Lingonberry sauce - general principles and methods of preparation

The lingonberry is a rather useful berry, but due to its specific bitter taste in fresh form, it is not very consumed. But the chefs figured out how to combine the usefulness of lingonberries with a pleasant taste and created an amazing sauce. It serves as a decoration for any dish due to its bright color and is combined to taste with many products. Meat, fish, poultry, vegetables, even fruits will always be more refined and spicy if they are poured with lingonberry sauce. This sauce is especially popular in Sweden, in fact, where it comes from. Literally everything is seasoned there - from meatballs and casseroles to elite dishes. For a more original taste, small amounts of alcoholic beverages are added to the sauce - cognac, wine, vodka. The most common component is sugar or honey, in small quantities, vinegar, spices, and spices may be included.

Lingonberry sauce - food preparation

To prepare lingonberry sauce, the berries must first be boiled until soft, then most often the mass is ground to make it homogeneous and the remaining components are introduced. If you want to make it thicker, add starch. It is previously separately diluted in water, and then poured into the total mass, mixed, and not brought to a boil, removed from heat.

Cowberry sauce - the best recipes

Recipe 1: Cowberry Sauce

Universal recipe for lingonberry sauce. It can be served with anything - meat, fish, pancakes, cottage cheese, and just drink tea instead of jam. It decorates any dish with a bright color and is always in place. And it's pretty easy to prepare.

Ingredients: cranberries - 0.5 kg, water - 250 ml, sugar - 150 g, cinnamon, potato starch (corn) - 1 teaspoon, 100 ml of dry white wine.

Cooking method

Pour the berries with water and bring to a boil. Add sugar and a pinch of cinnamon, boil for a couple of minutes. Make a puree from the berry mass by grinding it with a blender. Pour wine into lingonberry puree, boil. Dilute starch in cold water (50-70 ml) and pour into the sauce, mix thoroughly and quickly, remove from heat. So that the sauce does not look like jelly, after the introduction of starch, it does not need to be brought to a boil and, moreover, boiled.

Recipe 2: Lingonberry sauce with quince

An interesting and unusual general taste of the sauce is made up of many components - lingonberries, quince, honey, wine, spices. It is served with meat, fish, baked apples. Instead of quince, you can take green apples.

Ingredients: 1 glass of lingonberries, wine (port wine, Madeira, sherry) - 100 ml, 1 quince, a spoonful of olive oil, 1 table each. lies. honey and sugar without a slide, spices: black pepper, a couple of cloves, cinnamon (or cardamom).

Cooking method

If the berry is frozen, defrost. Crush with a crush to release the juice. Pour in wine. It should cover the berries, it will take about 100 ml, maybe a little less. Close the bowl with berries with a lid so that the alcohol does not evaporate, and let it brew for about an hour.

Meanwhile, peel the quince and cut into small sticks or cubes. Pour them into a bowl with oil and simmer until soft, gradually adding wine tincture (so far without berries). All the wine is used in the stewing process. When the quince becomes soft, add honey with sugar and put a small pinch of spices. Not everything is possible, but according to your taste.

After five to ten minutes, the sauce will begin to darken. Add lingonberries to it, bring to a boil and turn off. Berries are practically not subjected to heat treatment, and they retain the maximum amount of vitamins.

Examples of dishes with lingonberry sauce

Recipe 1: Turkey Fillet with Cowberry Sauce

A sort of simplified version of cooking a Christmas bird with lingonberry sauce. Of course, you can bake a whole carcass, but this is a slightly different and longer story. Our cooking will take less time, and the taste will be just as good. Instead of fillet, you can use turkey thigh meat, cutting it into the bone. And not only turkeys, duck or goose fillets are also suitable. Any lingonberry is used - frozen or fresh. The sauce has a sweet and sour taste. If you want to make it more sour, you can reduce the amount of sugar.

Ingredients: turkey meat (fillet) - 0.5 kg, lingonberries - 0.4 kg, water - 470 ml (400 ml for decoction, 70 ml for starch dilution), starch - without a slide - 2 tablespoons, sugar - 100-125 g, salt, sunflower oil for frying meat, 50 ml of vodka.

