Cowberry seasoning for meat. Cowberry sauce - the best recipes

I suggest you cook a very tasty lingonberry sauce for meat. Cowberry is an extremely useful berry, it contains a lot of vitamin C, B vitamins, vitamins PP, E, carotene, copper, organic acids, in particular, benzoic acid, which is an excellent antioxidant.

Lingonberry sauce will add brightness, interesting taste and delicate aroma to your dishes. Even the simplest meat dish will become festive with lingonberry sauce. Blueberry sauce is easy to make. Shall we start?

So, for lingonberry sauce for meat, we need: lingonberries (can be frozen), sugar, citrus (lemon, orange), herbs of your choice, cinnamon, ginger root.

I have frozen lingonberries, for the sauce you can not defrost them. Wash the lingonberries and transfer to a bowl. Grate the ginger root.

Add ginger to lingonberries, put on medium heat.

Add herbs (I have "Provencal", you can use basil, oregano, parsley). Stew lingonberries with ginger and herbs for 10 minutes. In the meantime, grate the zest of a lemon or orange (I have mineola).

Squeeze out citrus juice.

Grind the boiled lingonberries with a blender.

Add zest and citrus juice.

Add sugar and cinnamon. You can vary the amount of sugar to your taste, add more or less.

Boil the sauce over low heat for 20 minutes, stirring occasionally. At this stage, you can add 1 tbsp. starch, diluting it with 100 ml of water, then the sauce only needs to be brought to a boil. I prefer to boil the sauce, it becomes thick and tender, you can still rub it through a sieve for uniformity. Lingonberry sauce for meat is ready!

Do you know what distinguishes an exquisite master from an amateur cook? That's right, the ability to cook gravy.

You rarely see this delicacy at the table, which makes the hearts of gourmets tremble and gives a unique zest to meat dishes.

One of the honorary prizes is rightfully occupied by lingonberry sauces. They are so varied that they can be added to lamb ribs and pork, to boiled tongue and beef liver.

Bitter berries become so delicious when processed that this has inspired culinary specialists around the world to create excellent recipes for lingonberry sauce for meat.

These sauces are well suited for poultry meat: duck, turkey, chicken. And my wife likes to add Scandinavian lingonberry sauce to fish.

As the saying goes, "there is no friend for the taste and color." Choose, try.
In the second part, we will talk about sauces using starch - Swedish and five minutes. And in the third part - lingonberry fruit sauces.
We hope you like one too.

From time immemorial, Finnish cuisine has been distinguished by the use of cranberries and lingonberries for making sauces (gravy) for meat and fish dishes.

Recipe photo step by step:

Lingonberry sauce with onion and butter

Step by step photos:

If it’s too thick for someone, you need to remove it from the fire a little earlier.

Improvise, increase or decrease the amount of sugar, spices, cooking time. Create the perfect sauce to suit your taste.

Note to housewives

1. If using frozen berries, they must first be completely thawed to avoid a watery bland taste.
2. Serve the sauce (gravy) to the table not immediately, but let it brew for 1 day. So it will taste even better.
3. Before serving, the gravy must be cooled.
4. If you do not want to get a completely liquid sauce, chop the berries and fruits with a blender and not carefully. Forget about the sieve and meat grinder.

And in conclusion, a simple recipe from Nadezhda. It is suitable for those who want to leave the taste of lingonberries without the addition of wine or other ingredients.

Cowberry sauce for meat is easy to prepare, it gives the dishes a refined and fresh taste, makes them brighter and more fragrant. It can be prepared from fresh and frozen berries.

Lingonberry sauce for meat makes the dish bright and juicy

Ingredients

Cowberry 450 grams Filtered water 230 milliliters Corn starch 5 grams Granulated sugar 160 grams White wine 15 milliliters Cinnamon 3 grams

• Servings: 4
• Cooking time: 40 minutes

Classic lingonberry sauce recipe for meat

Lingonberry sauce was invented in Sweden, it is versatile - suitable for meatballs, boiled, baked, fried meat.

