Lingonberry Sauce for Meat

1. 1 Lingonberries (frozen)pack 300 g ≈ $6.00 250 g
2. 2 Sugarpack 1 kg ≈ $1.60 100 g
3. 3 Cinnamon 1 g
4. 4 Vinegar 9% 15 ml
5. 5 Salt 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thaw the lingonberries¹ and sort through them. Put them in a heavy-bottomed saucepan, pour in 50 ml water, bring to a boil, and cook for 10 minutes.

2. Lightly mash half of the berries with a potato masher, leaving the rest whole.

3. Add 100 g sugar², 1 g cinnamon, and 1 g salt. Simmer over low heat for 10 minutes, until the sauce thickens and turns glossy.

4. Pour in 15 ml vinegar, stir, cook for 1 minute, and remove from the heat.

5. Sterilize a 0.25 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulders and cover with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment the water boils, then seal it.

7. Turn the sealed jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 8 months, and keep an opened jar in the refrigerator for up to 2 weeks.