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.
Ingredients
- 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!