Cranberry sauce for main courses
10 servings
20 minutes
Cranberry sauce is a refined addition to meat dishes that comes from European cuisine. Its history is linked to the tradition of pairing sour berries with meat products, popular in Scandinavian countries. The sauce has a rich sweet-sour taste that enhances the natural aroma of the meat, making it juicier and more expressive. It is easy to prepare: cranberries are boiled in water with sugar and then thickened with starch, acquiring a delicate texture and beautiful ruby hue. It pairs especially well with Swedish meatballs, roasted chicken, or fried beef. This sauce not only highlights the flavors of dishes but also adds elegance, turning an ordinary dinner into a gastronomic delight.
1
Pour cranberries into boiling water and cook over medium heat for 10 minutes. If you cook cranberries or lingonberries on high heat, the berries will burst and splash your walls and clothes. At the same time, add sugar and taste after each spoonful to avoid it being too sweet, as everyone has different preferences.
- Fresh cranberries: 1 glass
- Water: 1 glass
- Sugar: 3 tablespoons
2
After the sugar dissolves, remove from heat and let it cool slightly. In the meantime, pour out 0.5 cup of the resulting juice, mix in the starch to avoid lumps, and pour it back into the pot. The syrup's color will become lighter, closer to pink.
- Potato starch: 2 tablespoons
- Water: 1 glass
3
Put back on the heat and cook for 5 minutes until thickened. Slightly cool and serve with Swedish meatballs, chicken breast, or fried or baked meat.