How to make lingonberry sauce for meat
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!
Yield: 4 people
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!
