Cowberry use and its use
The leaves and berries of this crop are used asdisinfectant and diuretic for rheumatism, cystitis, kidney stones, gastritis, oncology, for recovery after illnesses and much more. Quite recently, scientists have proven that lingonberry, in particular, syrups from it, helps to improve vision. This is not a complete list of diseases that this berry helps to fight. Surely, having read about such benefits, many will rush to find a culinary use for this sour, bitter berry. Jam, compotes, teas - all this, of course, is good, but far from the limit for you and me. There are truly interesting recipes for lingonberry sauces. They are suitable not only for desserts, but also for fish, meat. Lingonberry sauce was first prepared in Sweden. Today it is especially popular in this country, it complements many dishes: from simple fruits to give them a special aroma to a variety of elite dishes. There are recipes that include honey or sugar, various spices, and a small amount of alcoholic beverages from wine to vodka. If you want to give the meat a piquant aroma, but there is no time or desire to prepare a sauce, you can simply add crushed berries when stewing in a frying pan or baking in the oven. There is a recipe for a sauce that is just as easy to make: crush half a glass of berries, add a teaspoon of sugar and a little salt. The resulting mixture can be served with meat. In addition to an interesting taste effect, your dish will also have a bright appearance due to the color of the sauce. By the way, lingonberries can be used for sauce both fresh and frozen. As you know, with proper freezing, almost all vitamins in products are preserved, which cannot be said about dried berries and fruits. The principle of making lingonberry sauce is as follows: the berries are boiled until soft, rubbed so that the mass is homogeneous. Then add the remaining ingredients. Sometimes you would like to make the resulting sauce a little thicker; in this case, add starch, which must first be diluted in water.
Recipes of sauce with cowberry
Classic lingonberry sauce Will also go well withvarious casseroles, both for fish and meat. You will need 0.5 kg of lingonberries, 250 ml of water, 150 g of sugar, a little dry wine, 1 tsp of starch. Preparation. Put the berries and sugar in boiling water, bring them to a boil, cook for 2 minutes. It is advisable to grind the resulting mixture using a blender, then boil and add wine. Separately, dissolve the starch in water, add to the sauce and stir. In no case should you boil it after adding the starch - immediately remove from heat. Lingonberry and quince sauce Goes well with meat and fish. Due to the minimal heat treatment of lingonberries, all the vitamins are preserved in this recipe. You will need a glass of lingonberries, half a glass of wine, 1 quince (can be replaced with a green apple), some olive oil, honey and sugar (1 tbsp each), spices to taste (a combination of black pepper, cinnamon and cloves works well). Preparation. Crush the prepared berries and pour in wine so that it covers the mass. Leave the mixture in a closed container for an hour. Peel the quince, chop finely and stew in a suitable container, adding oil and a little of the resulting lingonberry wine tincture. At the end, add sugar, honey and spices. When the sauce darkens, add lingonberries, bring to a boil and remove from heat. Baked pork in lingonberry sauce This recipe is suitable for both a festive table and as an everyday dish: after all, the ingredients here are the simplest, the recipe is inexpensive. But the cooked meat will decorate any table. You will need 0.5 kg of pork pulp, an orange (to get the zest and juice), 300 g of lingonberries, salt and honey. Preparation. Mix the honey and orange juice, beat with a blender. Then add the zest. Cut the meat into 1 cm thick slices (like chops), add salt. Pour some of the mixture from the blender into the pan, put the meat there and pour the remaining sauce over it. Bake at 180˚C for an hour.
