How to cook a lifting sauce?

Lingonberry - a brutal northern berry, quite sour, moderately sweet, growing in pine forests. It seems that she has absorbed the aroma of the chewing, dryness of sand, freshness of frosty air. And it is from the lingonberries that are tremendous sauces of both meat and birds and desserts.

1
Classic brushing sauce

This recipe for sauce from lingonberry is universal and perfectly suitable for absolutely any dishes. At the same time, it is very easy to prepare, its composition is available and does not require enhanced ingredients. And the result is stunning.

To prepare sauce you need to take:

Landberry - 1/2 kg.
Cinnamon powder - 2 teaspoons.
Starch - 15
Sugar Sand - 150 g
Water is 1 cup.
Wine, red or white - to taste, dry or semi-dry - 1/2 cup.

How to cook:

For this recipe for sauce, only fresh berries will be required.
Measure the desired amount of berries, go through, rinse, put it in a saucepan or pan.
Pour the berries with water, put on fire and wait until the water boils.
After boiling to pour sugar, cinnamon in the lingberry, and leave boiled on moderate heat for 3 minutes.
After this time, you need to remove a saucepan with a lingonberry from the fire and grind the berries. Ideal for this purpose will fit the submersible blender.
Return the lingonberry mass on the stove, pour wine, leave to warm up, having lost the fire to a minimum.
Starch breed in cold water. As soon as he disappears, pour it into the sauce, stirring, then mix thoroughly, bring to a boil and remove from the fire.
Boiling sauce with starch is categorically impossible.
It remains only to cool the mixture and the lifting sauce is ready for feed, it will decorate any dish by adding refined notes to taste.

2
Strushing sauce to meat

Brushing sauce is the perfect companion to meat, he shall with its taste, gives lightness and makes taste sensations from dishes wider, cycling more receptors during tasting.

For its preparation it will be necessary:

Berries Barberry - 200 g.
Sugar - 100 g
Lemon peel - 20 g
lemon juice - 100 ml.
Water - 1/2 cup.
Ginger root (or ginger powder) - '30
Any mixture of aromatic and spicy herbs - at the discretion of the chef.

Cooking method:

Cranberries rinse thoroughly, pour into a saucepan, add water and put on fire.
Ginger root grate or take ginger powder and pour in cranberries.
Bring to the boil and cook for the simmer for about 15 minutes.
After that miss cranberries through a blender, pour the lemon juice, add the zest and again put on fire.
Add sugar and leave on medium heat for 25 minutes, while constantly interfering.
The main goal - to evaporate most of the liquid and make the sauce thicken. If 25 minutes is not enough - the time can be extended.
Sauce prepared may be fed to any type of meat to be very delicious.

3
Cranberry sauce for poultry

Especially good sauce for the duck and venison.

To prepare the cranberry sauce for poultry need:

Berries cranberries, fresh or frozen - 200 g
Sugar (brown is better to take, he had a wonderful caramel flavor) - 80 g
Starch (potato or corn, at the discretion of the cook) - 1/2 tsp.
Liquid honey - 1 tsp.
Sea salt - to taste.
Any spices - the choice and taste of the cook.

Cooking:

If frozen cranberries, it is necessary to defrost.
Berries to sort and wash thoroughly.
Miss in a meat grinder or chop the blender.
To the crushed berries add sugar, honey, salt and spices.
Starch diluted in a small amount of water and pour into the well lingonberries.
Put on fire, bring to a boil, reduce heat and simmer for about 10 minutes to evaporate the liquid and thickened.
After that, the sauce off the heat, cool and ready to be served to the dishes of poultry.

Thick, gorgeous cranberry sauce - a unique addition to a variety of dishes that can show any ingredient, meat, poultry, sweets, with a completely different, unfamiliar side. Sauces in general are able to diversify the usual menu, and lots of familiar food will open in a new way.