A typically Swedish dish - lingonberry sauce - has become a frequent visitor to French cuisine with its love for all kinds of duck recipes. It really goes well with fatty duck and pork, especially with apples and wine.
Lingonberry is a northern berry, so it's no surprise that lingonberry sauce is native to the north, from Sweden. Swedish chefs pour them on meat, poultry, fish, all kinds of casseroles, desserts and, of course, the legendary meatballs familiar to the whole world from IKEA stores.
The simplest lingonberry sauce recipe fits in three lines. A glass of lingonberry berries (about 200 g) pour 100-150 ml of water, put on fire, bring to a boil and boil for 5-6 minutes. Then rub the berries or puree with a blender, add 1-2 tablespoons of brown sugar and cook until thickened (2-4 minutes).
To make the lingonberry sauce thicker, add 1-3 teaspoons of starch, previously diluted with cold water. After that, the mass is heated again and removed from the heat, without bringing to a boil (do not boil!).
In total, you can count dozens, if not hundreds, of options for lingonberry sauce. The main ingredients responsible for the originality of each recipe are wine, cognac, honey, vinegar, cinnamon, cloves, nutmeg and other spices and herbs. An ideal combination - with duck and pork, as the sweet and sour lingonberry sauce sets off the fatty meat well.
Lingonberry sauce: a universal recipe
Ingredients:
- Lingonberry - 0.5 kg
- Water - 250 ml
- Cornstarch - 1 tsp
- Brown sugar - 150 g
- Dry white wine - 100 ml
- Cinnamon - a pinch
Preparation:
Put the lingonberries in a saucepan, add water and bring to a boil. Pour sugar and cinnamon on the tip of a knife, boil for two minutes. Purée the resulting mass with a blender. Pour in wine, return to fire, bring to a boil again. Dissolve the starch in cold water (60-70 ml), add it to the sauce, mix thoroughly immediately so that no lumps can form and the sauce does not boil. Without boiling, remove the sauce from the heat.
Lingonberry sauce for duck
Ingredients:
- Lingonberry - 200 g
- Cornstarch - 0.5 tsp
- Brown sugar - 70 g
- Honey - 1 tsp.
- Salt - on the tip of a knife
- Spices (pepper, nutmeg, cinnamon, etc.) - to taste
Preparation:
Wash lingonberries, chop in a blender. You just need to rinse frozen lingonberries with warm water and do not defrost them. Add sugar, starch, honey, salt and spices to the crushed lingonberries, if you like them (you can do without them). Put on low heat, evaporate for 6-7 minutes, stirring continuously.
Lingonberry sauce with red wine
An ideal addition to veal, beef and duck dishes. Also suitable for decorating desserts and ice cream.
Ingredients:
- Lingonberry - 200 g
- Starch - 2 tbsp. l.
- Dry red wine - 200 ml
- Honey - 2 tbsp. l.
- Nutmeg - on the tip of a knife
Preparation:
- Rinse fresh lingonberries, thaw frozen ones at room temperature.
- Dissolve the starch in two tablespoons of warm water.
- Put lingonberries in a small saucepan and pour in red wine. Bring to a simmer over medium heat. Reduce fire. Add honey, nutmeg, diluted starch and evaporate until thickened (10-15 minutes) over low heat.
- Cool the sauce, then punch it with a blender until smooth.
Lingonberry sauce for meat
Ingredients:
- Lingonberry - 200 g
- Brown sugar - 3 tbsp l.
- Cinnamon - on the tip of a knife
- Star anise - to taste
- Anise - to taste
- Preparation:
- Dry white wine - 50 ml
- Ground black pepper - to taste
Preparation:
Defrost frozen lingonberries, rinse fresh ones. In a small saucepan, crush the berries a little, but not in mashed potatoes, add sugar, cinnamon, star anise and anise (if you like). Pour over wine, put the pan on the fire, bring to a boil and simmer for 5 minutes over low heat. Divide the resulting mass in half. Purée one part with a blender, leave the other as it is. Mix both parts.
