Lingonberry Sauce is a traditional Swedish recipe for a classic sauce made to accompany meats and wild game made with lingonberry preserve. The full recipe is presented here and I hope you enjoy this classic Swedish dish of: Lingonberry Sauce.
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This is a traditional way of making a lingonberrys sauce to accompany Swedish Meatballs, meat and game. Typically the base roux would be made from meat drippings, but you can also start with a butter roux, as here.
Ingredients:
2 tbsp butter (or meat drippings)
2 tbsp plain flour
360ml chicken, or meat or game stock (depending on what you're serving the sauce with)
180ml sour cream
60ml lingonberry preserve
salt and black pepper, to taste
Method:
Melt the butter in a pan over low heat then sprinkle the flour over the top and stir until thoroughly combined to form a smooth roux. Cook this, stirring constantly, for 2 minutes then gradually add the stock, whisking all the time. Bring the mixture to a simmer and cook until thickened to your liking. Reduce to the lowest possible simmer then stir-in the sour cream. When incorporated add the lingonberry preserve and stir until melted into the sauce.
Bring the sauce back to a gently simmer, season to taste then allow to thicken to the desired consistency (but do not allow to boil) and serve.
