Lingonberry sauce with red wine
4 servings
25 minutes
Lingonberry sauce with red wine is an elegant addition to meat dishes and desserts, rooted in Scandinavian cuisine. Scandinavians have long appreciated the tart flavor of lingonberries, and the combination with red wine and spices creates a harmonious balance of acidity, sweetness, and spicy notes. The sauce has a rich taste with a slight bitterness from the wine and aromas of cinnamon and nutmeg, while its delicate consistency perfectly complements lamb, beef, and veal dishes. It is also surprisingly good with ice cream or apple pies, creating a multifaceted palette of flavors. This sauce is not just an addition but a true gastronomic journey into northern traditions where food connects natural freshness with rich flavor nuances.
1
Clean fresh cranberries from leaves and rinse. Thaw frozen ones at room temperature.
- Lingonberry: 1 glass
2
Pour red wine into a small pot and add cranberries. Place it over medium heat.
- Dry red wine: 200 ml
- Lingonberry: 1 glass
3
After boiling, reduce the heat to the minimum. Add cinnamon, honey, nutmeg, and cornstarch dissolved in 2 tablespoons of room temperature water.
- Ground cinnamon: pinch
- Honey: 1.5 tablespoon
- Nutmeg: pinch
- Starch: 2 tablespoons
4
Simmer the wine for 10-15 minutes until it thickens and reduces in volume by about 30-40%.
5
Cool the sauce. In the meantime, it will thicken a bit more.
6
Blend the sauce until smooth or leave it as is (with berries).
7
The sauce goes wonderfully with lamb, beef, and veal dishes, as well as a complement to ice cream and apple pies!
