Lingonberry Sauce with Starch, Wine Vinegar, and Broth
This very tasty sauce is the perfect partner for pancakes! It's a Swedish recipe for an all-purpose lingonberry sauce. Why all-purpose? Because you can spoon it over just about anything — and that's exactly what they do in Sweden, by the way. That said, for desserts, Swedish cooks more often reach for lingonberry jam than for a sauce like this.
NashaDasha
Recipe author
Lingonberry Sauce with Starch, Wine Vinegar, and Broth
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 0 %
0 g
Carbohydrates 94 %
16 g
86 kcal
GI:
24
/
0
/
76
Cooking method
-
Step 1:
Step 1:
-
Step 2:
Step 2:
-
Step 3:
Step 3:
-
Step 4:
Step 4:
-
Step 5:
Step 5:
-
Step 6:
Step 6:
- First, we need to turn the lingonberries into a purée. You can do this however is easiest — in a blender or by pressing them through a sieve. Then add natural honey to the lingonberries; in a pinch, you can use sugar instead. Now pour the meat broth into the lingonberry purée, holding a little back for the starch. The broth for the starch should be cold, and you can use plain water instead of broth. Add the starch to that reserved portion of broth and stir well. Pour the vinegar into the lingonberries and set the pan on the stove. When the mixture gets very hot, pour in the starch mixture and keep cooking, stirring the sauce constantly with a spoon. Cook the sauce for about five minutes, starting the count once the liquid comes to a boil. This lingonberry sauce dresses up any food — I even tried it with ice cream and it was delicious (though I swapped the broth for water that time). All in all, lingonberry sauce is great for saucing meat and fish dishes, as well as game or poultry.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Lingonberries - 43 kcal/100g
- White wine vinegar - 14 kcal/100g
- Broth - 15 kcal/100g
- Potato starch - 300 kcal/100g
Similar recipes
Related and additional categories: