Lingonberry sauce for meat: simple and tasty recipes

Lingonberry sauce for meat is simple to prepare, it gives dishes a refined and fresh taste, making them more vivid and fragrant. You can cook it from fresh and frozen berries.

lingonberry meat sauce
Lingonberry sauce for meat makes the dish bright and juicy
Photo: Getty
Lingonberry450 gramsFiltered water230 millilitersCorn starch5 gramsGranulated sugar160 gramsWhite wine15 millilitersCinnamon3 grams
  • Servings:
  • Cooking time:40 minutes

The classic recipe for lingonberry sauce for meat

Lingonberry sauce was invented in Sweden, it is characterized by versatility - it fits to meatballs, boiled, baked, fried meat.

Berries pour water, after boiling, add sugar and cinnamon. Stir the mixture over low heat for 3-5 minutes, stirring constantly. If there is a lot of liquid, it can be carefully drained. Prepared lingonberries to mash in a blender. Add the wine, bring the mass to a boil again.

Dissolve starch in 50 ml of cold water, send 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 uniform enough, you can wipe it through a fine sieve.

How to make lingonberry sauce for meat according to the recipe of Julia Vysotsky

Juniper berries give a special piquancy to this dish. This sauce is perfectly combined not only with meat, but also with cheeses, 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 pepper, pink, fragrant.

Pour the lingonberries with water, add sugar, simmer over low heat until sugar completely dissolves. Add salt, mix.

To grind in a mortar all kinds of pepper with juniper fruits - should make small pieces, not fine powder. Add the mixture to the cranberries.

Pour the vinegar into the mass, 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 is completely cooled and thickened.

You can store berry sauces in the refrigerator for up to 7 days. To cook lingonberry sauce for the winter, you need to replace the balsamic vinegar in 10 ml of the usual, boil for 5-7 minutes. Mass spread in sterilized jars, tightly close the lids. After cooling glass containers need to be removed in the refrigerator.

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

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