Lingonberry sauce with quince
Ingredients:
- Lingonberry - 1 glass
- Fortified wine (port, Madeira, sherry) - 100 ml
- Quince - 1 pc.
- Olive oil
- Honey - 1 tbsp. l.
- Brown sugar - 1 tbsp l.
- Ground black pepper - to taste
- Cinnamon to taste
- Cardamom to taste
Preparation:
- Clean fresh berries from debris and wash, frozen ones - defrost at room temperature.
- Crush the lingonberries with a fork or crush. Pour wine, cover, let it brew for 1-1.5 hours.
- Peel the quince and cut into small cubes or cubes.
- Heat olive oil in a frying pan, put quince pieces in it, simmer for 2-3 minutes.
- Continuing to stew the quince, gradually pour in the wine tincture (without berries).
- When all the wine liquid is over, and the quince becomes soft, add honey, sugar and a little bit of spices. Continue simmering over very low heat for 5-7 minutes.
- Add the lingonberries remaining from the wine to the sauce, bring to a boil, turn off immediately and remove from heat.
- Serve with meat and fish dishes or baked apples as a dessert.
Pork with oranges in lingonberry sauce
Ingredients:
- Pork pulp - 0.5 kg
- Salt to taste
- Honey - 2 tbsp. l.
- Orange - 1-2 pcs.
- Lingonberry - 250 g
Preparation:
- Do not remove the zest from the orange, but grate it. Squeeze out the juice (about 100 ml).
- Put lingonberries in a blender bowl, add honey and orange juice, mix everything.
- Add the zest to the resulting mass, mix with a spoon.
- Cut the pork into portions the size of chops and about 1 cm thick, season with salt. Do not beat back!
- Preheat the oven to 180 degrees.
- Pour half of the lingonberry sauce into a baking dish, put the meat in it, pour the remaining sauce and send to the oven for one hour.
- Serve with baked potatoes.
Duck breast with lingonberry sauce
- Ingredients:
- Duck breast (fillet) - 4 pcs.
- Garlic - 2 cloves
- Salt to taste
- Ground black pepper - to taste
- Rosemary, thyme - to taste and availability
- Lingonberry - 1 glass
- Dry red wine - 100 ml
- Sugar - 1 tsp
- Starch - 1 tsp
Preparation:
- Preheat oven to 220 degrees.
- Grate duck breasts with pepper, salt and garlic. Put in a fireproof mold. If you like herbs, top the meat with rosemary and thyme. Bake in the oven for 15 minutes. The meat should remain very juicy.
- While the duck is baking, prepare the sauce. Lightly knead the lingonberries, but do not grind - some of the berries may even remain intact.
- Add sugar, starch to lingonberries, pour in red wine, heat everything over medium heat until the sauce thickens.
- Remove the duck from the oven, arrange on plates, pour over the sauce, serve immediately.
Duck with apples and lingonberry sauce
Ingredients:
- Duck - 1 pc.
- Green apples - 3 pcs.
- Honey - 1 tsp.
- Salt to taste
- Ground black pepper - to taste
- Lingonberry - 1 glass
- Brown sugar - 1 tbsp l.
- Cornstarch - 1 tsp
Preparation:
Prepare lingonberry sauce. Grind the lingonberries in a blender, put in a saucepan, add honey, sugar, starch, salt, pepper and cook for 5 minutes. The sauce should boil well. Wash the duck, rub generously with a mixture of honey, salt and pepper. This must be done both outside and inside the duck. Preheat oven to 180 degrees. Put the duck on a baking sheet (preferably with high sides), add a little water to the baking sheet and bake for 1, 5-2 hours, pouring the resulting fat and juice from time to time. Coarsely chop the apples, peel and bake for 30 minutes at 180 degrees. Cut the finished duck, put apples on a plate for each portion and pour over the lingonberry sauce.
