Best Lingonberry Sauce Lingonsylt Recipes

SWEDISH LINGONBERRY SAUCE

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.

PANNKAKA MED LINGON - PANCAKES WITH LINGONBERRY SAUCE

Steps:

• Sift flour with sugar and salt.
• Beat eggs until very light; add 1/2 the milk and fold in flour mixture.
• Add remaining milk, cream and melted butter.
• Bake large pancakes on hot griddle.
• Place 2 tablespoons of lingonberry sauce in center of pancake and roll up like a jelly roll and sprinkle with confectioners' sugar.

LENA'S SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.
• In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.
• With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.
• Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.
• To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.
• To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side.

LINGONBERRY JAM

Steps:

• Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
• Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.

SWEDISH MEATBALLS WITH LINGONBERRY SAUCE

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.

PORK LOIN WITH LINGONBERRY SAUCE

Steps:

• Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
• Place meat in either a roasting pan or crock pot (line your crock pot).
• Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
• Add port/grape juice, stock, and garlic.
• Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
• Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
• RESERVE juices into sauce pan that is SEPARATE from sauce.
• SAUCE:.
• Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
• Start to boil reserved juices from meat to degrease.
• Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
• Taste and season with salt and pepper.
• Slice pork thinly and serve with sauce.