Berries pour water, after boiling, add sugar and cinnamon. Simmer the mixture over low heat for 3-5 minutes, stirring constantly. If there is a lot of liquid, it can be carefully drained. Puree prepared lingonberries in a blender. Add wine, bring back to a boil.

Dissolve starch in 50 ml of cold water, send to the rest of the ingredients. Stir, remove the container from the fire - it is better not to boil the sauce along with the starch so that it does not become very thick.

Cool the sauce, if it is not homogeneous enough, you can rub it through a fine sieve.

How to make lingonberry sauce for meat according to Yulia Vysotskaya's recipe

Juniper berries add a special piquancy to this dish. This sauce goes well not only with meat, but also with cheeses, fish dishes.

Ingredients:

• fresh or frozen cranberries - 350 g;
• purified water - 180 ml;
• sea ​​salt - 3 g;
• sugar - 30 g;
• juniper berries - 30 g;
• balsamic vinegar - 15 ml.
• pepper white, pink, fragrant.

Pour lingonberries with water, add sugar, simmer over low heat until sugar is completely dissolved. Add salt, mix.

Grind all types of peppers with juniper fruits in a mortar - you should get small pieces, not a fine powder. Add mixture to cranberries.

Pour vinegar into the mass, bring the sauce to a boil, but do not boil. The finished mass must be left on the stove for 1.5–2 hours so that it completely cools down and thickens.

You can store berry sauces in the refrigerator for no more than 7 days. To prepare lingonberry sauce for the winter, you need to replace balsamic vinegar with 10 ml of regular vinegar, boil for 5-7 minutes. Pour the mass into sterilized jars, tightly close the lids. After cooling, glass containers must be removed in the refrigerator.

Quince, orange juice and zest, ginger, coriander, cloves can be added to lingonberry sauce, sugar can be replaced with honey. It can be prepared and served all year round for everyday or festive table, the taste of such a sauce is brighter, and the composition is more natural than that of ready-made sauces.

In most Russian families, meat dishes are served with ketchup or a similar tomato-based sauce. However, not in all countries such a presentation is considered traditional. For example, in Sweden, you will certainly be offered lingonberry gravy with meat. It is a good idea to make a seasoning for meat based on wild berries, the sweet and sour notes of such a sauce set off the taste of meat well. Lingonberries, on the other hand, have a unique taste, so the sauce from it is unique. Making lingonberry sauce for meat is not too difficult. It can be made from fresh or frozen berries, even from jam. Moreover, there are ways to prepare this tasty and healthy sauce for the winter.

Cooking features

Lingonberry sauce for meat is one of the easiest to prepare, but knowing a few points will not hurt even an experienced chef.

• Really ripe lingonberries should be used for the sauce. The fact is that this berry itself has a bitter taste, and in unripe berries it is too pronounced. Excess bitterness will not make the sauce taste better.
• Lingonberry sauce for meat should have a delicate and uniform texture. Using a blender, you won’t be able to get such a consistency: pieces from the berry skin will come across in it. Therefore, lingonberries will have to be rubbed through a sieve. Only in this case the consistency of the sauce will be perfect.
• Lingonberries will be easier to wipe if they are first subjected to heat treatment.
• Do not cook lingonberry sauce in aluminum cookware. Aluminum oxidizes upon contact with acid, and as a result, harmful substances enter the food. For the preparation of lingonberry sauce, an enameled container is more suitable. You can also use a stainless steel pan.
• If you intend to store lingonberry sauce for a long time, it should be poured into pre-sterilized glass jars and tightly sealed with screw or metal lids that are twisted with a special key.

Features of preparing lingonberry sauce for meat may depend on a specific recipe, but it will not be difficult to follow the instructions attached to it.

Classic lingonberry sauce recipe for meat

• lingonberries - 0.5 kg;
• water - 0.25 l;
• sugar - 150 g;
• corn or potato starch - 5 g;
• dry white wine - 100 ml;
• ground cinnamon - a pinch.

