However, not everyone likes to consume it in pure form. On the other hand, dressings such as lingonberry sauce can appeal to both adults and children.

For any food and event!

Lingonberry is a berry that grows in the northern marshlands, and the idea for a dressing like lingonberry sauce came from Sweden.

The Swedes supplement it not only with meat and fish dishes, but also fruits and vegetables. Almost no traditional meal in this country is complete without lingonberry sauces. Perhaps this is the reason why Swedes are distinguished by good health and longevity?

What are the advantages of such gas stations?

Firstly, they compare favorably with gastronomic tomato sauces with their natural taste. Secondly, they are of some benefit.

And, thirdly, they go well with meat dishes - steaks, chops, smoked ribs ...

Bright color is another trump card of this dressing. That is why it is served even in fashionable restaurants. The sauce preparation technology is extremely simple, and even the most inexperienced housewife can easily cope with it.

For a special piquancy and a pleasant aftertaste, the standard lingonberry sauce recipe is supplemented with an ingredient such as alcoholic beverages. They give the final taste softness, warmth and unsharp pungency. It can be cognac, wine, whiskey, and even vodka.

By tradition, natural bee honey and sugar are added to this dressing. Hot and spicy spices are used much less often. Some people like to supplement the sauce with vinegar - apple cider, wine or balsamic. According to the classic recipe for lingonberry sauce for meat, the berries are boiled until soft, and then grind.

Chop the pulp well, and only then add the rest of the ingredients according to the recipe. Common potato starch is most commonly used as a natural thickener.

It is preliminarily dissolved in water, and then poured into the total mass and brought to a boil over low heat.

The classic recipe for lingonberry dressing

So, how to properly prepare lingonberry sauce so that it comes out tasty, spicy and moderately sour?

There is a basic recipe for this dish, on which all the others line up. This cooking method came to us from Sweden, where this "trump" dressing was invented. It is not difficult to prepare it, but it can be served with any dish - meat, fish, seafood, pancakes, casseroles. In general, everything that you and your household loves to eat.

Drinks can also be drunk with this sauce, especially hot black or green tea. It will do quite well instead of jam, especially if you are on a diet, and sweets are taboo for you.

Ingredients:

• Lingonberry - 500 g (it is advisable to take fresh berries, but you can also use frozen ones);
• Pure drinking water - 250 ml;
• Refined white sugar - 150 g;
• Potato or corn starch - 1 tsp;
• Dry white wine - 100 ml;
• Cinnamon - to taste (it is best to take a pinch, no more).

Cooking method:

We learned the best way to prepare lingonberry sauce for meat. Let's try to "dilute" the classic recipe with additional ingredients, and supplement the standard recipe with no less tasty and healthy quince. This dressing can be served with meat, fish and baked apples. It will blend in especially well with the duck. If you can't get a quince, you can replace it with sour green apples.

Lingonberry sauce for duck and other dishes

Ingredients:

• Lingonberry - 1 glass of fresh berries;
• Wine (Madera, Sherry, Port are best suited) - 100 ml;
• Quince - 1 large or 2 small (the same proportions are relevant for apples);
• Olive oil - 1 tablespoon;
• Natural flower honey - 1 tbsp;
• Refined white sugar - 1 tablespoon;
• Ground black pepper - to taste;
• Cloves to taste;
• Cardamom or cinnamon to taste.

Cooking method:

The sauce is ready! It remains only to cool it down to the optimal temperature and serve it with the main course. What is especially remarkable about this recipe is that the berries are practically not subjected to heat treatment. There is a short-term impact on them, which means that they completely retain their valuable properties. This sauce is very useful to eat during epidemiological periods to protect yourself from influenza and other respiratory diseases.

What dishes are lingonberry sauce combined with?

Well, since you've learned a new culinary nuance, it's time to put it into practice and try to add it to your signature dishes.

What is the most harmonious combination of sweet and sour lingonberry sauce?

It is easy to prepare lingonberry sauce for meat, it gives dishes an exquisite and fresh taste, makes them brighter and more aromatic. You can cook it from fresh and frozen berries.

Lingonberry sauce for meat makes the dish bright and juicy

Ingredients

Cowberry 450 grams Filtered water 230 milliliters Corn starch 5 grams Granulated sugar 160 grams White wine 15 milliliters Cinnamon 3 grams

• Servings: 4
• Cooking time: 40 minutes

The classic recipe for lingonberry sauce for meat

Lingonberry sauce was invented in Sweden, it is versatile - it goes well with meatballs, boiled, baked, fried meat.

Pour the berries with water, add sugar and cinnamon after boiling. Simmer the mixture over low heat for 3-5 minutes, stirring constantly. If there is a lot of liquid, it can be carefully drained. Kill the prepared lingonberries in mashed potatoes with a blender. Add wine, bring the mixture to a boil again.

Dissolve the starch in 50 ml of cold water, send to the rest of the ingredients. Stir, remove the container from the heat - it is better not to boil the sauce along with the starch so that it does not become very thick.

Cool the sauce, if it is not smooth enough, you can rub it through a fine sieve.

How to make lingonberry sauce for meat according to Julia Vysotskaya's recipe

Juniper berries give this dish a special piquancy. This sauce goes well not only with meat, but also with cheeses, fish dishes.

Ingredients:

• fresh or frozen lingonberries - 350 g;
• purified water - 180 ml;
• sea ​​salt - 3 g;
• sugar - 30 g;
• juniper berries - 30 g;
• balsamic vinegar - 15 ml.
• white, pink, allspice pepper.

Pour lingonberries with water, add sugar, simmer over low heat until the granulated sugar is completely dissolved. Add salt and stir.

Grind all types of peppers with juniper fruits in a mortar - you should get small pieces, not a fine powder. Add the mixture to the lingonberries.

Pour vinegar into the mass, bring the sauce to a boil, but do not boil. The finished mass must be left on the stove for 1.5-2 hours so that it completely cools and thickens.

You can store berry sauces in the refrigerator for no more than 7 days. To prepare lingonberry sauce for the winter, you need to replace the balsamic vinegar with 10 ml of ordinary vinegar, boil for 5-7 minutes. Put the mass in sterilized jars, close tightly with lids. After cooling down, glass containers must be removed to the refrigerator.

Quince, orange juice and zest, ginger, coriander, cloves can be added to the lingonberry sauce, sugar can be replaced with honey. It can be prepared and served all year round for an everyday or festive table, the taste of this sauce is brighter and the composition is more natural than that of ready-made sauces.