Lingonberry sauce for meat recipe from Yulia Vysotskaya. We prepare delicious lingonberry sauce for aromatic meat and other dishes. Recipe for making lingonberry sauce for meat.

Sauce recipes

If you consider yourself a gourmet or just like to try new things, prepare lingonberry sauce for meat - a recipe with step-by-step photos and videos will help you with this.

28 min

124 kcal

5/5 (3)

Lingonberries are one of the healthiest berries, but not everyone knows about this, because due to its bitter taste and astringency, it is not very attractive for consumption in its pure form. But cooking does not stand still; the best chefs in ancient times figured out how to make a wonderful sauce based on these berries. Lingonberry sauce is universal; it serves as both a decoration and an addition to the main dish. And you can serve it with almost anything. Vegetables, poultry, meat, fish, fruits and many other dishes will acquire a completely different taste.

To say that this sauce is very popular in Sweden (where it comes from) is an understatement; there they add it to absolutely everything. There they season both ordinary casseroles and the most elite dishes. This sauce is good because you can stock up on it for the winter. Let's look at the classic method of making lingonberry sauce, as well as its very interesting interpretation.

Recipe for lingonberry sauce for winter meat

It is quite simple to prepare; even a beginner can prepare it without any problems, since it is quite difficult to spoil this sauce. You can serve it with absolutely anything; it goes great with cottage cheese, pancakes, as well as meat and fish. But most often this sauce is served with meat. Let's figure out how to easily make lingonberry sauce for meat?

Kitchen appliances and utensils: stove, saucepan, blender or potato masher.

Ingredients:

Let's start cooking

1. So, the first thing you need to do is to thoroughly sort out the lingonberries from rotten or unripe berries. After this, rinse the lingonberries under running water.
   
   
2. Now you need to chop the allspice. If you have a coffee grinder or blender, you can do this with their help, but without using such equipment, you can grind pepper just as well. Place the allspice peas on a paper towel, wrap it in the form of an envelope and roll it out with a rocker.
   
   
3. Pour sugar, chopped allspice, cinnamon, star anise into a saucepan and fill all ingredients with water.
   
   
4. We put the pan on low heat and wait for the sugar to melt, of course, don’t forget to stir, otherwise the sugar may burn, and we don’t need that at all.
   
   
5. As soon as the sugar has completely dissolved, add lingonberries and a little red semi-dry wine to the pan. Turn on high heat and wait until it boils.
   
   
6. After it boils, cook over low heat for about 15 minutes.
   
   
7. We take star anise and a cinnamon stick out of the pan, after which the entire contents of the pan must be crushed with a blender. You don’t need to chop thoroughly, it is advisable to make sure that about a fifth of the berries remains intact, so you can chop the lingonberries with a regular potato masher or even a spoon. Ready!
   
   

Recipe for lingonberry sauce with quince for meat for the winter

This recipe is one of the best interpretations of lingonberry sauce in my opinion. You will get a very interesting, unusual taste, which is made up of various components - quince, lingonberries, honey, spices and wine. As usual, this sauce can be considered universal; it can be served with meat, pancakes or baked apples. But personally, I prepare this lingonberry sauce for duck - it turns out simply amazing!

Cooking time: 30-35 minutes.
Number of servings: 7-8.
Kitchen appliances and utensils: saucepan for sauce, saucepan for lingonberries, stove, potato masher.

Ingredients:

• 100 ml of wine (madeira, sherry, port);
• a tablespoon of olive oil;
• 1 cup lingonberries;
• 1 tablespoon honey;

• 1 tablespoon sugar;
• allspice;
• cinnamon stick;
• cloves (or star anise).

Let's start cooking

1. Thoroughly sort out the lingonberries from rotten and unripe ones, and then rinse them under running water.
   
   
2. Place lingonberries in a saucepan and pour wine. The wine should cover the berries a little, so 100 ml will be enough.
   
   
3. Crush the lingonberries with a potato masher and cover the pan with a lid to prevent the alcohol from evaporating. Ideally, you should let it brew for about an hour, but if you don’t want to spend that much time, then leave the berries in the wine, covered, for as long as possible.
4. Place allspice on a paper towel, wrap it in the form of an envelope and roll it out with a rocker.
5. Now let's take care of the quince. Peel it and cut it into small cubes or bars.
   
   
6. Pour the quince into another pan and add olive oil to it.
7. Place the pan with quince on medium heat and simmer until soft, adding wine tincture in small portions. Add only wine to the quince; leave the lingonberries for now.
   
