Lingonberry Sauce for Meat with Juniper Berries
Lots of lingonberries on hand? Put up a batch of this original berry sauce for the winter! I don't remember exactly when I first had meat with lingonberry sauce, but it left an impression. I've made it often ever since — both to serve right away and to can for winter. Lucky for us, there are plenty of lingonberries in our local woods! I've gotten my husband, my relatives, and lots of friends hooked on it.
Marina
Recipe author
Lingonberry Sauce for Meat with Juniper Berries
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 4 %
1 g
Carbohydrates 92 %
23 g
101 kcal
GI:
42
/
0
/
58
- Sort the lingonberries carefully, removing debris and leaves, wash them well, and pat dry with a towel. Then put the berries in a saucepan and cover with sugar. Lightly mash the berries with a spoon. Set the pan over low heat and cook the sauce for 10 minutes. If you want a smooth, skin-free sauce, take the pan off the heat after 10 minutes, let it cool a bit, and press it through a sieve, then return it to the heat. Personally, I like to see whole berries in the sauce, so I skip that step. Now it's time for the spices and vinegar. Add the khmeli-suneli, cloves, juniper berries, ground pepper blend, salt, and finely chopped chile pepper to the berry mixture. Pour in the balsamic vinegar. Stir well. Cook over low heat, stirring, until the sauce thickens to about the consistency of jelly. Then ladle the finished lingonberry sauce into small sterilized jars and seal them tightly. Let the sauce cool somewhere warm, then store it in a cool place. This lingonberry sauce for the winter will be a wonderful addition to any festive meat dish!
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Lingonberry - 43 kcal/100g
- Juniper - 116 kcal/100g
- Juniper berries - 116 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
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