Lingonberry sauce


Lingonberries (fresh or frozen) 300 g

Vegetable oil 1 tbsp. l.

Garlic clove 2 pcs

Cognac 40% alcohol 1 tbsp. l.

Salt to taste

Pepper to taste

Stew the lingonberries in a frying pan in vegetable oil, adding 2 cloves of garlic squeezed out through a garlic press. Season with salt and pepper to taste. When the sauce thickens, add 1 glass of cognac and burn to evaporate the cognac.

Allow to cool. Transfer to a saucepan and serve lingonberry sauce with meat dishes.

Bon appetit!