   
8. As soon as the quince becomes soft, add a level tablespoon of honey and sugar to it, and don’t forget about the spices.
9. After about ten minutes, the sauce will begin to take on a dark color. This means that it’s time to add the main ingredient to it - lingonberries.

   Video recipe for lingonberry sauce for meat

   If you decide to make lingonberry sauce, be sure to watch this short video - it will help you navigate the intricacies of the recipe and create the perfect addition to your meat dishes.

   As you can see, there is nothing complicated in preparing this universal sauce. It will decorate any dish with its bright color, and its taste will always be in place.

   We hope you enjoyed these very simple, but at the same time quite delicious recipes. Be sure to check out other sauce recipes that will diversify your dishes with their exquisite taste and piquancy.

   The recipe is just as versatile, because this sauce can be added to almost anything, just like lingonberry sauce. Well, if you want to prepare a sauce that will perfectly complement your meat and fish dishes, then for this case we have recipes for preparing traditional Georgian sauces and! Also pay attention to the cooking method, because a properly prepared sauce is half the success of this dish.

   Share your thoughts on refining and improving these recipes, and also tell us about your experience. Don’t be afraid to experiment with ingredients and cooking methods, because it was by experimenting that ancient cooks came up with almost all the basic sauces that they love and prepare to this day. That's all for us. Prepare only delicious dishes, and we will help you with this!

• Pure water – 250 ml;
• Dry white wine – 100 ml;
• A pinch of cinnamon.

Let's start the cooking process:

Lingonberry and quince sauce

Lingonberry-orange sauce

• A glass of lingonberries;
• One orange;
• Sugar – 3-5 large spoons;
• Ground ginger – 5 g;
• Cloves and anise - 2 pcs.

The cooking scheme is as follows:

Lingonberry-cranberry sauce

• Sugar – 300g;
• A small root of ginger.

Lingonberry-juniper sauce

• Lingonberries – 400 g;
• Sugar - two large spoons;
• Juniper fruits – 3 pcs;

Cooking instructions are as follows:

Lingonberry sauce for the winter

Any meat dish will look great with lingonberry sauce, and the natural spicy taste will not leave anyone indifferent. Make this gravy at home and replace store-bought ketchups with it.

gotovite.ru

Lingonberry sauce – bright berry dressing

Lingonberry sauce is an integral part of modern cuisine. It is especially loved in the Scandinavian countries, because its homeland is Sweden. Residents of this country add it to many dishes: meat, fish and even vegetables and fruits.

This dressing will be especially tasty and healthy if you prepare it at home. You will be able to forget about store-bought ketchups and feel all the delights of a product made from natural berries. Lingonberry sauce goes great with meat. Steaks, cutlets, chops, smoked ribs - the list goes on and on. The classic Wiener schnitzel is served with this dressing in the most fashionable restaurants in Austria.

The cooking scheme is very simple, so any housewife can do it on her own. There are many cooking recipes with different ingredients. Let's look at how to prepare lingonberry sauce using several instructions step by step and with photos.

Classic recipe for homemade lingonberry sauce

This is the simplest, most basic version of the dish, from which the rest of the varieties came. He came from Sweden. This dressing is perfect for many dishes. You can also drink tea with it and use it instead of jam. To prepare you need:

• Lingonberries – half a kilo (preferably fresh, but you can also take frozen);
• Pure water – 250 ml;
• Starch (corn or potato) - one small spoon;
• White refined sugar – 150 g;
• Dry white wine – 100 ml;
• A pinch of cinnamon.

Let's start the cooking process:

1. Rinse the berries, place in a heat-resistant bowl, and fill with water (do not use running water, but use distilled or boiled water), place on a low flame;
2. Stirring regularly, wait until the mixture boils;
3. Next, add sugar and cinnamon and cook for a few minutes;
4. If there is excess water, drain it. Make a puree from the berries by hand or using a blender;
5. Add wine and again place the container with the mixture on the stove, bring to a boil again;
6. Stir the starch in about 50 ml of cold water and add to the mixture, stirring thoroughly to prevent the formation of lumps;
7. After the starch has dissolved, you need to remove the pan from the flame and wait until the contents become thick. It is better not to cook or boil the mass with starch already added to it;
8. Allow the finished product to cool on its own. Now it can be served.

