How to make lingonberry sauce at home. 19 delicious recipes from classic meat to jam sauce.

Lingonberry sauce with meat

Classic recipe

This recipe is rightfully considered classic, because it has not changed for a very long time. New versions of the dish appear constantly, but the classic lingonberry sauce remains held in high esteem. This lingonberry sauce goes best with poultry meat, but you can use it at your discretion.


  • lingonberries – 300 g;
  • sugar – 100 g;
  • starch – 5 g;
  • dry wine – 50 ml;
  • cover.


  1. Pour 500 ml of cold water into a small container. Pour the berries in there.
  2. Put on gas and boil. As soon as everything boils, turn off the heat and cover tightly with a lid.
  3. Leave until cool.
  4. Carefully pour off almost all the liquid, leaving lingonberries and about 100 ml of water at the bottom of the pan.
  5. Grind the lingonberries through a regular sieve and return them to the pan.
  6. Add sugar and cinnamon (1-2 pinches of spice is enough).
  7. Turn on low heat. Boil the mixture until slightly thickened.
  8. Pour in the wine and stir.
  9. Dissolve starch in cool water. Add to the sauce 2 minutes after adding the wine.
  10. Bring the mixture to a boil and turn off immediately.

You can add other spices to the list of ingredients as you wish – either instead of cinnamon, or simultaneously with it. As long as the remaining ingredients are available, the recipe is still considered a classic.

Red wine sauce

The classic recipe also uses wine. But this recipe for making lingonberry sauce is different in that the alcoholic drink must be red. Red wine sauce not only gets a richer color, but also tastes slightly different.


  • lingonberries – 200 g;
  • red wine (preferably semi-sweet) – 25 ml;
  • sugar – 10 g;
  • starch – 7 g;
  • carnation.


  1. Place lingonberries in a saucepan. Pour in water so that the liquid completely covers the berries.
  2. Place on gas. Bring to a boil and simmer for 2 minutes.
  3. Turn off the fire. Leave the berries covered for a few minutes.
  4. Rub thoroughly through a kitchen sieve.
  5. Return to the saucepan. There should be about 100 ml of water left in the container – the excess must be drained.
  6. Add starch and mix well.
  7. Return to gas and heat without bringing to a boil.
  8. Pour in the wine and stir again.
  9. Add sugar and cloves (it will be more convenient to use ground ones).
  10. Stirring continuously, bring the future sauce to a boil. After it boils, immediately turn off the heat.

Following this recipe, you can prepare lingonberry sauce for the winter. This lingonberry sauce with wine goes well with meat and fish dishes.

No guilt

Most variations of berry sauces, including lingonberry sauce, contain wine in the list of ingredients. When heated, the alcohol evaporates and the dish becomes completely alcohol-free.

But if the presence of wine still causes embarrassment, you can prepare a simple and tasty recipe for lingonberry sauce without this component.


  • lingonberries – 300 g;
  • sugar – 50 g;
  • starch – 20 g;
  • cover.

How to make the sauce:

  1. Rinse the berries and place in a small container.
  2. Pour 1 glass of water.
  3. Turn on the gas. Heat until it boils.
  4. As soon as it boils, add sugar.
  5. Boil the mixture until the sugar is completely dissolved. To speed up the process, stir the sauce regularly.
  6. Add cinnamon and mix. Boil for another 3 minutes.
  7. Punch in a blender or grind by hand.
  8. Return to gas and add starch. Stirring, cook until the required consistency is reached.

The recipe for lingonberry sauce without wine is no worse than the traditional one. The prepared sauce is good for various types of meat, and in general it can be used with any products at your personal discretion.

Karelian sauce with lingonberries and cranberries

Karelian sauce with lingonberries and cranberries

Many regional recipes differ markedly from the classic one. For example, in Karelia they make sauce from lingonberries and cranberries. This cranberry-lingonberry sauce for meat is considered traditional in the region.

You can make this berry sauce from frozen berries or fresh ones – there is no difference.


  • lingonberries – 250 g;
  • cranberries – 250 g;
  • sugar – 150 g;
  • ginger root.

How to prepare the sauce:

  1. Grind 150 g of lingonberries and cranberries (grid or use a blender. This is important – you do not need to grind all the berries, but only most of them.
  2. Place in a saucepan. Turn on low heat and, stirring continuously, cook until boiling.
  3. Pour in the remaining berries (they should be whole). At the same time add sugar.
  4. Cook for 15 minutes.
  5. Remove the skin from the ginger and grate it on the smallest grater. The amount of ginger should be selected according to your own taste.
  6. Add spice to berries. Boil for another 3 minutes.
  7. Turn off the heat and cool the sauce before serving.

