Sauces for lingonberry meat: several methods of preparation

Simplified recipe for lingonberry sauce

This recipe for lingonberry sauce will help you prepare the seasoning quickly and inexpensively. You will need:

• lingonberry fruits – 200 g;
• clean water – 150 ml;
• sugar – 30 g;
• cognac – 20 ml (to taste).

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

1. Rinse, peel and fill fresh berries with water. Cook the fruits for 5 minutes on high heat/setting.
2. Remove the mixture from the stove and place it in a blender. If the latter is not available, use a masher or meat grinder. Add granulated sugar and stir.
3. Place the pan 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 it with the main dish!

Recipe for lingonberry sauce for meat for the winter

It's no secret that white wine has long been used in cooking. It is also added to sauces. It gives a piquant taste, exquisite aroma and enriches the taste of sauces. I offer you a recipe for lingonberry sauce with the addition of dry white wine.

Cooking time: 20 min. Number of servings: 8. Kitchen utensils: saucepan, blender.

For flavor, I added a little ground cinnamon to the berries. The berries were defrosted and dried. I had started a bottle of dry wine with a fruity aroma, and I added it to the sauce.

Cooking steps

1. Place lingonberries (500 g) in a saucepan.

2. I fill it with 200 ml of water.

3. I throw in a pinch of salt.

4. I add 150 g of sugar.

5. And 0.5 tsp. cinnamon.

6. I stir and put on fire.

7. After boiling, cook for 2-3 minutes and remove from the stove.

8. I chop the berries with a blender.

9. I pour in 100 ml of dry wine.

10. I put it on low heat again.

11. Separately I dilute 1.5 tbsp. l. potato starch in 50 ml of cold water.

12. When the sauce boils, add starch and cook for another 3-4 minutes, stirring, until thickened.

13. When the sauce has cooled, it can be served with meat. I didn’t chop the berries too much so that some of them showed through, it’s more interesting that way.
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You can see how delicious the finished sauce looks. Such an exquisite aroma and amazing color will decorate any dish. Real jam!

This recipe was a revelation for me. Usually white wine sauce is served with fish, so I prepared a creamy sauce for salmon. But this berry sauce recipe is ideal for meat dishes; they take on a completely different taste. The sauce cooks quite quickly. Keeps for quite a long time in the refrigerator. However, in my family it doesn’t last long; this wonderful seasoning for meat “flies away with a bang.” And ribs with this sauce are just a dream! Try it and enjoy its incredible taste and share your impressions with me.

I hope that among the suggested recipes you will find the best one for yourself. And if you prepare a similar sauce in a different way, be sure to tell us about it in the comments and share your culinary secrets. Bon appetit!

Sauce for meat dishes

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

• fresh or frozen lingonberries – 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 sauce is prepared in 5 consecutive steps. To get an exquisite product, simply follow the instructions below:

1. Wash and sort the lingonberries and cranberries. Select berries that are healthy and ripe without dents or damage. Rinse and place in a saucepan or frying pan with a thick bottom. If you want the sauce to be homogeneous, grind the berries in a meat grinder or blender, then put them on the stove.
2. Pour sugar over the fruits and turn on low heat/mode. Wait for the sugar to melt and add salt. Stir.
3. Transfer the mixture to a mortar, add juniper, both types of pepper and grind all ingredients until smooth.
4. Place the mixture back on the stove. Add spices. Bring to a boil and add the balsamic last.
5. Remove from heat, cool and leave for about 3 hours. Serve hot or cold.

Store the sauce in the refrigerator for no more than 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. spoons of vinegar (90%).

Lingonberry sauce - useful tips from experienced chefs

— 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.

Source

Series of messages “Sauces”:
Part 1 - Fig sauce...unexpectedly delicious for meat, fish... Part 2 - Another fig sauce for meat dishes... Part 28 - Meatballs in cranberry cream sauce Part 29 - Creamy cucumber sauce with garlic Part 30 - Lingonberry sauce - general principles and methods of preparation Part 31 - Vinaigrette: not a salad, but a sauce)) Part 32 - trout in cream sauce Part 33 - The most delicious sauce for homemade shawarma and more Part 34 - Dill sauce Part 35 - Italian style garlic butter

Lingonberry, quince and white wine sauce

With this recipe you can prepare a delicious sauce for duck. You will need:

• lingonberries – 200 g;
• wine (can be replaced with sherry or port) – 100 ml;
• quince (if not available, replace with green apple) – 1 medium fruit;
• olive oil – 1 tbsp;
• honey – 20;
• granulated sugar – 20 g;
• cloves – 3-5 stars;
• ground black pepper – half a teaspoon;
• cinnamon - half a teaspoon.

The preparation method is as follows:

1. Sort the lingonberries, rinse and mash using a masher, blender, or meat grinder.
2. Pour wine over the fruits and leave covered for 1-2 hours.
3. Wash and peel the quince (apple), cut into small cubes. Mix the fruit with olive oil, place in a frying pan and add a little wine. Simmer until softened.
4. As soon as the fruits become soft, add sugar and spices, add honey. Mix all ingredients thoroughly. Cook until dark.
5. Add lingonberries to the main mass. Bring to a boil, but do not simmer, just remove from heat.