Lingonberry and quince sauce

The usual dressing will acquire a new piquant taste. It will especially harmonize with poultry dishes, such as duck. This recipe for lingonberry sauce requires the following components:

• Fresh lingonberries - one glass;
• Wine (Sherry, Madera) – 100 ml;
• One large or two small quinces (can be replaced with apples);
• White refined sugar, natural flower honey and olive oil - one large spoon each;
• Black pepper, cloves, cinnamon or cardamom - to taste.

1. Sort and rinse the berries, then mash a little with a masher until the juice appears. We don't use a blender;
2. Next, pour the mixture with wine so that it covers the lingonberries;
3. Cover the container with a lid and let the berries brew for about half an hour;
4. Remove the skin from the quince and finely chop it into cubes, place it in a bowl with olive oil, place on the flame and simmer until soft. Next, carefully add the wine-berry tincture, but make sure that the lingonberries themselves do not fall into the container with the quince;
5. All the wine must be used while the stew is in progress;
6. When the quince is soft, combine it with sugar and honey, then add spices;
7. After some time, the slurry will begin to acquire a dark color. Add lingonberries to it, mix thoroughly and boil the whole mixture;
8. When bubbles begin to appear, immediately turn off the flame and cover the container with a lid;
9. Cool and serve lingonberry and quince sauce.

In this recipe, the berries are subjected to short-term heat treatment, so they retain their beneficial properties.

Lingonberry-orange sauce

Another spicy dressing option that will make familiar dishes more tasty and original. It goes perfectly with poultry meat. The following products are needed:

• A glass of lingonberries;
• One orange;
• Sugar – 3-5 large spoons;
• Brandy or cognac - two large spoons;
• Ground ginger – 5 g;
• Cloves and anise - 2 pcs.

The cooking scheme is as follows:

1. Grate the orange zest on a fine grater, combine with the berries and add orange juice;
2. Place the pan on the flame, bring to a boil, add cloves, anise and ginger;
3. Simmer until the lingonberries become soft. After this, remove the mass from the stove and mash the berries with a fork;
4. Add cognac or brandy, add sugar and mix thoroughly;
5. Cool the mixture and put it in the refrigerator for about two hours.

Lingonberry-cranberry sauce

This recipe is from the famous TV presenter Yulia Vysotskaya. The combination of two types of berries and ginger will appeal to many lovers of meat dishes. The following products are needed:

• Half a kilogram of cranberries and lingonberries;
• Sugar – 300g;
• A small root of ginger.

1. Grind almost all the berries in a blender (reserve 300 g of lingonberries);
2. Pour the puree into a container and place on a low flame;
3. Add sugar, mix well, then add whole berries;
4. Stirring gently, heat the mixture for 15 minutes over low heat. Grate the ginger on a fine grater and add to the mixture;
5. Heat for another two minutes, then turn off the heat and cool. You can immediately consume the product or leave it in the refrigerator, but not exceeding one month.

Lingonberry-juniper sauce

Another recipe from Yulia Vysotskaya. This option will not leave gourmets and lovers of gourmet dishes indifferent. The dressing goes well with any type of meat, and also goes well with cheeses and wines. To prepare four servings you will need:

• Lingonberries – 400 g;
• Sea salt - half a teaspoon;
• Sugar - two large spoons;
• Juniper fruits – 3 pcs;
• White and pink peppercorns – 10 pcs each;
• Allspice peas – 5 pcs;
• Balsamic vinegar - one large spoon.

Cooking instructions are as follows:

1. Place the berries in a bowl with a thick bottom, cover with sugar and set over low flame;
2. Heat and stir until the sugar dissolves, then add salt;
3. Combine all types of peppers and juniper fruits in a mortar and grind into large crumbs. Don't overdo it so it doesn't turn out to be trash;
4. Combine all this with the berry mass and mix well;
5. Add vinegar, bring to a boil, but do not continue to boil;
6. Turn off the stove and leave the product for about 2-3 hours;
7. Pour into a clean jar and place in the refrigerator.

Lingonberry sauce for the winter

You can prepare this dressing for future use. It will be very pleasant to feel the taste of berries in the frosty winter. To do this, you need to slightly alter the previous recipe, namely: replace one large spoon of balsamic vinegar with two large spoons of 9% vinegar, and boil the ready-made dressing for another 5-7 minutes. Pour the finished product into small sterilized jars and seal or close the lids. Let cool in a warm room, then move to a cold place.

