Lingonberry sauce recipe for meat (Preiselbeeren Soße Rezept) – This sweet yet savoury sauce is not only perfect for your Swedish meatballs, it goes perfectly with other meat courses as well. It is a great alternative to your lingonberry jam!
We all probably heard of lingonberry sauce somewhere. This famous partner of Ikea’s Swedish meatballs is not just delicious with meatballs, it goes really well with other meat courses as well.
Normally, you would eat your Swedish meatballs with lingonberry jam or jerry as a side dish. However, this lingonberry sauce is different. It is your lingonberry jam on an advanced level. Not only is it sweet in flavour, it has got a savoury side to it. In additional, it does not have a jam texture. It has a smoother texture. Most importantly, it does not require more effort than making your brown sauce for your meat.
I used to eat lingonberry jam with my meat courses. Until one day, I went to a famous restaurant in my area, and they served their venison meat with a lingonberry sauce. I thought it was just a jam. However, it tastes different to lingonberry jam and I could not figure out why. So I started researching and experimenting with this recipe and I finally found something which my family is also fond of. Ever since then, I no longer serve lingonberry jam, but instead I would serve this lingonberry sauce to our meat courses on special occasions.
Tips on making Lingonberry Sauce for Meat
Roux: A traditional way of making an excellent sauce is using roux. Roux is made using equal parts of flour to fat to create a thickening mixture. Thereafter, liquids are added in to the mixture. Under constant stirring, a thick sauce, gravy or soup will be formed. For more details, please visit this blog post.
Lingonberry Jam: Lingonberry is the main focus of this sauce. Lingonberry jams are instantly available in grocery stores. In case, you cannot find lingonberry jam, you can replace it with cranberry jam as well. It is optional to make this sauce to go with your meatballs or your meat dishes (e.g. this venison dish).
Red Wine: Red wine is optional in this case. However, it definitely boosts the flavour of your lingonberry sauce and adds enhance its colour. Red wine does not mask the taste of the lingonberry sauce.
How to make Lingonberry Sauce for Meat
To begin, we will make a roux. Using 1 part of butter to 1 part of all-purpose flour. Since this is a darker sauce, melt butter in a pot over medium-high heat. Be careful not to burn the butter. Instead, you can melt butter over low-medium heat for a longer period to get a “browner” butter. Turn the heat to medium and add in same the amount of all-purpose flour. Stir the mixture continuously with a wooden spoon or with a whisk. Make sure that all-purpose flour has been thoroughly mixed.
Slowly add broth into the mixture. Add broth and stir the mixture continuously to prevent lumps. Continue the process the broth is blended into the mixture, and you have a smooth texture, add in the lingonberry and red wine into the pot and mix until you get a smooth texture. It is important to continue stirring the mixture so that we get a smooth and not lumpy sauce. You can use any broth of your choice. I usually use beef broth or the broth, which I use to cook the meat.
If needed, season the sauce with salt according to taste. I usually skip this step since the broth that I am using is salted. Bring the sauce to a boil and turn off the heat.
What to serve with Lingonberry Sauce for Meat
Simply serve the sauce at the side of your main meat dishes or meatballs dishes and enjoy! I usually serve this lingonberry sauce with Swedish meatballs or red meat dishes such as Venison or Lengua. Lingonberry sauce adds a sweetness and neutralizes the savouriness of these dishes. Children would love this sauce.
How to store Lingonberry Sauce for Meat
Even though this recipe only results in a small portion of lingonberry sauce. It is still possible to have some leftovers. In an airtight container and store the sauce for about 2 days in the refrigerator. Reheat the sauce in a pot and add in a little liquid (such as water, broth and red wine).
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
I would like to know how do you enjoy your berry sauces? Share it with me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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How to make lingonberry sauce for meat
Ingredients you need
- 5 g Butter
- 5 g All-purpose Flour
- 25 ml Broth of your choice
- 50 g Lingonberry Jam
- 25 ml Red Wine
- Salt According to taste
Directions
- To begin, we will make a roux. Using 1 part of butter to 1 part of all-purpose flour. Since this is a darker sauce, melt butter in a pot over medium-high heat. Be careful not to burn the butter. Instead, you can melt butter over low-medium heat for a longer period to get a “browner” butter. Turn the heat to medium and add in same the amount of all-purpose flour. Stir the mixture continuously with a wooden spoon or with a whisk. Make sure that all-purpose flour has been thoroughly mixed.
- Slowly add broth into the mixture. Add broth and stir the mixture continuously to prevent lumps. Continue the process the broth is blended into the mixture, and you have a smooth texture, add in the lingonberry and red wine into the pot and mix until you get a smooth texture. It is important to continue stirring the mixture so that we get a smooth and not lumpy sauce. You can use any broth of your choice. I usually use beef broth or the broth, which I use to cook the meat.
- Bring the sauce to a boil and turn off the heat.
- Serve the sauce at the side of your main meat dishes or meatballs dishes and enjoy!
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