Cooking method:

• Carefully sort through the berries, throw out all the forest rubbish. Rinse the cranberries and pour into a bowl.
• Fill with half a glass of water and put on the stove. Bring to a boil over low heat and simmer, stirring, until the berries burst.
• Cool and pass through a sieve. Pour back into the same saucepan and return to the stove.
• When lingonberry juice boils, add sugar and cinnamon to it. Cook, stirring, until the sugar is completely dissolved.
• Pour in the wine. Simmer until the sauce has reduced in volume by about a third. All this time it must be stirred so that it does not burn.
• Dilute starch in cool water, pour it into the sauce, mix. Simmer for a few more minutes and remove from heat.

After that, it remains to wait until the sauce cools down a bit, and pour it into a gravy boat. You can serve it with meat both cold and hot, using instead of gravy. Many gourmets prefer the first option. If you plan to serve the sauce cold, make sure it doesn't skin when it cools. To do this, you need to string a small piece of butter on a fork and draw it over the surface of the sauce.

Easy lingonberry sauce recipe

• lingonberries - 100 g;
• red semi-sweet wine - 0.2 l;
• honey - 40-60 ml;
• cinnamon - 1 stick.

Cooking method:

• Melt honey.
• Sort and wash lingonberries.
• Put the lingonberries in a saucepan, put honey in the same place, pour in the wine, lower the cinnamon stick.
• Put on low heat and boil until the contents of the pan are reduced by a third.
• Take out and discard the cinnamon. Throw the rest of the mass on a sieve and grind.
• Pour the sauce into a gravy boat.

Before pouring the sauce into a saucepan, you can taste it to make sure it is sweet enough. If desired, adjust the taste by adding a little more honey and stir the sauce thoroughly. Honey can only be added to a hot sauce, it will not dissolve in a cold one, and the taste of the sauce will be uneven.

Cowberry sauce for the winter

Composition (per 0.5 l):

• lingonberries - 0.5 kg;
• sugar - 0.25 kg;
• universal seasoning - 5 g;
• cloves - 6 pcs.;
• juniper berries - 6 pcs.;
• hot capsicum - 1 pc.;
• balsamic vinegar - 80 ml;
• salt, a mixture of peppers - to taste.

Cooking method:

• Carefully sort and rinse the lingonberries. Let her dry. To make this happen faster, put it on a napkin that will absorb excess moisture.
• Put a clean dry berry in an enameled bowl or pan. Pour in sugar and remember with a spoon so that the berry releases the juice.
• Put the pan with lingonberries on a slow fire. Cook it, stirring, for 10 minutes.
• Remove the saucepan from the heat and leave to cool.
• Wash small glass jars with soda, for which you have suitable lids that close tightly.
• Sterilize them over steam or in the oven for 10 minutes.
• Pass the sauce through a sieve.
• Wash the pepper and remove the seeds from it. Grind with a blender. Mix with lingonberry puree. Keep in mind that the pepper will add a spicy flavor to the sauce, so don't add too much. If you don’t really like spicy dishes, reduce the amount of this component by half, but don’t completely eliminate it, because without it the sauce will not store well: hot peppers are a natural preservative.
• Make spice sachets. To do this, you can either put them in a cloth bag, or wrap them tightly in gauze. Dip the sachet into a container with lingonberry puree. Add salt to taste. Pour in the balsamic vinegar.
• Put the sauce on the stove. Cook, stirring, 10 minutes. Take out the spice sachet.
• Pour hot sauce into sterilized jars, tightly close them with metal lids.
• Turn over, cover with something warm and leave to cool.

You can store lingonberry sauce at room temperature, but the opened jar must be rearranged in the refrigerator and its contents should be eaten within 2 weeks.

Cowberry sauce goes great with meat. You can cook it in different ways. If you like the taste of the sauce, you can prepare it for the winter.

In order for the meat to be juicy, fragrant and especially spicy, many gourmets supplement it with various sauces. And in order to make the sauce, you do not need to have a lot of experience, the main thing is to follow the cooking recipe.