Any meat dish will look great with lingonberry sauce, and the natural spicy taste will not leave anyone indifferent. Make this gravy at home and replace store-bought ketchups with it.

Video: Making frozen lingonberry sauce. Fast and easy

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Lingonberry sauce for meat recipe with photo

Ingredients for aromatic lingonberry sauce

• Lingonberries – 435 gr.
• Granulated sugar – 23 gr.
• Water (passed through a filter) – 125 ml.
• Starch – 14 gr.
• Red/rosé dessert wine – 170 ml.
• A clove of garlic.
• Use salt and pepper at your discretion
• Rosemary.

For the sauce that we will prepare from this delicious berry, it is best to choose fresh lingonberries, but frozen ones are also quite suitable for culinary research. All berries must be without twigs and leaves.

How to prepare the most delicious and aromatic lingonberry sauce for any meat. Recipe with photo

Gently rinse the berry. Suppressed or frozen berries should not be rinsed. If you grind it through a blender, its most beneficial properties will disappear.

Mash the wild lingonberries with a spoon or fork.

Use salt and pepper to your liking and add a little sugar.

To prevent the sauce from thickening too much, it can be diluted with clean, filtered or boiled water, then whisk thoroughly.

Dissolve starch in dessert wine.

While stirring, pour in the starch wine.

The lingonberry sauce needs to boil to evaporate the alcohol.

Cool, add garlic, crush it on a fine grater and season the berry mass.

Garnish with rosemary, you can also add a sprig of lingonberries.

Recipe for the best fresh lingonberry sauce

This lingonberry sauce will be somewhat sour.

• Lingonberry – 870 gr.
• Wine (you should choose dry and red) – 212 ml.
• Salt – 17 gr.
• Starch – 14 gr.
• Granulated sugar – 14 gr.
• Three tiny cloves of garlic.
• Filtered water - 150 ml.
• Lemon – 0.3 part.
• Spices (use to taste) – 20 gr.
• Ginger, canned – 30 gr.
• Greens (rosemary, dill) – 55 gr.

Grind the lingonberries through a sieve, remove the skin.

Lightly heat the red wine and add starch in a thin stream.

Add grated garlic, stir and bring to a light boil. The alcohol should evaporate.

Cool the sauce to room temperature and mix with the berries. Beat the mixture with a fork. If it is too thick, dilute it with water, if not, leave it.

Divide the mass into four even parts. This is done so that it is possible to use different seasonings.

To make it convenient for guests, you can use a menagerie. It is good to serve the same dish prepared with different culinary nuances.

1. Place the cut lemon in small, even slices, so that the corners stick out, and place the first part of the sauce next to it.
2. Ginger, put next to the second part of the sauce.
3. Fill the meat section with sauce and decorate the third dish with herbs.
4. Add the sauce and season with spices according to your taste preferences.

Submit lingonberry sauce for meat.

Lingonberry sauce prepared in this way should only be used cold in order to preserve its unique properties. Boiled sauce can be served hot, since the important properties of the berry have mostly disappeared after boiling. But for those who have gastrointestinal diseases, raw berry sauce should be eaten with great caution.

If you find an error in the article, please select a piece of text and click Ctrl+Enter.

pizhonka.ru

Lingonberry sauce for meat: simple and tasty recipes

• Number of servings: 4
• Cooking time: 40 minutes

Classic recipe for lingonberry sauce for meat

Lingonberry sauce was invented in Sweden; it is versatile - suitable for meatballs, boiled, baked, fried meat.

Pour water over the berries, 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, you can carefully drain it. Puree the prepared lingonberries in a blender. Add wine, bring the mixture to a boil again.

Dissolve the starch in 50 ml of cold water and add 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 add a special piquancy to this dish. This sauce goes well not only with meat, but also with cheeses and fish dishes.

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

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

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

Berry sauces can be stored in the refrigerator for no more than 7 days. To prepare lingonberry sauce for the winter, you need to replace balsamic vinegar with 10 ml of regular vinegar and boil for 5-7 minutes. Place the mixture into sterilized jars and close the lids tightly. After cooling, glass containers should be placed in the refrigerator.

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

www.wday.ru

Lingonberry sauce for meat: recipes with photos

Sauces are a “magical” 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 the 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 various seasonings.