Lingonberry-cranberry sauce goes well with any type of meat. But it is worth considering that it will be more sour than one prepared purely from lingonberries.

Sauce like in IKEA (IKEA)

Homemade lingonberry sauce is a self-sufficient dish. But many, having used this additive in IKEA stores, claim that it tastes a little different there. Indeed, the “IKEA” sauce for meat is very different from the classic one in recipe.


  • lingonberries – 60 g;
  • dry wine (white only) – 120 ml;
  • sugar – 1 tbsp. L.;
  • cinnamon – 1 tsp;
  • Star anise.

How to make lingonberry sauce:

  1. Place the berries in a metal container.
  2. Pour alcohol and turn on the gas.
  3. Immediately add sugar and cinnamon. Mix well.
  4. While the resulting mixture is heating, chop the berries (for example, with a potato masher).
  5. After grinding, mix again.
  6. Bring to a boil and boil for 2-3 minutes.
  7. Add a little star anise. The ingredient is mandatory – it is what gives the Ikea version its unusual taste.
  8. Mix and immediately turn off the heat.

Using this recipe for lingonberry sauce, you won’t be able to prepare it for the winter. But you can make lingonberry sauce from IKEA and put it in the refrigerator – it will definitely last for a couple of weeks.

Sauce for meat with orange for the winter

There are many ways to prepare lingonberry sauce. Boiled berries resemble jam or marmalade and, due to the presence of gelling components, can be stored for a long time in an airtight container.

But the most popular lingonberry sauce for the winter is in jars with orange. The addition of citrus (and another unusual ingredient – onion) makes the taste more intense, which compensates for the partial loss of properties due to long-term storage.


  • lingonberries – 500 g;
  • red wine (any – depends on how sweet the sauce is needed) – 100 ml;
  • orange – 1 pc.;
  • onions – 1 pc.;
  • honey – 3 tbsp. L.;
  • olive oil.

Cooking process:

  1. Finely chop the onion. Sauté in vegetable oil until translucent.
  2. Transfer the onion from the frying pan to a cooking container.
  3. Wash the orange thoroughly. Clear. Grate the zest on the smallest grater.
  4. Chop the orange pulp and carefully squeeze out the juice (the most convenient way is to use gauze).
  5. Add grated zest and juice into the container where the onion is already lying. The squeezed pulp should be thrown away. Also add honey and lingonberries. Mix everything thoroughly.
  6. Turn on low heat. Boil the mixture for about 10 minutes.
  7. Rub the sauce through a sieve or grind in a blender. Return the resulting puree to the container.
  8. Pour in the wine. Cook over low heat for another 15 minutes.
  9. Turn off the gas and immediately transfer it to the jar. It is desirable that it be sterilized.
  10. Roll up with a metal lid.

Lingonberry-orange sauce goes best with meat. It is not difficult to prepare this sauce for storage, and the taste is memorable and very characteristic. This dish should be kept in the same way as any other preserved food – in a cool, dry place.

Recipe with honey

Lingonberries and honey

Lingonberry sauce with honey is a rather unusual recipe. Usually lingonberry-honey sauce is prepared with the addition of meat broth instead of plain water. This helps balance the sweetness of the honey and makes the flavor of the supplement more rich and recognizable.


  • lingonberries – 200 g;
  • chicken broth – 300 ml;
  • honey – 1 tbsp. L.;
  • wine vinegar – 1 tsp;
  • starch – 1 tsp. l.

Step by step recipe:

  1. Grind the lingonberries until pureed.
  2. Transfer to a saucepan. Pour in all the broth except 2-3 tbsp. l. (they will be needed to dissolve the starch). Pour in vinegar.
  3. Turn on the gas on low and bring to a boil.
  4. Dilute the starch with a couple of tablespoons of broth. Add to the remaining ingredients in the pan.
  5. Reduce heat to low.
  6. Stirring frequently, cook the mixture until thickened.

This lingonberry sauce can be called a “five-minute recipe,” because thanks to the starch it will thicken quickly. And keep in mind that after cooling it will be even thicker.

With ginger

Lingonberry sauce for meat is sometimes prepared using ginger. The resulting lingonberry-ginger sauce not only has a traditional taste, but also has unusual spicy tones. And the lemon in the composition is needed in order to balance the ginger pungency with a more neutral taste. By the way, a lot has been written about this.


  • lingonberries – 200 g;
  • sugar – 100 g;
  • ginger root – 7 cm;
  • lemon – 1 pc.;
  • cover;
  • a mixture of dried herbs.

