Lingonberry meat sauce ... With this name, an association immediately arises with a delicious aromatic sauce, delicious with light sourness. It is good in combination with tender veal or a slice of pork chop. In ancient Russia, lingonberries were a favorite berry variety, and a bowl full of lingonberries stood on the table in rich and well-to-do houses and in houses of ordinary people. Many dishes and even drinks for the festive table were prepared using lingonberries.
Lingonberry berries contain a lot of benzoic acid, this explains its long shelf life. And yet - this is a storehouse of trace elements: potassium and manganese, ascorbic acid and vitamin A. Ancient people knew - lingonberries are the best remedy for vitamin deficiency. It was these berries that were given to weakened and sick people, hoping for a quick healing.
Swedish cuisine has a dish like lingonberry sauce. The recipe is used universally and is almost universal. Almost all dishes are served by him, from meat dishes to confectionery savory cakes. This is a unique addition that will decorate as a sweet table, and is perfect for a variety of meat and fish dishes.
Lingonberry sauce - the recipe for this pleasant addition to food is not at all difficult, we are familiar with all the ingredients, and cooking it is a pleasure.
We take the washed berry and use a blender to turn it into the most tender mashed potatoes. The recipe “lingonberry meat sauce” includes starch and honey, vinegar and meat broth, but all in order. In lingonberry puree we add natural liquid honey and apple cider vinegar, here we add meat broth and put all this on the stove. We leave a small part of the chilled broth for starch, so that it gives additional viscosity to the sauce.
When our lingonberry puree becomes very hot, add starch, previously mixed with the remaining broth. We stir the mass, as if we brew the starch, bring the sauce to a boil and cook for another five minutes. The sauce will emphasize the natural taste of fish, but it is especially good for chicken and pork dishes. Remember, it is served only in a cold form. Note to those who love sweets: if you add water instead of the mashed potato, you get a chic sauce for pastry.
There is another wonderful lingonberry sauce for meat, but only with the addition of table wine. We need a pound of thawed or fresh lingonberries, two teaspoons of cinnamon, Art. a spoonful of starch, 100 ml of good table wine of your choice, 150 grams of sugar and 200 ml of water.
Add water to lingonberries and set on fire. When the mixture boils, send cinnamon and sugar into it, cook for 3 minutes, remove from the stove. Now, the blender's turn. It will turn cranberry sauce to meat into a uniform tasty mass, but that's not all. It was the turn of the wine, now again we place the dish on low heat for 3 minutes. We have a pre-prepared mixture of starch with cold water, pour it in a continuous stream into a well-heated lingonberry puree. Stirring, we wait until the starch thickens the mass. Do not boil the sauce!
In any case, such a yummy will appeal to the most sophisticated gourmet. Have you tried the cherry meat sauce ? If not, then now we will learn how to cook it. We will need 300 grams of cherries, one tablespoon each. spoon of sugar, starch and cognac, parsley, you can add spices to taste. Washed (pitted) cherries sent to the pot and set on fire. After the cherry has started the juice, add sugar and, warming, bring to a boil, leaving it to warm for another 5 minutes.
Dissolve starch with water at room temperature until smooth. Grind the cooled cherries and parsley with a blender. We put on the stove and add starch and cognac to the mixture, let it boil for 1 minute and down from the fire.
Cherry sauce for meat is original in taste, you just want to eat it with a spoon, but do not forget to serve it already cold and in a beautiful gravy boat!