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Lingonberry and cranberry sauce for meat

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Kitchen World
Calorie content 163.7 kcal
Portions 0.6 l.
Cooking time 45 minutes
Proteins * 0.6 g
Fats * 0.3 g
Carbohydrates* 38.9 gr.
* per 100 gr. product
Lingonberry and cranberry sauce for meat
Content

The cranberry-lingonberry sauce goes well with hot poultry, red meat and even meatballs. It will perfectly complement and add a sweet and sour flavor to almost any second course.

Ingredients

Cooking process

step 1 out of 8
In the presented recipe, you can use both fresh berries and frozen ones. Fresh berries should be thoroughly washed, removing all leaves and twigs, and frozen, give time to thaw.
step 2 out of 8
We transfer the prepared ingredients to a suitable container and grind with a submersible blender. You can also use the "crush" to make mashed potatoes.
step 3 out of 8
Transfer the resulting puree to a saucepan or stewpan with a thick bottom, add sugar, stir and put on medium heat.
step 4 out of 8
Add black pepper to taste (we are not cooking jam, pepper will give a spicy spice) and cook for 12-15 minutes, stirring constantly.
step 5 out of 8
Transfer the finished berry mixture to a sieve and grind with a spoon. We do this so that the seeds and skins of the berries do not get into our homogeneous sauce.
step 6 out of 8
All that remains in the sieve is discarded.
step 7 out of 8
Transfer the homogeneous mass to a saucepan and boil for 12-14 minutes. During this time, the sauce will acquire a thick consistency, which is what we need.
step 8 out of 8
We pour the finished product into jars and store in the refrigerator. Serve with hot meals. Bon Appetit!

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