Cowberry sauce for meat - a recipe that allows you to make any dish, whether it's Swedish meatballs or steak, more expressive. It's all about the northern berry - its sour taste, not too pleasant alone, softens in combination with honey, spices and alcohol, turning into a piquant addition, valued by gourmets around the world.
How to cook cranberry sauce?
Cowberry sauce for meat can be prepared in various ways. For the basic sauce you need to boil 200 g of berries in 120 ml of water until soft, rub them into a homogeneous mass, pour 40 g of sugar and pour 3 minutes before thickening. A couple of drops of a horse or wine will make the sauce more rich, and a tablespoon of starch will add the missing density.
- Berry sauce for cowberry meat can be cooked not only from fresh, but also frozen berries. To do this, they must be thawed before cooking. Otherwise, the sauce will be watery and unsaturated.
- It is better to cook the sauce a day before serving. During this time he will have time to brew and better reveal his taste.
- For a gentle and homogeneous consistency, the sauce is grinded through a sieve.
- Even if the dish is very hot, the cowberry sauce for meat and poultry is always served cold.
Swedish cowberry sauce - recipe
Cowberry sauce is a visiting card of the Swedish cuisine. Swedes first saw the unusual taste of berries, feeding it to meat for lunch. Since then, almost every dish in the country is accompanied by cowberry sauce, the recipe of which is very simple. The berries are cooked in sugar syrup, they are scraped and tinned in wine with cinnamon, adding starch for the density.
Ingredients:
- lingonberry - 500 g;
- water - 300 ml;
- sugar - 150 g;
- wine - 120 ml;
- cinnamon - 5 g;
- starch - 20 g.
Preparation
- Pour the berries with 250 ml of water, bring to a boil.
- Add sugar and cinnamon and cook for 2 minutes.
- Grind the mass with an immersion blender, add wine and simmer for 5 minutes.
- Dissolve the starch in 50 ml of water and pour a thin trickle into the sauce.
- Cowberry sweet sauce for meat - a recipe in which the mass is pressed for another 2 minutes.
Carpaccio sauce in Scandinavian style
Cranberry-cranberry sauce for meat is incredibly popular in northern countries. Symbiosis of two sour-bitter berries, stewed in sugar syrup with the addition of spicy ginger, serves not only as an excellent addition to meat dishes, but a curative that strengthens the body, which is especially important for the cold Scandinavian climate.
Ingredients:
- cranberries - 300 g;
- cranberries - 300 g;
- sugar - 200 g;
- grated ginger - 10 g.
Preparation
- Pound the berries with a blender, add the ginger and put the mass on the stove.
- Bring to a boil.
- Cowberry Scandinavian sauce for meat - a recipe in which a berry mass should be simmered on a small fire for 15 minutes.
Sauce from cowberry jam to meat
Having managed to preserve the berries for the winter, making sauce from cowberry jam, will not be a big deal. All you need is to mix a couple of spoonfuls of jam with sugar, wine and vinegar and cook until thickened for 8 minutes. Elementary in cooking, it will perfectly complement the Christmas duck and will come to baked meat or juicy kebab.
Ingredients:
- cranberry jam - 40 g;
- sugar - 20 g;
- strong wine - 100 ml;
- wine vinegar - 10 ml.
Preparation
- Pour wine into the saucepan, add sugar, jam and vinegar.
- Stir and simmer for 8 minutes until the mass has reached the required density.
Sauce from wilted cowberry to meat
Sauce made of waxed cowberries is delicious and useful. In the process of urination, the berries retain a maximum of vitamins and natural substances. However, after being actively fermented, they become sour and unnecessarily bitter. In this case, the sauce is added more sugar and other components, leveling bitterness, the best of which is orange juice.
Ingredients:
- soaked cowberry - 250 g;
- sugar - 80 g;
- water 40 ml;
- starch - 10 g;
- orange juice - 200 ml.
Preparation
- Mix the berries of cowberry with juice and sugar.
- Bring the mixture to a boil and reduce the heat.
- Dissolve the starch with water.
- Cowberry sauce for meat - a recipe in which the berries languish on a quiet fire for 45 minutes and another 5 minutes after the addition of starch.
Sauce from frozen cowberry to meat
Very delicious turns cowberry sauce to meat from frozen berries. This is the most correct variant of the billet, which preserves the natural taste of the berries, which simplifies their preparation. The main thing is to defrost the sauce before cooking, and in the process - not to digest. In the process of cooking, you need to pour the mass on a small fire for no more than 5 minutes and remove it from the plate.
Ingredients:
- frozen cowberry - 250 g;
- water 80 ml;
- sugar - 60 g;
- cinnamon is a pinch;
- anis - 2 g;
- black ground pepper - 1/4 tsp.
Preparation
- Frozen berries defrost.