Cooking method

Pour frozen or fresh lingonberries with cold water and boil. The berries become soft pretty quickly.

Fry the meat cut into portions in boiling oil, about five minutes on each side. Pour in part of the lingonberry decoction liquid, about half, maybe a little less. Cover with a lid and leave to cook until soft. If the meat is young, fifteen to twenty minutes is enough for him. Don't forget to salt.

Let's make the sauce. Pour vodka into the berry broth, add sugar and boil this mixture a little, for seven to ten minutes with a slight boil.

Dilute starch with cold water and pour into lingonberry sauce. Stir and immediately remove from heat. The mass must not be boiled, otherwise it will look like jelly. Garnish meat with rice or vegetables, pour sauce on top. It is obtained with pieces of berries. If you want a homogeneous consistency, mix with a blender.

Recipe 2: Baked pork in lingonberry sauce.

A truly gourmet recipe - pork with oranges in lingonberry sauce. With pork meat, of course, it tastes better, but if necessary, it can be replaced with poultry fillet - turkey or chicken. To make the dish look more beautiful, the zest from the orange should not be removed with a knife, but finely grated, better for Korean carrots, if any. Then the zest is cut into even long and thin strips. The dish turns out elegant, very tasty, and, mind you, without a drop of oil.

Ingredients: pulp or fillet of pork (poultry) - 0.5 kg, salt, honey - 2 tablespoons, 1 orange, lingonberries - 0.3 kg.

Cooking method

Remove the zest from the orange and squeeze out the juice. It should be about half a cup (100 ml).

Put lingonberries and honey in a blender bowl, pour in orange juice and mix. Then add orange zest to the mixture.

Cut the meat into pieces, approximately like chops, but you don’t need to beat it, salt it. The thickness of the meat slice is about a centimeter. Meat can be taken with a little fat.

Pour half of the lingonberry mixture into the form prepared for baking, put the meat in it, pour the remaining sauce and put in the oven for an hour (180C).

To make the simplest lingonberry sauce, you need to pour 200 g of berries with half a glass of water and boil for several minutes. Next, rub the mass until a homogeneous consistency (or leave it as it is, with whole berries), add one or two tablespoons of sugar and boil for about three minutes until thickened. For spice, you can add a tablespoon of cognac.

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 it is they who owe a variety of recipes for pork, beef and other varieties. One of the most suitable for main dishes is lingonberry sauce. The recipe for this gravy for meat can be enriched with various seasonings.

The perfect companion for meat

Lingonberry sauce is the key to the excellent taste of a meat dish. Its main advantage is that it goes well with any kind of meat. Moreover, lingonberry sauce is also added to offal, for example, to the liver. The birthplace of this original sauce is Sweden. It is there that more and more new options for preparing 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 lingonberries makes the dish very appetizing);
• versatility (various spices, honey, alcohol can be added to the sauce - from wine to vodka);
• multifaceted aftertaste (berry sauce 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 you can cook the sauce all year round);
• long shelf life (the berry supplement retains its qualities for 2 weeks from the moment of preparation - only, of course, if stored in the refrigerator).

Lingonberry sauce for meat: recipe with photo

The easiest lingonberry sauce recipe requires only 3 products.

Ingredients:

• ½ st. cranberries;
• 1 tsp white sugar;
• salt (to taste).

Cooking:

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

Cowberry sauce with garlic is ideal for pork.

Ingredients:

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

Cooking:

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

Ready-made sauce can be poured over pork or other meat, or it can be served in a gravy boat. Those who love the taste of alcohol in gravies will love lingonberry sauce with wine.

Ingredients:

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

Cooking:

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

Variants of lingonberry sauce for duck

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

Ingredients:

• 1 st. fresh or frozen cranberries;
• ½ st. filtered water;
• 2 tbsp. l. Sahara;
• 1 st. l. good cognac.

Cooking:

1. Boil the berries with water for 5-7 minutes.
2. We grind through a strainer and again set to languish on fire.
3. Pour sugar, simmer until the mixture begins to thicken.
4. Pour in the 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 st. fresh berries;
• 1 quince (or green apple);
• ½ st. port wine (red wine, classic sherry);
• 1 st. l. olive oil;
• 1 st. l. liquid honey;
• 2-3 stars of cloves;
• black pepper, cardamom (to taste).

