Lingonberry meat sauce with juniper berries

Lingonberries should be carefully sorted out, removing litter and leaves, washed well, dried with a towel. When everything is done, pour the berries into a saucepan, cover with sugar. Using a spoon, lightly press the lingonberries.

Now put a saucepan with cranberries on the stove and cook the future sauce on low heat for 10 minutes.

If you want the sauce to be without cranberry skins, tender and homogeneous consistency, then after 10 minutes remove the saucepan from the heat, wait until its contents cool down a little and rub through a sieve. And then put the future sauce on the fire again. Personally, I prefer to have lingonberries in the sauce, so I skip this stage.

Now it's time to add spices and vinegar to the future sauce. Put suneli hops, cloves, juniper berries, a mixture of ground peppers, salt, finely chopped chili pepper in the berry mass. Pour in the balsamic vinegar. Mix everything well.

Cook the contents of the saucepan over low heat until the future sauce becomes thick as jelly. Do not forget to stir. Then pour the finished lingonberry sauce into small sterilized jars, hermetically close the lids. Let the sauce cool in the heat, then it is better to store it in a cool place.

Lingonberry meat sauce for the winter will be a wonderful decoration for any festive meat dish!