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.