Cooking:

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

Tips for making berry sauce

Like any other dish, berry sauce in one version or another can turn out to be completely different. And it depends not only on culinary experience. There are a number of nuances that help the gourmet gravy reveal all its taste richness:

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

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

Lingonberry sauce is a spicy seasoning that perfectly complements poultry, any kind of meat, salads and even confectionery. The product is made from fresh or frozen lingonberries, sugar and other ingredients. If you are preparing a sauce for meat, the seasoning is supplemented with ground pepper, salt, cinnamon, star anise. Below we will look at how to prepare lingonberry sauce for meat, poultry, cottage cheese and other dishes on your table.

Simplified lingonberry sauce recipe

This lingonberry sauce recipe will help you prepare seasoning quickly and without much expense. You will need:

• cowberry fruits - 200 g;
• pure water - 150 ml;
• sugar - 30 g;
• cognac - 20 ml (to taste).

The recipe for the simplest sauce consists of several successive steps. Read the instructions below:

1. Rinse, peel and soak fresh berries with water. Boil the fruits for 5 minutes on high heat / mode.
2. Remove the composition from the stove and load into a blender. In the absence of the latter, use a pusher or meat grinder. Add granulated sugar and stir.
3. Put the saucepan with the sweet mass on low heat and cook for 5-10 minutes.

As soon as the lingonberry mass thickens, feel free to remove it from the stove and serve with the main course!

Sauce for meat dishes

To prepare lingonberry sauce for meat, use the ingredients from the list below:

• fresh or frozen cranberries - 300 g;
• cranberries - 100 g;
• granulated sugar - 40 g;
• sea ​​salt - half a teaspoon;
• juniper - 3 large berries;
• pink pepper (peas) - 10 pcs;
• white pepper (peas) - 10 pcs;
• balsamic vinegar - 16 g.

The preparation of the sauce takes place in 5 consecutive steps. For an exquisite product, simply follow the instructions below:

1. Wash and sort lingonberries and cranberries. Choose healthy and ripe berries without dents or damage. Rinse and put in a saucepan or frying pan with a thick bottom. If you want the sauce to be homogeneous, scroll the berries in a meat grinder or blender, then send them to the stove.
2. Pour the fruits with sugar and turn on the slow fire / mode. Wait for the sugar to melt and add the salt. Stir.
3. Move the mass into a mortar, add juniper, both types of pepper and grind all the ingredients until smooth.
4. Put the composition back on the stove. Add spices. Bring to a boil and add the balsamic last.
5. Remove from the stove, cool and infuse for about 3 hours. Serve hot or cold.

Store the sauce in the refrigerator for up to 1 month. If you decide to prepare the composition for the winter, then after boiling, cook the sauce for 10 minutes and add 2 tbsp. tablespoons of vinegar (90%).

Lingonberry, quince and white wine sauce

With this recipe you will be able to prepare a delicious sauce for duck. You will need:

• lingonberries - 200 g;
• wine (can be replaced with sherry or port wine) - 100 ml;
• quince (if absent, replace with a green apple) - 1 medium fruit;
• olive oil - 1 tbsp;
• honey - 20;
• granulated sugar - 20 g;
• carnation - 3-5 stars;
• ground black pepper - half a teaspoon;
• cinnamon - half a teaspoon.

The cooking method is as follows:

1. Sort the lingonberries, rinse and mash with a pusher, blender, meat grinder.
2. Pour the fruits with wine and insist under the lid for 1-2 hours.
3. Wash and clean the quince (apple), cut into small cubes. Mix the fruit with olive oil, put in a pan and add a little wine. Simmer until softened.
4. As soon as the fruit becomes soft, add sugar and spices, add honey. Mix all ingredients thoroughly. Boil until dark.
5. Add lingonberries to the main mass. Bring to a boil, but do not simmer, but simply remove from heat.

Quince, lingonberry and wine sauce is ready. Serve with duck and other meats.