Ideal companion for meat

Lingonberry sauce is the key to the excellent taste of a meat dish. Its main advantage is that it goes perfectly with any type of meat. Moreover, lingonberry sauce is also added to offal, for example, 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 value 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 (you can add various spices, honey, alcohol to the sauce - from wine to vodka);
• multifaceted aftertaste (berry sauce in combination with different types of fish and meat gives the dish a special note of taste each time);
• availability (both fresh and frozen lingonberries are used for dressing, so the sauce can be prepared all year round);
• long shelf life (the berry supplement retains its quality for 2 weeks from the moment of preparation - only, of course, if stored in the refrigerator).

Lingonberry sauce for meat: recipe with photo

The simplest lingonberry sauce recipe requires only 3 ingredients.

Ingredients:

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

Preparation:

1. Crush the berries in a mortar.
2. Grind the mixture 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:

The prepared sauce can be poured over pork or other meat, or served in a gravy boat. Those who like the taste of alcohol in gravy will love 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 simmer for 5 minutes.
3. Grind the mass with a blender.
4. Add alcohol and put it on the stove again.
5. Mix the starch with cold water and pour it into the berries in small portions. Do not bring to a boil.

Variations of lingonberry sauce for duck

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

Ingredients:

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

Preparation:

1. Boil the berries with water for 5-7 minutes.
2. Grind through a strainer and again set to simmer on the fire.
3. Add sugar and 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 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 clove stars;
• black pepper, cardamom (to taste).

Preparation:

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

Tricks for making berry gravy

Like any other dish, berry sauce in one form or another can turn out completely different. And this depends not only on culinary experience. There are a number of nuances that help the exquisite gravy reveal all its flavor richness:

• frozen gifts of nature must be thawed before cooking - then the sauce will become richer in taste and color;
• gravy should only be added to meat when it is 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 overwhelm the taste of the berries.

Sauce recipes

Cooking lingonberry sauce: the best recipe. How to choose the right ingredients for the sauce. Useful tips and tricks for preparing delicious meat sauce

lingonberry sauce

10 servings

30 minutes

90 kcal

5 /5 (1 )

Has this ever happened to you: you have cooked meat or fish, but the taste seems a little bland to you? This happens to me. But it doesn’t matter, because just one or two spoons of your favorite sauce will correct the situation.

For our family, lingonberry sauce has become such a lifesaver. It’s easy to prepare, and since you can buy frozen berries all year round, it’s always available. Lingonberry sauce for meat can be prepared with many components, each of which will bring additional color to the dish, but in our family the simplest and most effortless recipe has taken root. You might 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, pan.

Ingredients

How to choose the right ingredients

• When buying fresh berries, you should pay attention to the color. Ripe berries are bright red.
• Do not take products where pink and white lingonberries predominate, they didn't make it yet. 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 may end up in the total mass when harvested. This may be hazardous to your health.
• There is one more point that is difficult to verify. The fact is that Lingonberries absorb radiation well. Therefore, the collection location 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 thawed more than once.

Preparation

Video recipe for lingonberry sauce for meat

You can see how easy it is to prepare this 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.

Preparation:

Pour sugar into a saucepan and add water. Place it on the fire and stir occasionally.

At this time, grind the pepper. There is no need to grind, it is better to use a mortar or rolling pin to get pieces. Add pepper to the saucepan.

When the sugar dissolves, add 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 those seasonings that you prefer.
• 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 thickness, 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.
• 1-2 tbsp will add silkiness to the finished sauce. l. olive oil.

What dishes are served with lingonberry sauce?

• The sauce prepared according to 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 goes perfectly with duck.
• Cook steak or meatballs and serve with this sauce - your guests will be delighted. Also, with this 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 mistaken. Its sweet and sour taste would also be appropriate in desserts. Alternatively, you can make lingonberry sauce with orange.

Lingonberry sauce with orange

• Number of servings: 10.
• Cooking time: 1 hour.
• Kitchen appliances and utensils: pan, spoon, glass.

Ingredients

Preparation

1. Pour orange juice into the saucepan with lingonberries.
2. Add sugar. Place on high heat and bring to a boil.
3. During the boiling process, foam may appear, which can be removed.
4. After this, cook the sauce over low heat for another 35-40 minutes, covering the pan with a lid.
5. After some time, our sauce has thickened a little, add the zest and leave to simmer for another 10 minutes.
6. Place the finished sauce into jars and store in the refrigerator.

