Lingonberry sauce - general principles and methods of cooking
Lingonberry berries are quite useful, but because of their specific bitter taste fresh, not very consumed. But the cooks came up with how to combine the usefulness of lingonberries with a pleasant taste and created an amazing sauce. It serves as an ornament to any dish due to its bright color and combines to taste with many products. Meat, fish, poultry, vegetables, even fruit will always be more refined and piquant if they are poured with lingonberry sauce. This sauce is especially popular in Sweden, where it comes from. There, they literally season everything - from meatballs and casseroles to luxury dishes. For a more original taste, alcoholic beverages are introduced into the sauce in small quantities - brandy, wine, vodka. The most common component is sugar or honey, in small quantities vinegar, spices and spices can be included.
Lingonberry Sauce - Food Preparation
To cook lingonberry sauce, the berries must first be cooked to softness, then more often the mass is ground to make it homogeneous and other ingredients 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, stirred, and not boiling, removed from heat.
Lingonberry Sauce - Best Recipes
Recipe 1: Lingonberry Sauce
Universal recipe for lingonberry sauce. It can be served for anything - meat, fish, pancakes, cottage cheese, and just drink tea instead of jam. It decorates any dish with bright color and is always in place. And preparing is pretty simple.
Ingredients: cranberries - 0.5 kg, water - 250 ml, sugar - 150 g, cinnamon, potato (corn) starch - 1 teaspoon, 100 ml of dry white wine. Method of preparation
Pour berries with water and bring to a boil. Pour sugar and a pinch of cinnamon, boil for a couple of minutes. Make mashed potatoes from the berry mass, crushing it with a blender. In cranberry puree pour wine, boil. Dissolve starch in cold water (50-70 ml) and pour into sauce, mix well 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 boiled and, especially, boiled.
Recipe 2: Lingonberry Sauce with Quince
An interesting and unusual general taste of the sauce is made up of many components - lingonberry, 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, Madeira, sherry) - 100 ml, 1 quince, a spoon of olive oil, 1 table each. lie honey and sugar without a hill, spices: black pepper, a pair of cloves, cinnamon (or cardamom).
Method of preparation
If the berry is frozen, defrost. Crumble tolkushkoy to stand out juice. Pour the wine. It should cover the berries, it will need about 100 ml, maybe a little less. Close the bowl with the berries with a lid so that the alcohol does not evaporate and let it brew for about an hour.
Meanwhile, clean the quince and cut it into small cubes or cubes. Pour them into a dish with oil and simmer until soft, gradually adding wine (without berries). In the process of extinguishing all the wine is used. When the quince is soft, add honey with sugar and put on a small pinch of spices. You can not all, but to your liking.
After five to ten minutes, the sauce begins 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.
Sample dishes with lingonberry sauce
Recipe 1: Turkey Fillet with Cowberry Sauce
A sort of simplified version of the preparation of the Christmas bird in the cranberry 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 fillets, you can use the meat of the thigh of a turkey, cut it into bone. And not only turkeys, duck or goose fillet is also suitable. Lingonberry is used any - frozen or fresh. The sauce is obtained with 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, lingonberry - 0.4 kg, water - 470 ml (400 ml for decoction, 70 ml for starch dilution), starch - without a slide - 2 tbsp, sugar - 100-125g, salt, sunflower oil for roasting meat, 50ml vodka.
Method of preparation
Frozen or fresh cranberries pour cold water and boil. The berries are soft rather quickly.
Roast the sliced meat in boiling oil for about five minutes on each side. Pour some liquid broth cowberries, about half, a little less. Cover with a lid and leave to cook until soft. If the meat is young, fifteen or twenty minutes is enough for him. Do not forget to salt.
Let's prepare the sauce. Pour vodka into the berry broth, add sugar and boil this mixture for a few minutes, a couple of minutes to ten with a slight boil.
Dilute the starch with cold water and pour into the cranberry sauce. Stir and immediately remove from heat. Mass can not be boiled, otherwise it will be similar to jelly. Garnish the meat with rice or vegetables, pour the sauce on top. It is obtained with pieces of berries. If you want a smooth consistency, mix with a blender.
Recipe 2: Baked pork in cranberry sauce.
Truly a recipe for gourmets - pork with oranges in cranberry sauce. With meat of pork, of course, it tastes better, but if necessary it can be replaced with poultry fillets - turkey or chicken. To make the dish look more beautiful, the orange zest should not be removed with a knife, but grated finely, grated, better for Korean carrots, if you have one. Then the peel is cut into even long and thin stripes. The dish turns out elegant, very tasty, and, notice, without a drop of oil.
Ingredients: pulp or fillet of pork (poultry) - 0.5 kg, salt, honey - 2 tbsp, 1 orange, lingonberry - 0.3 kg.
Method of preparation
Remove the zest from the orange and squeeze the juice. It should get about half a cup (100 ml).
Put the lingonberry and honey in the blender bowl, pour in the orange juice and mix. Then add orange zest to the mass.
Meat cut into pieces, about as chops, just do not need to beat, salt. The thickness of the meat slice is about a centimeter. Meat can be taken 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).
Lingonberry Sauce - useful tips from experienced chefs
- To make the easiest lingonberry sauce, you need 200g of berries, pour half a glass of water and boil for a few minutes. Next, wipe the mass to a smooth consistency (or leave it as it is, with whole berries), add one or two tablespoons of sugar and boil for about three minutes until thick. For piquancy, you can add a tablespoon of brandy.