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

Sauce made with lingonberries and oranges

This product will ideally complement cake, pastry, ice cream and other confectionery products. 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.

Prepare the sauce for the cake according to the following recipe:

1. Place the honey in a high-sided frying pan and pour the orange juice into it. Heat the mixture to lukewarm temperature. Honey must completely dissolve, but not boil - in this case, the beneficial properties of the product will be lost.
2. Once the mixture is warm, add the zest and sugar, then bring to a boil and reduce heat. Cook and stir until the mixture thickens.
3. If the sauce does not acquire a thick consistency, mash a few cranberries and add to the main mixture.

You should end up with a tart and thick composition. If you want the mixture to be sweeter, increase the amount of sugar or honey.

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

Lingonberry sauce for meatballs

Sweet, sour and spicy sauce will be an excellent addition to any meat and meatballs. The unique 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.

Preparation of lingonberry mass is carried out in just a few steps:

1. Place the peas in a mortar and crush (crush) until it becomes flour.
2. Place sugar, spices and water in a saucepan. Cook over low heat until the sugar is completely dissolved.
3. Add lingonberries and chopped pepper to the main mixture. Stir. Cook over medium heat until the sauce thickens - this process takes from 30 minutes to 1 hour.

Serve the product with the meatballs after cooling. Store in a sealed jar in the refrigerator.

Making sauce like in IKEA

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

• lingonberry 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 like in an IKEA restaurant:

1. Wash, sort and peel the berries. Blend them in a blender or meat grinder until smooth and without lumps. Place on the stove, cover with water, bring to a boil and simmer for 10 minutes.
2. Add granulated sugar and cinnamon stick. Continue cooking for another 5 minutes.
3. Pour in the wine, stir and cook for 15 minutes.
4. Dissolve starch in 100 milliliters of water. Pour into the sauce in a thin stream, stirring.
5. When the sauce thickens, remove it from the heat and cool.

The IKEA sauce is ready. If desired, 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.

How to make lingonberry sauce for meat

I want to say that lingonberry sauce is ideal for meat dishes. It is sweet and sour and will not only decorate the dish, but also give it a spicy taste. If you are a beginner and want to experiment, try making with me the simplest version of lingonberry sauce for meat, the recipe for which is given below.

Kitchen utensils: saucepan and whisk for stirring, gravy boat.

Ingredients

I always have berries prepared for the winter. I peel fresh berries, rinse them and put them in a clean, washed jar and fill them with regular clean water. I put it in the cellar or refrigerator. This way it is stored for a long time and does not spoil. In winter, this is a good way to replenish the lack of vitamins and strengthen your immunity.

For my recipe, I first defrosted the berries. If you take fresh ones, rinse them in running water and dry them slightly. Choose undamaged lingonberries; if they are soft, the lingonberries are most likely overripe.

Cooking steps

1. I place a glass of lingonberries on the bottom of the pan.

2. I add half a teaspoon of sugar.

3. And some water. I literally pour in 50 ml.

4. I put the dishes on the fire and bring to a boil.

5. Now I throw in a pinch of salt.

6. During this time, the berry burst, gave juice, and I leave it to boil for another 4 minutes over low heat.

7. Remove from heat and add 30 g of butter.

8. Stir with a whisk until the oil dissolves.

9. I transfer it to the gravy boat. The sauce is ready.

The resulting sauce has a tart, slightly sour taste. An ideal combination with beef medallions. Of course, it is better to serve it cold: it will infuse, and its aroma and taste will become richer. You can store it in the refrigerator, but no more than a week, otherwise you will have to boil it so that it does not spoil.

You can add more sugar if you like it sweeter. My husband and I like this option. Look what a beautiful rich color the lingonberry sauce has, and how easy it is to prepare! You can grind it in a blender until smooth.

Now you can buy frozen berries at any store and prepare sweet and sour sauce in a matter of minutes. Tell us what spices you add to lingonberry sauce?

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 piece;
• 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 mixture to a blender and grind until smooth.
3. Place the berry puree back into the saucepan, place over medium heat, add honey, salt and sugar.
4. Peel the chili pepper and garlic, chop it and add it to the main mixture. Add nutmeg there and stir.
5. Cook the mixture for half an hour.

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

Lingonberry sauce in the oven

Delicate lingonberry seasoning for meat is prepared quickly, simply using a minimum amount of ingredients.

Ingredients:

• lingonberries – 1 kg;
• granulated sugar – 300 g.

Step-by-step preparation of the recipe:

1. The berries are sorted, washed and placed in the oven for 15 minutes at 180 degrees.
2. Remove from the oven, add sugar and grind into puree.
3. Place the mixture on the fire and cook for 3–5 minutes.
4. The finished dressing is laid out in prepared jars.

Important! The calorie content of lingonberry sauce is 46.5 kcal.

Spicy version with mustard

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

• mustard – 1 tbsp;
• pear juice – 4 tbsp;
• 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/heat.
2. In a second frying pan, fry the shallots (previously chopped into cubes).
3. As soon as the onions turn golden, pour in the port and simmer for another 5 minutes.
4. Add granulated sugar, spices, peppers, cinnamon and cloves.
5. Simmer for another 20 minutes.
6. Combine mustard and pear juice with the main mixture and blend in a blender.

Serve the finished product hot or cold.