Sauce prepared on the basis of lingonberry and orange

This product is the perfect complement to cake, pastry, ice cream and other confectionery. It can also be added to tea or spread on bread. To prepare the product you will need:

• orange with zest - 100 g (one large fruit);
• lingonberries (fresh or thawed berries are equally suitable) - 300 g;
• freshly squeezed orange juice - 50 ml;
• sugar - 50 g;
• honey - 20 g.

The preparation of the sauce for the cake is carried out according to the following recipe:

1. Put honey in a high-sided pan, pour orange juice there. Heat the mixture to lukewarm temperature. Honey should completely dissolve, but not boil - in this case, the beneficial properties of the product will be lost.
2. As soon as the mixture becomes warm, add the zest and sugar to it, then bring to a boil and reduce the heat. Cook and stir until the mixture thickens.
3. If the sauce does not get a thick consistency, mash a few cranberries and add to the main composition.

You should get a tart and thick composition. If you want the mass to be sweeter, increase the amount of sugar or honey.

In the refrigerator, lingonberry sauce can be stored for no more than 2 weeks. To keep the taste and properties of the product longer, put it in the freezer.

Lingonberry sauce for meatballs

Sweet and sour and spicy sauce will be a great addition to any meat and meatballs. A peculiar taste is achieved through salt, pepper and various seasonings. To prepare it, take:

• lingonberries - 150 g;
• brown sugar - 100 g;
• clean boiled water - 50-100 ml;
• cinnamon - 1 stick;
• pepper (peas) - 15 g;
• cloves - 3 pcs.

Cooking lingonberry mass is carried out in just a few steps:

1. Put the peas in a mortar and grind (crush) to a state of flour.
2. Place sugar, spices and water in a saucepan. Cook over low heat until the sugar is completely dissolved.
3. Pour lingonberries and crushed pepper into the bulk. Stir. Simmer over medium heat until the sauce thickens - this process takes 30 minutes to 1 hour.

Serve the product to meatballs after cooling. Store in a closed jar in the refrigerator.

Making sauce like in IKEA

For many, Sweden is associated with home textiles and accessories designed under the IKEA brand. However, people have forgotten that lingonberry sauce also comes from Sweden. If you once tried this sauce at IKEA, but you often don’t have the opportunity to visit a cafe, we suggest that you familiarize yourself with the following recipe. You will need:

• cowberry fruits (fresh or frozen) - 500 g;
• water - 300 ml;
• dry white wine - 100 ml;
• sugar - 15 g;
• cinnamon - 1 tsp (or 1 stick)
• potato starch - 1 tsp

Despite the final pleasant taste, the process of preparing the sauce is quite simple and differs little from cooking according to other recipes. Just follow the instructions below to get the product just like in an IKEA restaurant:

1. Rinse, sort and clean the berries. Scroll them in a blender or meat grinder until smooth without lumps. Put on the stove, cover with water, bring to a boil and simmer for 10 minutes.
2. Add sugar and cinnamon stick. Continue cooking for another 5 minutes.
3. Pour in the wine, stir and simmer for 15 minutes.
4. Dilute starch in 100 ml of water. Pour into the sauce in a thin stream, stir.
5. When the sauce thickens, remove it from the heat and set aside.

Sauce like in IKEA is ready. Optionally, you can add other seasonings - bay leaf, anise, cloves. Sugar can be replaced with honey, and orange or lemon zest can be used as an addition to lingonberries.

Lingonberry sauce with garlic, pepper and nutmeg

This lingonberry sauce will successfully complement meat, salad, vegetable stew and poultry. To prepare it, you will need the following ingredients:

• lingonberries - 200 g;
• sea ​​salt - 6 g;
• sugar - 40 g;
• natural bee honey - 30 g;
• black and white pepper (peas) - 2 tsp;
• ground black pepper - 6 g;
• nutmeg - 3 g;
• chili pepper - 1 pc;
• garlic - 2 cloves;
• water - 200 ml.

To prepare the sauce, follow the instructions below:

1. Peel the berries, sort, rinse. Pour the fruits into a saucepan and fill with water. Bring to a boil.
2. Transfer the mass to a blender and grind until smooth.
3. Put the berry puree back into the saucepan, put on medium heat, add honey, salt and sugar.
4. Peel the chili peppers and garlic from the peel and branches, chop, lay out to the main mass. Add nutmeg to it and stir.
5. Boil the mixture for half an hour.