How to do:

  1. Remove the peel and finely grate the root.
  2. Combine ginger and lingonberries in a small container.
  3. Add enough water to cover the mixture to about the thickness of your little finger.
  4. Put on fire.
  5. After 2 minutes (when the mixture has warmed up), add a mixture of dried herbs to taste.
  6. Boil for 10 minutes. While the future sauce is cooking, grate the lemon zest on a small grater and squeeze the juice out of the pulp.
  7. Remove the mixture from the gas and puree in a blender (you can also use a sieve).
  8. Return to gas. Add juice and grated zest, as well as sugar and cinnamon.
  9. Cook on low gas for about 20 minutes, stirring frequently.

It fits very well as a marinade for duck for the New Year, this is of course not a recipe  for duck -Beijing, but also very tasty. Especially if you add Hoisin sauce to the marinade.

With garlic

Lingonberry sauce with hot garlic is another great option on how to prepare lingonberry sauce for the winter or for immediate use. This lingonberry garlic sauce is noticeably piquant than other recipes.


  • lingonberries – 300 g;
  • garlic – 2 cloves;
  • olive oil – 1 tbsp. l.;
  • cognac (40% only) – 2 tbsp. l.;
  • salt;
  • black pepper (ground).


  1. Place lingonberries in a frying pan with olive oil. Place on low heat.
  2. Grind the garlic in a garlic press. Add to heated berries.
  3. Add salt and pepper to taste. Mix.
  4. Cook everything together until thickened.
  5. Add cognac.
  6. Continue simmering the ingredients until the cognac has evaporated.
  7. Remove from heat and cool. Then, puree the berries to a sauce consistency (optional, you can use whole ones).

Serve as a sauce for boiled pork, boiled tongue or even jellied meat. Don’t think that berries and jellied meat are incompatible, believe me, it’s very tasty.

With rum

Although lingonberry sauce at home is most often prepared with the addition of wine, you can also use other alcohol. For example, this unusual recipe uses rum, which gives the dish an original flavor.


  • lingonberries – 200 g;
  • sugar – 50 g;
  • rum – 1 tbsp. L.;
  • orange peel (fresh) – 1 tsp;
  • ground ginger – 0.5 tsp;
  • cinnamon – 0.5 tsp.

How to cook:

  1. Heat about 80 ml of water in a small, thick-bottomed container.
  2. Add sugar and cook until dissolved (to form syrup).
  3. Pour lingonberries into the syrup.
  4. Cook for 5 minutes, turning on low heat.
  5. Add all other ingredients and cook for another 10 minutes, stirring frequently.
  6. Remove from heat and cool slightly. Then grind it (or put it through a blender) to get the consistency of the sauce.

If desired, rum can be replaced with other strong alcohol – cognac, whiskey and the like. Serve as a sauce for fried cutlets or pancakes.

Cranberry-plum sauce

Cranberry-plum sauce

Lingonberry sauce for any winter meat is sometimes prepared with the addition of plums. This lingonberry plum sauce can be used immediately after preparation or rolled into jars. The taste is unusual, the fruits are quite pronounced and balance the berry sourness.

We will need:

  • lingonberries – 150 g;
  • plums – 100 g;
  • onions – 1 pc.;
  • soy sauce – 1 tbsp. l.;
  • sugar – 1 tbsp. L.;
  • flour – 1 tbsp. L.;
  • vegetable oil;
  • salt;
  • parsley (or any other greens – to taste).

How to cook:

  1. Pour the lingonberries into a small saucepan. Pour in enough water to cover the berries by about 5 mm.
  2. Turn on medium heat. While the berries are warming up, mash them with a masher.
  3. Cook for 5 minutes.
  4. Remove pits and skins from plums.
  5. Add plums to the pan together with soy sauce and sugar.
  6. While the future sauce continues to cook, fry the finely chopped onion. At the end of frying, add flour and chopped parsley.
  7. When the onion becomes translucent, transfer it to a saucepan with berries.
  8. Continue cooking until reduced slightly.
  9. Remove from heat and puree using a sieve or blender.

Add here khmeli-suneli and here you have tkemali sauce from plums and lingonberries. For barbecue of any meat and even boiled breast, there is no better place.

Tomato-lingonberry sauce

If you are already tired of the usual lingonberry sauce made from frozen berries, then you can diversify its recipe by adding tomatoes. Lingonberry-tomato sauce turns out to be more sour than the classic one, and at the same time it has a more delicate taste.


  • lingonberries – 350 g;
  • tomatoes – 200 g;
  • sugar – 3 tbsp. L.;
  • raisins – 2 tbsp. l.;
  • salt;
  • ground ginger.


