Lingonberry Sauce for Meat

In most Russian families, ketchup or a tomato based sauce is served with meat dishes. However, not in all countries such a feed is considered traditional. For example, in Sweden for meat you will certainly be offered a lingonberry sauce. Making seasoning for meat on the basis of wild berries is a good idea, the sweet and sour notes of this sauce set off the taste of meat well. Lingonberry also has a unique taste, so that the sauce from it turns out unique. Cooking 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 delicious and healthy sauce for the winter.

Cooking Features

Lingonberry meat sauce is one of the easiest to prepare, but knowing a few things will not prevent even an experienced chef.

For the sauce, you should use really ripe lingonberries. 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 tastier.
Lingonberry meat sauce should have a delicate and uniform texture. With the help of a blender to get such a consistency will not work: it will come across pieces from the berry skins. Therefore, lingonberries have to grind through a sieve. Only in this case, the consistency of the sauce will be perfect.
Lingonberry will be easier to wipe, if you first expose it to heat treatment.
Do not cook cowberry sauce in aluminum cookware. Aluminum oxidizes on contact with acid, and as a result, harmful substances are ingested. For the preparation of lingonberry sauce enamel container is more suitable. You can also use a stainless steel pot.
If you intend to keep the lingonberry sauce for a long time, it should be poured over previously sterilized glass jars and tightly sealed with screw or metal lids, twisted with a special key.

Features of cooking cowberry sauce for meat may depend on the specific recipe, but it will be easy to follow the instructions attached to it.

Classic recipe for lingonberry sauce for meat

Composition:

lingonberries - 0, 5 kg;
water - 0, 25 l;
sugar - 150 g;
corn starch or potato starch - 5 g;
dry white wine - 100 ml;
ground cinnamon - a pinch.

Method of preparation:

Carefully sort the berries, discard the entire forest litter. Wash the lingonberries and pour into the pan.
Fill with an incomplete glass of water and place on the stove. Bring to a boil over low heat and, stirring, boil until the berries burst.
Cool and wipe through a sieve. Pour again into the same pan and return to the stove.
When the lingonberry juice boils, add sugar and cinnamon to it. Boil, stirring, until the sugar is completely dissolved.
Pour in the wine. Cook until the sauce has decreased by about a third. All this time it is necessary to stir it so that it does not burn.
Dissolve starch in cool water, pour it into the sauce, mix. Cook for a few more minutes and remove from heat.

After that, it remains to wait until the sauce has cooled slightly, and pour it into a sauceboat. Serve it to the meat can be both cold and hot, using gravy instead. Many gourmets prefer the first option. If you plan to serve the sauce cold, make sure that it does not become covered with film when it cools. For this, you need to stitch a small piece of butter on the fork and hold it along the surface of the sauce.

A simple recipe for lingonberry sauce

Composition:

lingonberry - 100 g;
red semi-sweet wine - 0, 2 l;
honey - 40-60 ml;
cinnamon - 1 stick.

Method of preparation:

Melt the honey.
Pick and wash the lingonberries.
Put the lingonberries in the pan, put the honey in the same place, pour in the wine, lower the cinnamon stick.
Put on a low heat and boil until the contents of the pan are reduced by a third.
Take out and throw away the cinnamon. Discard the rest of the mass on a sieve and grind.
Pour the sauce into the sauceboat.

Before pouring the sauce into a saucepan, you can try it to make sure that it is sweet enough. If desired, adjust the taste by adding a little more honey, and mix the sauce thoroughly. Honey can only be added to hot sauce, it will not dissolve in cold, and the taste of the sauce will be uneven.

Lingonberry sauce for the winter

The composition (0, 5 l):

lingonberries - 0, 5 kg;
sugar - 0, 25 kg;
universal seasoning - 5 g;
carnation - 6 pcs .;
juniper berries - 6 pcs .;
hot peppers - 1 pc .;
balsamic vinegar - 80 ml;
salt, a mixture of peppers - to taste.

Method of preparation:

Carefully sort and wash the cranberries. Let it dry. To make it happen faster, put it on a napkin that absorbs excess moisture.
Place the clean, dry berry in an enamel bowl or pan. Sprinkle with sugar and remember with a spoon so that the berry launches juice.
Put the pan with the cranberries on low heat. Boil it, stirring, for 10 minutes.
Remove the pan from the heat and leave to cool.
Wash small volume glass jars with soda, to which you have suitable lids that can be sealed.
Sterilize them over steam or in the oven for 10 minutes.
Wipe the sauce through a sieve.
Wash the pepper and clean it from seed. Crush blender. Mix with cranberry puree. Keep in mind that the pepper will give the sauce a burning taste, so you should not put a lot of it. If you are not keen on spicy food, reduce the amount of this ingredient by half, but do not exclude it at all, because without it the sauce will be poorly stored: hot pepper is a natural preservative.
Make sachets with spices. To do this, you can either fold them in a fabric bag, or tightly wrapped in gauze. Dip sachet in a container with cranberry puree. Add salt to taste. Pour in balsamic vinegar.
Put the sauce on the stove. Boil, stirring for 10 minutes. Take out the sachets with spices.
Pour hot sauce over sterilized jars, tightly close them with metal lids.
Turn it over, cover it with something warm and leave it to cool.