Remove the product from the stove, cool and arrange in jars.

Spicy cooking with mustard

This product is a little different from the rest. Instead of a tart taste, you get a sauce with spicy notes. You will need:

• mustard - 1 tbsp;
• pear juice - 4 tablespoons;
• port wine - 300 ml;
• shallots - 20 g;
• lingonberries - 150 g;
• chili pepper - 15 g;
• black pepper - 15 g;
• sunflower oil - 30 ml.

The cooking process looks like this:

1. Place pear juice and mustard in a saucepan. Stir, boil and simmer for 10 minutes on low/low heat.
2. In the second pan, fry the shallots (previously chopped into cubes).
3. As soon as the onion turns golden, pour in the port wine and simmer for another 5 minutes.
4. Pour sugar, spices, peppers, cinnamon and cloves.
5. Simmer another 20 minutes.
6. Combine mustard and pear juice with the main mixture and twist in a blender.

Serve the finished product hot or cold.

Sauce Recipes

Cooking lingonberry sauce: the best recipe. How to choose the right sauce ingredients. Helpful Tips and Tricks for Making 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.

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

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

Cowberry 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 where pink and white cranberries predominate, they didn't make it. It is worth noting that such berries will not ripen on their own.
• It is also important that there are fewer twigs and leaves or other berries that, when harvested, can get into the total mass. This can be hazardous to health.
• There is another point that is difficult to verify. The fact is that lingonberries absorb 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 stuck together in a lump, then most likely they were frozen and melted more than once.

Cooking

Video recipe for lingonberry sauce for meat

You can see the ease of preparing 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 on the website http://well-cooked.ru/

Ingredients:

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

Cooking:

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

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

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

We store the finished sauce in the refrigerator.

Enjoy your meal!

Subscribe to our channel https://www.youtube.com/c/wellcooked and get even more information.

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Also watch new video secrets on the channel https://www.youtube.com/playlist?list=PLqAnwa8xIQCGPlMSDyVkJPfPtiPhlveQL

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, such as cinnamon, ginger, star anise, cloves, or whatever seasoning you like best.
• Also, in many recipes, half a glass of dry white or red wine or a little cognac is added. This gives the dish a spicy taste. For density, you can add 1 tbsp. l. potato or corn starch, previously diluted in a few tablespoons of cold boiled water.
• Add it to the sauce and, after mixing thoroughly, remove the pan from the heat, without bringing to a boil. If you want to achieve a smooth consistency, use an immersion blender.
• Silkiness to the finished sauce will add 1-2 tbsp. l. olive oil.

What dishes are served with lingonberry sauce

• A sauce prepared according to such a 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.
• Cook a steak or meatballs and serve with this sauce - your guests will be delighted. Also, with such an addition, stewed liver will appeal to even those who were not enthusiastic about it before.
• But if you think that lingonberry sauce can only be served with meat dishes, you are mistaken. Its sweet and sour taste will be appropriate in desserts. Alternatively, you can make lingonberry sauce with orange.

Cowberry sauce with orange

• Servings: 10.
• Time for preparing: 1 hour.
• Kitchen appliances and utensils: pot, spoon, glass.

Ingredients

Cooking

1. Pour orange juice into a saucepan with lingonberries.
2. Add sugar. Put on high heat and bring to a boil.
3. In the process of boiling, foam may appear, it is removed.
4. After that, on a small fire, cook the sauce for another 35-40 minutes, covering the pan with a lid.
5. After some time, our sauce thickened a little, add the zest and leave to languish for another 10 minutes.
6. We lay out the finished sauce in jars and send it to storage in the refrigerator.

In most Russian families, meat dishes are served 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. It is a good idea to make a seasoning for meat based on wild berries, the sweet and sour notes of such a sauce set off the taste of meat well. Lingonberries, on the other hand, have 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 from 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 chef.

