Swedish Sauces > Lingonberry Sauce

Lingonberry Sauce with Red Wine and Garlic Recipe

Ingredients with Measurements:
- 2 cups fresh or frozen lingonberries
- 1 cup red wine
- 1/4 cup honey
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water

Special equipment needed:
- Saucepan
- Whisk
- Wooden spoon

Step-by-step instructions:

1. In a saucepan, combine the lingonberries, red wine, honey, garlic, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until the lingonberries have burst and the sauce has thickened.
4. In a small bowl, whisk together the cornstarch and water until smooth.
5. Add the cornstarch mixture to the saucepan and stir until the sauce has thickened even more, about 2-3 minutes.
6. Remove the saucepan from the heat and let the sauce cool for a few minutes.
7. Serve the lingonberry sauce warm or at room temperature.


Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 2 cups of sauce, serving size varies

Nutritional information:
Per 1/4 cup serving:
- Calories: 70
- Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 12g
- Protein: 0g

Substitutions for ingredients:
- Lingonberries: cranberries or raspberries
- Red wine: cranberry juice or pomegranate juice
- Honey: maple syrup or agave nectar
- Cornstarch: arrowroot powder or tapioca starch

Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add a tablespoon of balsamic vinegar for a tangy twist.

Tips and tricks:
- If using frozen lingonberries, make sure to thaw them before using.
- Stir the sauce occasionally while simmering to prevent burning.
- Adjust the sweetness to your liking by adding more or less honey.

Storage instructions:
- Store the lingonberry sauce in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.

Presentation ideas:
- Serve the lingonberry sauce in a small bowl or ramekin alongside meat dishes.
- Drizzle the sauce over roasted vegetables or grilled tofu for a vegan option.

Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or thyme, over the sauce before serving.

Pairings:
- Lingonberry sauce pairs well with roasted meats, such as turkey, chicken, or pork.
- Serve the sauce alongside mashed potatoes or roasted root vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus

Troubleshooting advice:
- If the sauce is too thick, add a splash of water or red wine to thin it out.
- If the sauce is too thin, whisk together another tablespoon of cornstarch and water and add it to the saucepan.

Food safety advice:
- Make sure to cook the sauce until the lingonberries have burst and the sauce has thickened to prevent any potential foodborne illness.

Food history:
- Lingonberries are a staple in Scandinavian cuisine and are commonly used in sauces and jams.

Flavor profiles:
- Tart, sweet, and slightly savory with a hint of garlic.

Serving suggestions:
- Serve the lingonberry sauce warm or at room temperature alongside roasted meats or grilled tofu.

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Region: Swedish

Taste: Tangy, Sweet, Savory, Aromatic, Robust