  1. Soak the raisins in a small amount of hot water (about 200 ml) to soften.
  2. Peel the tomatoes. Chop as finely as possible.
  3. Mix lingonberries, tomatoes, raisins and the water used for soaking in a saucepan.
  4. Place on medium heat.
  5. Immediately add sugar, as well as salt and ginger to taste. To stir thoroughly.
  6. Boil. Then reduce the heat to low.
  7. Cook for about 20 minutes until the mixture thickens.

If after cooking the berries still remain whole, it is worth grinding the sauce to a homogeneous consistency. Then it will turn out the most delicious and aromatic. As for raisins, many prefer to keep them in small pieces.

Multicooker recipe

Lingonberry sauce for meat can also be prepared in a slow cooker. It’s easier than the traditional recipe and tastes identical.


  • lingonberries – 300 g;
  • sugar – 100 g;
  • dry red wine – 50 ml;
  • starch – 1 tsp. l.;
  • cover.


  1. Place the berries in the multicooker bowl. Pour in enough water to cover the lingonberries by 2 mm.
  2. Turn on extinguishing mode. Simmer for 15 minutes.
  3. Pour out excess water, leaving about a third of the original volume.
  4. Grind the berries with a sieve or in a blender.
  5. Return to the slow cooker. Add all other ingredients except starch and turn on the simmer mode again.
  6. When the liquid becomes noticeably less, dilute the starch in 100 milliliters of cold water and add little by little to the desired thickness.

If the sauce is very thick, use it as dip and serve as dip for French fries.

Julia Vysotskaya’s lingonberry sauce with juniper

Lingonberries with juniper

Lingonberry sauce for meat according to a recipe from Yulia Vysotskaya is very popular. The TV presenter proposed an unusual spicy recipe, very different in taste from the usual classic version.


  • lingonberries – 400 g;
  • juniper (berries) – 3 pcs.;
  • sugar – 2 tbsp. L.;
  • balsamic vinegar – 1 tbsp. l.;
  • sol – 0.5 h. l.;
  • pink pepper (peas) – 5 pcs.;
  • white pepper – 5 pcs.;
  • allspice – 5 pcs.


  1. Place the berries in a small saucepan over medium heat. Add sugar there.
  2. After the sugar has dissolved, add salt. Mix.
  3. Grind all 3 types of peppercorns and juniper berries in a mortar. There is no need to grind it completely into powder – it is enough to achieve the state of coarse crumbs.
  4. Add the crushed spices along with the vinegar to the saucepan. Stir again.
  5. Bring the mixture to a boil and immediately turn off the heat.

It is not recommended to serve the finished sauce hot. The best taste is achieved after the dish has cooled.

Recipe from Ilya Lazerson

An interesting coincidence – the recipe from the famous chef Ilya Lazerson also uses juniper. As with many of the chef’s dishes, making lingonberry sauce according to his recipe is not difficult, despite the impressive composition.


  • lingonberries – 100 g;
  • onions (preferably blue) – 0.5 pcs.;
  • dry red wine – 100 ml;
  • butter – 50 g;
  • vegetable oil – 1 tbsp. l.;
  • chicken broth – 60 ml;
  • juniper (berries) – 10 g;
  • salt;
  • sugar.


  1. Chop half of the onion as finely as possible (not too large).
  2. Place in a frying pan and heat thoroughly in vegetable oil. There is no need to bring it to readiness – the onion pieces just need to become hot.
  3. Pour wine into the pan. Continue frying until the drink has evaporated.
  4. Add berries and broth. Boil.
  5. Grind the juniper in a mortar (or simply crush it flat with a knife). Add to the future sauce along with salt and sugar.
  6. Beat with an immersion blender. It’s better if there are pieces of berries left – it’s tastier.
  7. Reduce heat to low. Add butter, whisking in.
  8. Stir and immediately turn off the heat.

Classic Swedish lingonberry sauce

The recipe for lingonberry sauce from Sweden is no less popular than the traditional one. Preparation of lingonberry sauce according to this recipe is probably known to every Swede. In many neighboring countries it is called Swedish lingonberry sauce.


  • lingonberries – 500 g;
  • dry wine – 120 ml;
  • sugar – 150 g;
  • starch – 20 g;
  • cinnamon – 5 g.

How to do:

  1. Place the berries in a saucepan.
  2. Add 250 ml water. Place on fire and bring to a boil.
  3. Add sugar and cinnamon. Mix well.
  4. Cook for 2-3 minutes.
  5. Grind the mixture. You can remove from heat and pass through a sieve, or you can use an immersion blender.
  6. Add wine and stir.
  7. Cook for 5 minutes over low heat.
  8. Dilute the starch with a small volume of water (about 50 ml). Pour into the rest of the ingredients in a thin stream.
  9. Boil for another 2 minutes.