- Transfer to a saucepan, add spices and open.
- Pour in water and cook, after boiling, over a small fire for 5 minutes.
- Lightly purge, keeping some of the berries intact.
Cowberry sauce with red wine
Cowberry sauce with wine is a classic, it is served to dishes made of venison, elk, duck, so as to emphasize the taste of game. This sauce is cooked exclusively on red wine, which perfectly copes with aromatic functions and, unlike other alcohol, does not evaporate during evaporation, making the sauce tart and rich.
Preparation
- cranberries - 250 g;
- sugar - 60 g;
- wine - 80 ml;
- salt - 10 g;
- 1 cinnamon stick;
- a star of badyan - 1 pc.
Preparation
- Put in the saucepan berries, spices, pour the wine and simmer, after boiling, 5 minutes.
- Spice remove, and mass blurder.
- Let the sauce stand for a day.
Cowberry sauce with ginger for meat - recipe
Cowberry sauce with ginger is the pinnacle of taste, good and simplicity. Here, all the positive properties of the berries are supported by equally outstanding ginger, due to which, the sauce increases the nutritional and healing properties in half. In addition, ginger is an excellent preservative, so a burning and flavorful sauce can be cooked for half a year ahead.
Ingredients :
- cranberries - 300 g;
- sugar - 150 g;
- lemon - 1 piece;
- grated ginger - 40 g;
- cinnamon - 5 g;
- water 100 ml;
- starch - 20 g.
Preparation
- Stew cranberries with ginger for 10 minutes.
- Remove from the half of the lemon zest, and squeeze the pulp.
- Cranberry mash, add the juice, sugar and zest.
- After 10 minutes pour, dissolved in water, starch and simmer 10 minutes.
- For greater uniformity, wipe through a sieve.
Cowberry sauce with cognac
Cowberry sauce with cognac deserves a single definition - spicy. The French argue that cognac improves the taste of any sauce. This can be seen from the example of this recipe, where cognac is added at the end of cooking, because of what it does not have time to evaporate and transmits its noble bitterness, fortress and exquisite aroma.
Ingredients :
- cranberries - 270 g;
- sugar - 80 g;
- cognac - 40 ml;
- water 120 ml;
- starch - 10 g;
- an asterisk - 1 pc.
Preparation
- Pour berries of cranberries with 250 ml of water, put an asterisk and put it on the fire.
- After boiling, add sugar and cook for 3 minutes.
- Remove the spice and beat the berries with a blender.
- Return to the fire, add the starch and cognac dissolved in 20 ml of water.
- Cowberry sauce for meat - a recipe in which the mass is brought to a boil and removed from the plate.
Cowberry and orange sauce
It is known that juice and a citrus peel are capable to strengthen taste and aroma of any dish. Cowberry sauce with orange was no exception. The latter is the most popular component for cooking sauces. It is cheap, available and has a fragrance and pleasant sweet taste, which is enough to make a sauce with a minimum of sugar and without spices.
Ingredients:
- cranberries - 250 g;
- orange - 1 piece;
- sugar - 40 g;
- brandy - 40 ml.
Preparation
- Put the berries in a saucepan.
- Add the ground zest on a fine grater and, squeezed out of the pulp, orange juice.
- Add sugar and cook over a low heat for 5 minutes.
- Remove the spices, mash the berries with a fork and pour brandy.
- Cool and place for a thickening for 2 hours in the refrigerator.
Cowberry-mustard sauce
Cowberry sauce is famous for its variants. Sour, sweet and burning - their variety allows you to choose for each grade of meat "your", individual. Against this background, a universal sauce with mustard stands out. He cooks without sugar and only conveys the natural taste of the berries, subtly emphasizing its bitterness with spicy grains.
Ingredients :
- mustard seeds - 20 g;
- cranberries - 150 g;
- water - 200 ml;
- salt - 5 g;
- black ground pepper - pinch.
Preparation
- Cook the cowberry in water for 5 minutes.
- Slightly grind the blender, leaving a whole 1/3 of the berries.
- Grain mustard in a coffee grinder and sprinkle with berries.
- Season, put on fire and cook for 5 minutes.
Cowberry sauce with honey
To make sweet and sour sauce from cranberries is not only exquisitely delicious, but also useful, honey will help. With it, the sauce, for the benefit of the body, will be enriched with vitamins, will acquire an aroma, will keep freshness longer and become a low-calorie dressing, as several spoons of natural sweetener will easily replace 100 g of sugar.
Ingredients:
- semisweet red wine - 125 ml;
- honey - 40 g;
- cranberries - 120 g;
- cinnamon is a pinch.
Preparation
- Pour into the saucepan red wine, add berries and honey.
- Place the container on a small fire and boil the sauce for 10 minutes until one third of the liquid evaporates.
- After that, grind through a sieve, add cinnamon and mix.