Lingonberry sauce

Lingonberry, along with cranberries, is rightfully considered a berry very useful for human health. After collection, it does not deteriorate for a long time due to the high content of benzoic acid in it. In addition, lingonberries contain a considerable amount of vital minerals and vitamins for the body, such as manganese, potassium, ascorbic acid, pectins, vitamin A and tannins.

Lingonberry berries are recommended to be consumed with vitamin deficiency, juice and infusion are made on their basis. Back in the old days, it was customary to treat wounds with lingonberry juice, because it is an excellent natural antiseptic.

However, due to its specific taste with a hill in fresh form, lingonberries are not used very often. But thanks to the ingenuity and resourcefulness of culinary experts, a dish has appeared that perfectly combines the beneficial properties of lingonberry and its special taste - an amazing lingonberry sauce.

Due to the fact that lingonberry sauce has a bright rich color and the ability to perfectly combine to taste with many products, it often acts as an excellent decoration of a wide variety of dishes. Fish, meat, poultry, vegetables and even fruits look more refined and savoury if you pour lingonberry sauce over them.

This sauce is especially popular in Sweden - it is from there that this fragrant gravy comes with a characteristic sweet and sour taste. There it is customary for them to season literally everything - from casseroles and meatballs to exquisite expensive dishes.

In order to give lingonberry sauce a more original taste, a small amount of alcoholic beverages - wine, cognac or vodka - is often introduced into its composition. In addition, the most common components that are added to this sauce are sugar and natural honey, as well as very minimal doses of vinegar, spices and spices.

In order to cook lingonberry sauce on your own, you need to boil fresh berries until soft, and then grind them until homogeneous. After this step, other components are added. If it is desired that the lingonberry sauce has a thicker structure, starch is added to it, which is pre-diluted in cold water.

Lovers of lingonberry sauce, who are used to making this aromatic gravy on their own, have their secrets about cooking and serving this dish. For example, if the sauce is made from frozen berries, then before boiling lingonberries, it should be completely thawed, otherwise the taste of the finished sauce will not be so saturated.

In addition, there is a legitimate opinion that lingonberry sauce is best combined with pork - such a dish can easily surprise even the most sophisticated guests. And also: serve lingonberry sauce should be cold even to hot dishes.