• Really ripe lingonberries should be used for the sauce. The fact is that this berry itself has a bitter taste, and in unripe berries it is too pronounced. Excess bitterness will not make the sauce taste better.
• Lingonberry sauce for meat should have a delicate and uniform texture. Using a blender, you won’t be able to get such a consistency: pieces from the berry skin will come across in it. Therefore, lingonberries will have to be rubbed through a sieve. Only in this case the consistency of the sauce will be perfect.
• Lingonberries will be easier to wipe if they are first subjected to heat treatment.
• Do not cook lingonberry sauce in aluminum cookware. Aluminum oxidizes upon contact with acid, and as a result, harmful substances enter the food. For the preparation of lingonberry sauce, an enameled container is more suitable. You can also use a stainless steel pan.
• If you intend to store lingonberry sauce for a long time, it should be poured into pre-sterilized glass jars and tightly sealed with screw or metal lids that are twisted with a special key.

Features of preparing lingonberry sauce for meat may depend on a specific recipe, but it will not be difficult to follow the instructions attached to it.

Classic lingonberry sauce recipe for meat

• lingonberries - 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 through the berries, throw out all the forest rubbish. Rinse the cranberries and pour into a bowl.
• Fill with half a glass of water and place on the stove. Bring to a boil over low heat and simmer, stirring, until the berries burst.
• Cool and pass through a sieve. Pour back into the same saucepan and return to the stove.
• When lingonberry juice boils, add sugar and cinnamon to it. Cook, stirring, until the sugar is completely dissolved.
• Pour in the wine. Simmer until the sauce has reduced in volume by about a third. All this time it must be stirred so that it does not burn.
• Dilute starch in cool water, pour it into the sauce, mix. Simmer for a few more minutes and remove from heat.

After that, it remains to wait until the sauce cools down a bit, and pour it into a gravy boat. You can serve it with meat both cold and hot, using instead of gravy. Many gourmets prefer the first option. If you plan to serve the sauce cold, make sure it doesn't skin when it cools. To do this, you need to string a small piece of butter on a fork and draw it over the surface of the sauce.

Easy lingonberry sauce recipe

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

Cooking method:

• Melt honey.
• Sort and wash lingonberries.
• Put the lingonberries in a saucepan, put honey in the same place, pour in the wine, lower the 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, adjust the taste by adding a little more honey and stir the sauce thoroughly. Honey can only be added to a hot sauce, it will not dissolve in a cold one, and the taste of the sauce will be uneven.

Cowberry sauce for the winter

Composition (per 0.5 l):

• lingonberries - 0.5 kg;
• sugar - 0.25 kg;
• universal seasoning - 5 g;
• cloves - 6 pcs.;
• juniper berries - 6 pcs.;
• hot capsicum - 1 pc.;
• balsamic vinegar - 80 ml;
• salt, a mixture of peppers - to taste.

Cooking method:

• Carefully sort and rinse the lingonberries. Let her dry. To make this happen faster, put it on a napkin that will absorb excess moisture.
• Put a clean dry berry in an enameled bowl or pan. Pour in sugar and remember with a spoon so that the berry releases the juice.
• Put the pan with lingonberries on a slow fire. Cook it, stirring, for 10 minutes.
• Remove the saucepan from the heat and leave to cool.
• Wash small glass jars with soda, for which you have suitable lids that close tightly.
• Sterilize them over steam or in the oven for 10 minutes.
• Pass the sauce through a sieve.
• Wash the pepper and remove the seeds from it. Grind with a blender. Mix with lingonberry puree. Keep in mind that the pepper will add a spicy flavor to the sauce, so don't add too much. If you don’t really like spicy dishes, reduce the amount of this component by half, but don’t completely eliminate it, because without it the sauce will not store well: hot peppers are a natural preservative.
• Make spice sachets. To do this, you can either put them in a cloth bag, or wrap them tightly in gauze. Dip the sachet into a container with lingonberry puree. Add salt to taste. Pour in the balsamic vinegar.
• Put the sauce on the stove. Cook, stirring, 10 minutes. Take out the spice sachet.
• Pour hot sauce into sterilized jars, tightly close them with metal lids.
• Turn over, cover with something warm and leave to cool.

You can store lingonberry sauce at room temperature, but the opened jar must be rearranged in the refrigerator and its contents should be eaten within 2 weeks.

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