So, the recipe for proper Swedish lingonberry sauce is not too different from the classic version described above. But there are still small changes and they are what make the Swedish lingonberry sauce recipe unique.

Using this algorithm, you can prepare the sauce for the winter, or you can use it right away.

Finnish lingonberry sauce

Scandinavian lingonberry sauce, which is also called Finnish sauce, is a great way to prepare lingonberries for the winter. This Finnish recipe for lingonberry sauce is similar to the Karelian one, since it also contains cranberries.

Which is not surprising – after all, Finland and Karelia are located in the same geographical region.


  • lingonberries – 100 g;
  • cranberries – 100 g;
  • red wine (preferably semi-sweet) – 200 ml;
  • honey – 3 tbsp. L.;
  • cover.


  1. Mix all ingredients except honey in a saucepan.
  2. Place on low heat.
  3. Boil until about a third of the total wine has evaporated. This will evaporate all the alcohol and the sauce will be alcohol-free.
  4. Transfer the mixture to a sieve and strain.
  5. Add honey and stir.

This is a version of the sauce, like the Swedish one, served with fried meat, over coals or in a frying pan, it doesn’t matter.

Spicy lingonberry sauce

Spicy lovers often prepare a sauce with spices and spices from lingonberries. Thanks to its original composition, it has an unusual taste and will definitely delight gourmets.


  • lingonberries – 200 g;
  • balsamic vinegar – 25 ml;
  • sugar – 2 tbsp. L.;
  • hot red pepper – 1 pc.;
  • cloves – 2 pcs.;
  • hops-suneli – 0.5 h. l.;
  • salt;
  • pepper (any – to taste).


  1. Sprinkle the berries with sugar and mash a little.
  2. Place in a saucepan. Place on low heat.
  3. Cook for 10 minutes.
  4. Remove from heat and grind (or grind with a blender) until smooth. Then return to the fire.
  5. Grind the pepper. Add along with vinegar and spices to the cooking berries. Mix.
  6. Cook until thickened.

This recipe is very similar to Georgian satsebeli sauce, but of course these are two different sauces and they sound different.

Lingonberry jam sauce

If you can’t buy fresh berries, you can make a sauce from lingonberry jam. The recipe is unusual, but it also turns out very tasty.


  • lingonberry jam – 300 g;
  • onions – 120 g;
  • lemon – 1 pc.;
  • wine vinegar – 50 ml;
  • “Yuzhny” sauce – 40 g (optional, but recommended ingredient – ​​helps make the taste more similar to the original);
  • starch – 20 g;
  • cover;
  • carnation;
  • nutmeg.


  1. Finely chop the onion. Then scald with boiling water.
  2. Squeeze juice from lemon.
  3. Mix all ingredients except starch in a convenient saucepan. Add 700 ml water.
  4. To cover with a lid. Place on low heat and cook for about 10 minutes.
  5. Grind until pureed.
  6. Return to heat and bring to a boil.
  7. Dilute the starch with a small amount of water. Add to the pan with the rest of the ingredients.
  8. Stirring continuously, boil until thickened.

If you use it as sauce for country-style potatoes, then you will pleasantly surprise your loved ones and guests.

What is it suitable for and where is it added?

Turkey in lingonberry sauce

The main area of ​​​​cooking that lingonberry sauce is suitable for is a variety of meat dishes. The following combinations are very popular:

  • turkey in classic lingonberry sauce;
  • baked meat with lingonberry sauce (especially lamb and beef);
  • like barbecue sauce;
  • poultry with lingonberries;
  • lingonberry sauce for duck.

It is rightly believed that sour berries perform best in combination with poultry and game. Therefore, lingonberry sauce for meat and poultry is the most obvious solution. Most families that love meat have their own familiar recipe for meat with lingonberry sauce.

In addition to all-meat dishes, lingonberry sauce is suitable for many others. Thus, hard and semi-soft cheese with lingonberry sauce unexpectedly play with new colors.

Very popular as a sauce for all kinds of burgers and even, for example, turkey shawarma.

Another option for what lingonberries are combined with is compound dishes with the addition of minced meat. Finally, lingonberry sauce is used for marinating meat, and not just for serving with ready-made dishes.

Also, when wondering what lingonberry sauce is served with, a person may come across mentions of fish. And this is the true truth – the combination with fish steaks and baked white fish is as successful as lingonberry sauce for game.

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