Lingonberry sauce goes well with duck, beef steaks and pork ribs. Sweet and sour in taste and slightly tart.
In general, take this recipe for yourself, I give it.


  • Cowberry s/m 500 gr.
  • Sugar 120 gr.
  • Salt to taste.
  • Wine red dry 120 ml.
  • Corn starch 5 gr. (can be replaced with potato or flour)
  • Cinnamon 1 pc.
  • Carnation 2 pcs.
  • Star anise 1 pc.

Preparation of lingonberry sauce

  • Rinse the lingonberries and put them in a colander. Dilute corn starch with 10 ml. red wine.
  • Pour the sugar into a heavy-bottomed saucepan or saucepan. Melt it over medium heat, but don't let it burn.
  • Add lingonberries to the melted sugar and fry together for 3-5 minutes.
  • Pour in the wine, throw in the spices and boil for another 3-5 minutes.
  • Then pour in the diluted starch. Cowberry sauce should be thick, if not, then add a little more starch.
  • Ready sauce can be stored in the refrigerator for a long time. The main thing is to keep it closed, and initially transfer it to a clean container.
  • Serve lingonberry sauce warm with meat dishes and poultry dishes.
  • Bon Appetit!