Especially often lingonberry sauce is served with meat. Lingonberry itself has a bitter taste, so it is not always possible to use it in its pure form.

But the sauce from it goes well with various meat dishes. So, how to make lingonberry sauce for meat, the recipe of which will pleasantly surprise even a gourmet? Let's consider several ways.

Cowberry Sauce Recipes

Swedish lingonberry sauce

Cowberry sauce is a hallmark of Swedish cuisine. The Swedes were the first to discern the unusual taste of the berry, serving it with meat for lunch. Since then, almost every dish in the country is accompanied by lingonberry sauce, the recipe of which is very simple. The berries are boiled in sugar syrup, mashed and stewed in wine with cinnamon, adding starch for thickening.

Ingredients:

• lingonberries - 500 g;
• water - 300 ml;
• sugar - 150 g;
• wine - 120 ml;
• cinnamon - 5 g;
• starch - 20 g.

Cooking

Pour the berries with 250 ml of water, bring to a boil. Add sugar and cinnamon and cook for 2 minutes. Grind the mass with an immersion blender, add wine and simmer for 5 minutes. Dissolve the starch in 50 ml of water and pour into the sauce in a thin stream. Lingonberry Swedish Sauce for Meat - a recipe in which the mass is simmered for another 2 minutes.

Cowberry sauce without wine

Ingredients

• 500 g cranberries
• 2 cups sugar
• 1 st. l. allspice peas
• a pinch of sea salt

Cooking

Pour allspice into a mortar and lightly crush - so that the berries do not crumble finely, but simply break into several pieces.

Pour sugar into a saucepan, add a little more than 0.5 cups of cold water, put on medium heat and, stirring, melt the sugar. Add allspice and cook, without stirring, for 5 minutes.

Add lingonberries, stir, bring to a boil over high heat. Then reduce the heat to a minimum, cook, removing the foam, 15 minutes. Cool before serving, 30 min. Serve with any meat, meatballs and potato balls.

Cowberry sauce with honey

Ingredients:

• 1 cup fresh or frozen cranberries
• 0.5 tbsp potato starch
• 2 tablespoons of honey
• 0.5 tablespoon of wine vinegar,
• 1.5 cups beef broth

Cooking

First you need to make mashed potatoes from lingonberries. This can be done with a blender or strainer. After that, natural honey should be added to the lingonberries for the sauce. In some cases, sugar can be used instead of honey. After that, meat broth must be added to the lingonberry puree for the sauce, leaving a little for starch. The starch broth needs to be cold. Ordinary water can also be used instead of broth.

In order to prepare lingonberry sauce, add starch to part of the broth and mix thoroughly. Pour vinegar into lingonberries, then put on the stove. Once the lingonberry sauce mixture is hot, add starch to the pan, then continue to cook, stirring the sauce continuously with a spoon. The sauce should be cooked for about five minutes after the liquid boils.

This lingonberry sauce can be added to any meal.

Lingonberry and quince sauce

This sauce is suitable for fish and meat dishes. You can also serve it with pancakes.

Ingredients

• red wine - 120 ml;
• berries - a glass;
• 1 quince;
• black pepper and cinnamon;
• honey and sugar - 1 tbsp. spoon
• olive oil. - one st. l;
• cloves - 2 pcs.;

Cooking

Mash the berries, juice and pour wine, cover and leave for an hour. Peeled quince finely cut into cubes, stew in oil until soft. During cooking, add wine tincture strained from berries.

When the pieces of fruit soften, add sugar with honey and a little spice. When the sauce darkens, add the lingonberries and bring to a boil, let cool. Cowberry berries do not cook on fire for a long time and retain all the benefits.

Cranberry lingonberry sauce

If you want to give cranberry sauce an extra berry flavor, then use cranberries - another storehouse of vitamins and useful trace elements.

Ingredients

• cranberries - 500 gr;
• lingonberries - 500 gr;
• sugar - 300 gr;
• small piece of ginger

Cooking

To give the sauce a nice consistency, chop the larger half of the cranberries and lingonberries in equal amounts using a blender.

