Lingonberry sauce

Category: Sauces
Lingonberry sauce

Ingredients

Lingonberry berries 200 g
Sugar
(sugar to taste, no sugar at all possible)
40-50 g
Water 100 ml

Cooking method

  • Option 1 - Simple lingonberry sauce.
  • Put the berries in a ladle, pour boiling water over, bring to a boil, cook for a few minutes, then rub through a sieve.
  • We shift the resulting mass back into the ladle, add sugar, boil for another 2-3 minutes until the mass thickens.
  • The sauce is ready!
  • You don't have to wipe the mass, but leave the boiled berries as they are, this is already a matter of taste.
  • Option 2. Lingonberry sauce with cognac.
  • We take:
  • Lingonberry berries - 200 grams
  • Sugar - 40-50 grams (sugar to taste, you can do without sugar at all)
  • Water - 100 ml.
  • Cognac - 1-2 tbsp. l.
  • The preparation is the same as in the first option. Only to the mashed mass add 1-2 tbsp. l cognac to taste, and boil for several minutes in the same way.
  • Option 3. Lingonberry sauce with balsamic vinegar.
  • We take:
  • Lingonberries - 1 glass
  • Balsamic vinegar - 30-50 ml.
  • Salt, pepper - to taste
  • Sugar - 1-2 tbsp. l (sugar to taste, without sugar at all)
  • Garlic - 1 clove
  • Thyme - 1/4 tsp dried or 1 tsp fresh
  • Pour balsamic vinegar into a ladle, evaporate the liquid for several minutes.
  • Add all other ingredients and cook over low heat for 5-7 minutes.
  • Then we break the mass with a blender until puree.
  • This sauce needs to be infused for several hours, the longer it costs, the tastier it becomes.
  • On the table, lingonberry sauces are served hot and cold, and with meat and poultry dishes.
  • Lingonberry is a light choleretic agent, so fatty meat dishes are very well absorbed with lingonberry sauce.
  • Lingonberry sauce

Note

Quote: zvezda

Admin !!!I again ask you !!! Could you prepare a lingonberry sauce for meat ?? !!! : :) We sell it in Ikea, in Swedish products, but no matter how much I tried, this taste does not work .... though I am not an expert in sauces !! And with you, I know for sure - it will work !!

Less than a month ... almost, and I fulfill the request

Lingonberry sauce is easy to prepare.
The basis is berries of fresh or frozen lingonberries, and then it's up to your taste.

Lingonberry sauces are characterized by the taste of natural wild berries of lingonberry, light bitterness, bright beautiful color.

Cook and eat lingonberry sauce - it's delicious! And a great addition to our food, especially meat!

Bon appetit, everyone!

Wildebeest
I have been accustomed to steamed lingonberries since childhood. I remember how my grandmother tormented her in a large clay jug in the oven.
I steamed lingonberries in a water bath in a glass jar, as the lingonberries boiled down, I added more berries.
Steamed lingonberries without any sugar and salt are stored for a long time, until spring, if you do not eat it.
It was possible to make a very tasty lingonberry juice from such lingonberries, but most of all I liked this lingonberry served with meat. It has a sour taste and a light pleasant lingonberry bitterness.
Admin
Thanks for the recipes. I will try.
Admin

Wildebeest, thank you too for the memories and the lingonberry recipe

Share your sauces experience and add your own options!
tatulja12
Admin, I only have lingonberry jam, is it suitable for the sauce?
Admin
Quote: tatulja12

Admin, I only have lingonberry jam, is it suitable for the sauce?

I think it will do - this is the base of the sauce, and then add various additives for taste
tatulja12
Thank you, Admin. I added meat to the gravy, but did not make it on its own. Worth trying.
zvezda
ROMA !!!!!!Thank you very much !!!! I will definitely try all three recipes !!!!!!! Just before the New Year I will choose which is better !!!
Lingonberry sauce
Tanyusha
Admin, don't you need to add water to the recipe with balsamic vinegar?
Admin
Quote: tanya1962

Admin, don't you need to add water to a recipe with balsamic vinegar?

I do not add, there is vinegar liquid and the juice of the berries itself - enough for the berries to boil and wipe
Borisyonok
Admin, Tanya!
And such a sauce can be made for the winter? ... probably you just need to sterilize it ... and that's it.
Admin
Lena, I don't do it in winter - I always have fresh lingonberries in my freezer, and you can always make fresh sauce

And just in general, perhaps, since the lingonberry is heat-treated according to the recipe. Warm up well to boiling water, pour into jars and roll up. Lingonberry is such a berry that it can safely stand as long as you need
Borisyonok
Tatyana, my freezers will soon just "burst", and lingonberries need to be adapted somewhere. So I thought - after all, they sell lingonberry sauce in stores ... I will try.
Admin

Lena, well, I always use lingonberries, that's why I ice a lot

And with additives in the sauce, you can play, according to your taste - spicy-sour-sweet, and roll up.
And I will wait for impressions
Vlasova
I will definitely try to cook it, I like sweet and sour sauce, I hope I like this one too
olga0203
I did just the lingonberry season with us. It went well with the meat. She left a small jar for storage, poured it hot and spilled it in a micron. Thanks for the recipe.
Admin

For meat, great sauce And not only for meat
Olya, to your health!
zvezda
Tanya !! did them for a long time already: girl_cleanglasses: and which one is very similar to the one in Ikea .... but which one ??? Do you remember?
Admin

I haven't been to Ikea for a hundred years, I can't say anything about their sauce
zvezda
I will try again !!!!
kil
Oh, thank you Tanyusha. Since last year, there has been a lingonberry, takes up space in the refrigerator, perhaps the other day I will digest it into a sauce. What do you think, if it will be easier to squeeze out the juice through the auger first or not?
Admin

Ira, you can do so, then boil the juice and under the lids.

I do it in the opposite way: first I boil the berries on the stove, then filter through a sieve.
Why so: in this way, the pectin substances from the skins are better converted into jam-jelly, and the sauce can turn out like jelly.
kil
Admin, Thank you
solmazalla
zvezda, Olya, have you repeated the recipe? Which one is similar to Ikeevsky? I liked the balsamic. He, isn't he? I want to make for the neck and tongue for the new year
zvezda
Did !!!!! How much time has passed: girl-swoon: but I definitely wiped it and now I cook it according to the first basic recipe, but I also like it with vinegar .... I also added honey and, in general, according to my mood: girl_dance: but basic in priority !!!

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