Lingonberry sauce - general principles and methods of preparation

Lingonberries are quite healthy berries, but due to their specific bitter taste, they are not very consumed when fresh. But culinary experts figured out how to combine the health benefits 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 tastes well with many foods. Meat, fish, poultry, vegetables, even fruits will always be more delicious and piquant if they are topped with lingonberry sauce. This sauce is especially popular in Sweden, in fact, where it comes from. There, literally everything is seasoned with it - from meatballs and casseroles to elite dishes. For a more original taste, alcoholic beverages - cognac, wine, vodka - are added to the sauce in small quantities. The most common component is sugar or honey; vinegar, spices, and herbs may be included in small quantities.

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 ingredients are added. If you want to make it thicker, add starch. It is first diluted separately in water, and then poured into the total mass, stirred, and without bringing it to a boil, remove from the heat.

Lingonberry sauce - the best recipes

Recipe 1: Lingonberry sauce

A universal recipe for lingonberry sauce. You can serve it with anything - meat, fish, pancakes, cottage cheese, or simply drink it with tea instead of jam. It decorates any dish with bright color and is always in place. And it’s quite easy to prepare.

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

Cooking method

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

Recipe 2: Lingonberry sauce with quince

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

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

Cooking method

If the berries are frozen, defrost. Crush with a masher to release the juice. Pour wine. It should cover the berries, it will take about 100 ml, maybe a little less. Cover the container with the 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 cubes or cubes. Pour them into a bowl with oil and simmer until soft, gradually adding wine tincture (no berries yet). All the wine is used in the braising process. When the quince becomes soft, add honey and sugar and add 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. The 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 lingonberry sauce

A sort of simplified version of cooking Christmas poultry with lingonberry sauce. You can, of course, bake a whole carcass, but that’s a slightly different and longer story. With us, cooking will take less time, and the taste will be no worse. Instead of fillet, you can use turkey thigh meat, cutting it into the bone. And not only turkey, duck or goose fillet is also suitable. Any lingonberry can be 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 broth, 70 ml for diluting starch), starch - without a slide - 2 tbsp., sugar - 100-125 g, salt, sunflower oil for frying meat, 50ml vodka.

Cooking method

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

Fry the meat cut into portions in boiling oil for about five minutes on each side. Pour in part of the lingonberry broth 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 will be enough for it. Don't forget to add salt.

Let's start preparing the sauce. Pour vodka into the berry broth, add sugar and boil this mixture a little for seven to ten minutes at a low boil.

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

Recipe 2: Baked pork in lingonberry sauce.

Truly a gourmet recipe - pork with oranges in lingonberry sauce. Pork meat is of course tastier, 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, it is better for Korean carrots, if you have them. 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: pork (poultry) pulp or fillet - 0.5 kg, salt, honey - 2 tbsp., 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 glass (100 ml).

Place 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, much like chops, just don’t chop, add salt. The thickness of the meat slice is approximately a centimeter. You can take the meat with a little fat.

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

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

I suggest you prepare a very tasty lingonberry sauce for meat. Lingonberry is an extremely healthy berry; it contains a lot of vitamin C, B vitamins, vitamins PP, E, carotene, copper, organic acids, in particular benzoic acid, which is an excellent antioxidant.

Lingonberry sauce will add brightness, interesting taste and delicate aroma to your dishes. Even the simplest meat dish will become festive with lingonberry sauce. Lingonberry sauce is easy to make. Shall we get started?

So, for lingonberry sauce for meat we will need: lingonberries (can be frozen), sugar, citrus (lemon, orange), herbs of your choice, cinnamon, ginger root.

I have frozen lingonberries, so you don’t have to defrost them for the sauce. Wash the lingonberries and place them in a saucepan. Grate the ginger root.

Add ginger to lingonberries and place over medium heat.

Let's add herbs (I use Provençal ones, you can use basil, oregano, parsley). Stew lingonberries with ginger and herbs for 10 minutes. Meanwhile, grate the zest of a lemon or orange (I have Mineola).

Squeeze out the citrus juice.

Grind the boiled lingonberries in a blender.

Add zest and citrus juice.

Add sugar and cinnamon. You can vary the amount of sugar to your taste; add more or less.

Boil the sauce over low heat for 20 minutes, stirring. At this stage you can add 1 tbsp. starch, diluting it with 100 ml of water, then the sauce only needs to be brought to a boil. I prefer to boil the sauce, it becomes thick and tender, you can also rub it through a sieve for homogeneity. Lingonberry sauce for meat is ready!