The resulting mass must be put into a bowl with a thick bottom, then add the rest of the whole berries and sugar. The sauce should be cooked on the slowest fire for 15 minutes with occasional stirring.

At the end of cooking, add finely chopped ginger to the sauce. After 2 minutes, the fire can be turned off. Spicy and very tasty cranberry-lingonberry sauce is ready!

Sauce with orange juice

Ingredients

• lingonberries - 500 g;
• orange juice - 250 ml;
• sugar - 300 g;
• zest of 1 orange;
• cinnamon - 1 stick;
• starch - 1 tbsp. l. (of necessity).

Cooking

Rinse lingonberries, pour into a saucepan (preferably with a thick bottom) or cauldron, add orange juice and sugar, mix. Then the mixture is put on a large fire, where it is brought to a boil. At this time, it is important to monitor the surface: if foam appears, it must immediately be removed with a spoon or slotted spoon.

When the sauce boils, reduce the heat to a minimum, immediately cover with a lid, leave to simmer for 30 minutes. After this time, add orange zest, a cinnamon stick and let it boil for 10 minutes - the spices will give up their flavors, and the dish will become much more interesting.

If the sauce is very thin, you should add a tablespoon of starch to it in a thin stream, stirring constantly - this will help it thicken.

Lingonberry juniper sauce

This option will not leave indifferent gourmets and lovers of gourmet dishes. The dressing goes well with any kind of meat, and also goes well with cheeses and wines. To prepare four servings you will need:

Ingredients

• Lingonberries - 400 g;
• Sea salt - half a teaspoon;
• Sugar - two large spoons;
• Juniper fruits - 3 pcs;
• White and pink peppercorns - 10 pcs each;
• Allspice peas - 5 pcs;
• Balsamic vinegar - one large spoon.

Cooking

1. Place the berry in a bowl with a thick bottom, cover with sugar and set on a low flame;
2. Heat and stir until the sugar dissolves, then add salt;
3. Combine all types of pepper and juniper fruits in a mortar, grind into large crumbs. Do not overdo it so that you do not get dust;
4. Combine all this with the berry mass and mix well;
5. Pour vinegar, bring to a boil, but do not continue to boil;
6. Turn off the stove and leave the product for about 2-3 hours;
7. Pour into a clean jar and transfer to the refrigerator.

Lingonberry-apple sauce

Lingonberries go well with apples, so the sauce prepared according to this recipe will reveal the culinary talent of the hostess and delight the household with a delicious, sweet and sour seasoning for meat.

Ingredients:

• berry - 1 kg;
• granulated sugar - 300 g;
• apples - 900 g;
• cinnamon, cloves - to taste.

Cooking

Lingonberries are poured with water and boiled for several minutes. Then mash into a puree and transfer to a saucepan. Apples are peeled, cut into slices and blanched in boiling water for 2-3 minutes. Everything is thoroughly mixed, spices and sugar are added. Put on the stove and, stirring constantly, cook for about half an hour. Ready dressing is cooled and served to the table.

Lingonberry sauce with garlic

This seasoning will be a great addition to meat, poultry, vegetable stews and salads.

Ingredients:

• lingonberries - 200 g;
• salt - ½ tsp;
• granulated sugar - 40 g;
• honey - 1 tbsp. l.;
• pepper mixture - 2 tsp;
• nutmeg - ½ tsp;
• hot pepper - 1 pc.;
• garlic - 2 cloves;
• water - 1 tbsp.

Cooking

The prepared berry is brought to a boil and mashed. Sugar, honey, salt are introduced and left to simmer over low heat. Chili and garlic are peeled, chopped and spread in a berry mass. The dish is cooked for half an hour. 10 minutes before the end of cooking, nutmeg is introduced.

