LINGONBERRY SAUCE FOR MEAT RECIPES

SWEDISH LINGONBERRY SAUCE RECIPE - FOOD.COM

Swedish Lingonberry Sauce Recipe - Food.com image

From Better Homes and Gardens' "Meals with a Foreign Flair". This Swedish sauce can be served with meat or over Swedish pancakes. Posted for ZWT 3.

Total Time 20 minutes

Prep Time 20 minutes

Yield 3 cups, 12 serving(s)

Number Of Ingredients 3

Ingredients

4 cups lingonberries
1/2 cup water
1 cup sugar

Steps:

Drain berries, wash and pick out any leaves.
Place berries in saucepan; add water and heat to boiling.
Add sugar; stir to dissolve. Simmer 10 minutes.
Remove from heat.
Place saucepan in cold water; stir sauce for 1-2 minutes.
Serve warm if using for pancakes, chill if serving with meat.

Nutrition Facts : Calories 64.5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.2, CarbohydrateContent 16.7, FiberContent 0, SugarContent 16.6, ProteinContent 0

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE RECIPE | TY…

Swedish Meatballs with Lingonberry Sauce Recipe | Ty… image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 cup fresh bread crumbs, dried out
3/4 cup milk
6 tablespoons unsalted butter
4 shallots, minced
2 garlic cloves, minced
1 teaspoon caraway seeds, toasted and ground
Kosher salt and freshly ground white pepper
1 pound ground beef
1 pound ground pork
1 large egg
1 handful fresh flat-leaf parsley, chopped, plus more for garnish
1 handful fresh dill, chopped
2 tablespoons all-purpose flour
11/2 cups chicken broth
3/4 cup sour cream
1/4 cup lingonberry or red currant jam, plus more for serving

Steps:

In a small bowl, combine the bread crumbs and the milk; stir with a fork and let stand for 5 minutes. Put 3 tablespoons of the butter in a small skillet and let it melt over medium heat. Add the shallots, garlic, and caraway; season with salt and pepper. Saute until softened but not browned, about 2 minutes. Put the ground beef and pork in a large bowl. Add the sweated shallot mixture, egg, parsley, and dill; season with salt and pepper. Squeeze the milk out of the soaked bread crumbs, add the bread to the meat mixture, and mix well using your hands. Pinch off about 1/2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball. Continue forming the meatballs and putting them on a platter; there should be about 20 meatballs.
Melt 2 tablespoons of the butter in a large skillet over moderate heat. When the foam starts to subside, add the meatballs in batches so you don't overcrowd the pan. Saute the meatballs until well-browned on all sides, about 7 minutes total. Remove the meatballs to a platter lined with paper towels as they are done.
Discard most of the fat from the skillet and return it to the heat. Add the remaining tablespoon of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve into the fat. Pour in the chicken broth, and stir with a wooden spoon to loosen the bits from the bottom of the pan. Simmer and stir until the liquid is reduced and a sauce starts to form; season with salt and pepper. Lower the heat and stir in the sour cream. Return the meatballs to the sauce and stir in 1/4 cup of the lingonberry jam until combined. Simmer until the sauce thickens slightly and the meatballs are heated through, about 15 to 20 minutes. Shower with chopped parsley and transfer to a serving bowl. Serve the Swedish meatballs with additional lingonberry jam on the side.

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