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Lingonberry sauce

Lingonberry Sauce

A delicious, easy sauce that goes with just about anything! A friend brought this recipe back from Sweden — a sauce that pairs with everything, built around lingonberries. I fell in love with it. Serve lingonberry sauce alongside meat or poultry, with pancakes, over cottage cheese or desserts, or simply as a jam with tea. And it couldn't be easier to make.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Lingonberries

500

Cinnamon

Potato starch

Sugar

150

White wine

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 29 g

124 kcal

GI: 32 / 0 / 68

Cooking method

Cooking time: 10 min

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Pick over the fresh lingonberries and rinse them well. Cover with a cup of water and bring to a boil, then add the sugar and ground cinnamon. Simmer over low heat for 3 minutes. When they're done, blend the berries into a smooth purée. Pour the dry table wine into the purée and warm the mixture gently. Dissolve the potato starch in a little water, then stir it into the saucepan in a thin stream, mixing constantly to avoid lumps. Bring it just to a boil and turn off the heat right away — the sauce should not actually boil. Your lingonberry sauce is ready, and it gives any dish a whole new dimension of flavor.