Spicy lingonberry meat sauce

Ingredients

• cranberries - 200 g
• sugar - 100 g
• lime - 1 pc.
• cinnamon - to taste
• nutmeg - to taste
• ginger (dried) - to taste

Cooking

Wash lingonberries, sort and put in a blender bowl, pour spices. Adjust the amount of spices to your taste, but I literally added a pinch of each item. Puree the berries. Transfer the berry puree to a saucepan, pour out the sugar and boil over low heat for 5-10 minutes. We take citrus - it can be a small lemon or orange, lime, mineola or even tangerine. I chose lime. We rub the zest, squeeze the juice from the fruit. Add them to the saucepan to the sauce, keep on a slow boil for another 5 minutes. Spicy lingonberry sauce for meat is ready!

If desired, you can replace the dried ginger powder with finely grated fresh ginger root. It is also possible to add aromatic herbs to taste - basil, oregano or others - to the spicy lingonberry meat sauce.

Features of the preparation of lingonberry sauce

Even a novice cook will be able to prepare lingonberry sauce following any recipe. But in order for lingonberries to maximize their taste in a sauce or gravy, you should be aware of some of the features of their preparation.

1. If you want to make lingonberry sauce for the first time, it is very important to learn how to choose the right berries. When buying lingonberries in the market or in a store, pay attention to their ripeness. For sauces, you need to choose exceptionally well-ripened berries. The fact is that lingonberries have a slightly bitter aftertaste, and in unripe berries this aftertaste becomes even more pronounced.
2. As a rule, ripe lingonberries have a uniform red or pink color. Berries should not be overripe, soft, deformed. Remember that lingonberries are a berry that has a tendency to accumulate radiation. Before buying lingonberries, make sure that they are brought from environmentally friendly places.
3. If you are preparing lingonberry sauce for meat, then it is very important to achieve the correct consistency of the sauce. If you use a blender, then particles of lingonberry skin will be felt in the sauce. A truly smooth texture with a shiny surface can be achieved by grinding lingonberries through a sieve. This process is quite time-consuming and lengthy, but believe me, the result will exceed all your expectations.
4. In order to make it easier to grind lingonberries through a sieve, you need to subject the berries to heat treatment.

Storage features

To prepare a truly delicious lingonberry sauce, it is very important to choose the dishes in which you will cook. Avoid pans made of aluminum. The berries contain acid, which will react with aluminum, causing the release of not very safe substances. Thus, to prepare not only tasty, but also healthy lingonberry sauce, give preference to enamelware, heat-resistant glassware.

Few people know, but cooked lingonberry sauce can even be stored in jars. This is very convenient in a situation where the sauce has been cooked too much. Glass jars need to be sterilized, pour lingonberry sauce into them and roll up the lids.

Useful properties of cranberries

Lingonberries, the benefits and harms of which have long been known, are widely used for the manufacture of medicines. With its help, our ancestors were still treated, and now this berry is part of many remedies, both scientific and folk.

Lingonberry has the following properties:

1. Rich in vitamins and nutrients: enriches the body, strengthens the immune system. Its use is a good prevention of colds and flu.
2. Has antipyretic properties.
3. Potassium, which is part of the berries, is able to displace excess sodium, which retains water, from the body. This is an excellent treatment and prevention of edema.
4. Due to the content of manganese in the berries, fat embolism is prevented, i.e. the formation of fatty plaques in the vessels. That is why lingonberries are prescribed for coronary heart disease and high blood pressure. Also, the berry is good for their prevention.
5. Helps normalize blood sugar. Indicated for people with diabetes.
6. Helps to cope with neurosis and anemia. Therefore, lingonberry juice is often recommended for pregnant women.
7. It acts on intestinal motility and helps to increase the level of acidity, due to the high content of organic acids.

Cowberries are also used in cosmetology. The juice of this berry is a good antioxidant that gives the skin elasticity and rejuvenates it.

The harm of lingonberries

Lingonberries are a very useful berry, but even it has a number of contraindications:

1. Its use is not recommended for diseases of the stomach: ulcers, gastritis.
2. It is also better for people with high acidity to refrain from eating lingonberries.
3. The berries of this plant have a thinning property: people who have undergone surgery or internal bleeding should not eat it.