In Scandinavian cuisine, lingonberry sauce is often served with meat. Its rich taste perfectly complements the dry venison, veal and beef. Ginger root saturates the seasoning with sharpness. If its amount is reduced, the sauce will turn out less spicy.
Ingredients
- Lingonberries - 300 g
- Orange (medium) – 1 piece
- Ginger - 20 g
- Lemon juice - 3 tbsp.l .
- Cognac - 2 art.l.
- Butter - 30 g
- Ground black pepper - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 120 g
Step-by-step cooking recipe
Peel the orange from the peel and white films, disassemble into slices.
Grind cranberries, orange and peeled ginger in a blender.
Mix everything in a deep saucepan, add spices and sugar. Boil for 5-7 minutes, stirring frequently.
Add cognac, lemon juice, butter and simmer for another 5 minutes.
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