Lingonberry sauce for meat

Sauces are a “magic” addition to any dish: they can completely change the taste of pasta, cereals and, of course, meat. We can say that they are obliged to them a variety of recipes for pork, beef and other varieties. One of the most suitable to the main dishes is cowberry sauce. The recipe of this gravy for meat can be enriched with various seasonings.

The perfect companion for meat

The perfect companion for meat

Lingonberry sauce is a pledge of excellent meat dishes. Its main advantage is that it ideally combines with any kind of meat. Moreover, lingonberry gravy is added to the by-products, for example, to the liver. The birthplace of this original sauce is Sweden. It is there that there are more and more new cooking options for lingonberry filling for meat and fish dishes. Cooks value sauce for:

  • ease of preparation (even if you just add a handful of berries to the meat when baking, the dish will acquire an interesting savor);
  • aesthetics (the bright color of lingonberries makes the dish very appetizing);
  • versatility (various spices, honey, and alcohol can be added to the sauce, from wine to vodka);
  • multifaceted aftertaste (berry gravy in combination with different types of fish and meat each time gives the dish a special flavor of taste);
  • accessibility (lingonberry for dressing is used both fresh and frozen, so you can prepare the sauce all year round);
  • long shelf life (berry supplement retains its quality for 2 weeks from the moment of preparation - only, of course, if it is stored in the refrigerator).

Lingonberry sauce for meat: a recipe with photos

The easiest recipe for lingonberry sauce requires only 3 products.

Lingonberry sauce for meat: a recipe with photos

Ingredients:

  • ½ tbsp. cowberries;
  • 1 tsp. white sugar;
  • salt (to taste).

Cooking:

  1. In the mortar we push the berries.
  2. Grind the mass with sugar, add salt. Serve with meat in a saucepan.

Lambberry sauce with garlic is ideal for pork.

Ingredients:

  • 500 g fresh or frozen lingonberries;
  • 200 g of sugar;
  • 1 clove of garlic;
  • 15 peppercorns (allspice);
  • 1 tbsp. l liquid honey;
  • oregano, basil, parsley (to taste);
  • 1 tsp. dry ginger;
  • ½ tsp dry nutmeg;
  • ½ tsp cinnamon powder;
  • sea ​​salt (to taste).

Cooking:

  1. Putting some berries in a separate bowl.
  2. The rest of the lingonberry folded in a saucepan and set on a small fire. Boil the berries do not need.Lingonberries put in a saucepan and put on a small fire
  3. Sprinkle sugar, boil until it is completely dissolved.

    Sprinkle sugar, boil until it is completely dissolved.
  4. Finely chop the garlic and send in the berry mixture.
  5. Add the rest of the products, mix well.Add the rest of the products, mix well
  6. Remove the saucepan with sauce from the heat and pour whole berries to sleep. Give the dish to cool.

Ready sauce can be poured over pork or other meat, and can be served in a sauceboat. Those who love the flavor of alcohol in their gravy will love the lingonberry sauce with wine.

Ingredients:

  • 500 g fresh or frozen lingonberries;
  • 1 tbsp. l potato starch;
  • ½ tbsp. red wine;
  • 150 grams of sugar;
  • 1 tbsp. filtered water;
  • 2 tsp. cinnamon powder.

Cooking:

  1. We wash the berries well, put them in a saucepan and boil with some water.
  2. Pour sugar and cinnamon powder. Let the mixture boil for 5 minutes.
  3. Blender rub the mass.
  4. Add alcohol, again put on the stove.
  5. Mix the starch with cold water and pour in small portions in the berries. Do not bring to a boil.

Lingonberry sauce for duck

For the poultry dishes, the “right” gravy gives you the opportunity to reveal your delicate and rich taste. Lingonberry sauce served, for example, to the duck, will make the meat very juicy and soften it.

Lingonberry sauce for duck

Ingredients:

  • 1 tbsp. fresh or frozen cowberry berries;
  • ½ tbsp. filtered water;
  • 2 tbsp. l Sahara;
  • 1 tbsp. l good cognac.

Cooking:

  1. Boil the berries with water for 5-7 minutes.
  2. Grind through a sieve and again set to languish on fire.
  3. Pour sugar, boil until the mixture begins to thicken.
  4. Pour brandy and remove the saucepan from the heat. Gravy is ready.

More saturated bird sauce is prepared with the addition of quince and spices.

Ingredients:

  • 1 tbsp. fresh berries;
  • 1 quince (or green apple);
  • ½ tbsp. port wine (red wine, classic sherry);
  • 1 tbsp. l olive oil;
  • 1 tbsp. l liquid honey;
  • 2-3 stars carnations;
  • black pepper, cardamom (to taste).

Cooking:

  1. A little rub the washed lingonberries.
  2. Fill the berries with an alcoholic drink and leave for an hour to infuse.
  3. Quince cut into small squares.
  4. Pour butter into a saucepan, put quince and simmer on low heat. Periodically pour in wine from under the berries.
  5. Pour in honey, pour in sugar and remaining ingredients.
  6. When the sauce darkens, add the lingonberries. Turn off and give 15 minutes to insist.

Tricks cooking berry gravy

Tricks cooking berry gravy

Like any other dish, berry sauce in one way or another can be completely different. And it depends not only on the culinary experience. There are a number of nuances that help gourmet gravy to reveal all its richness in taste:

  • Frozen gifts of nature need to be thawed before cooking - then the sauce will become richer in taste and color;
  • add gravy to meat only cold, even if the meat should be hot;
  • spices to the sauce is better to add a little bit, so as not to kill the taste of berries.

If you want to cook something unusual or to diversify the usual menu, lingonberry sauce for meat, the recipe of which can include only three ingredients, is what you need. Add spices, spices - and the dish will acquire a special piquancy. If we take into account the versatility of berry gravy, it doesn’t matter what kind of meat you cook: all the same, the taste will be fantastic.

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