Cranberry Sauce for Main Dishes

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

If you happen to be out of cornstarch, like I was when making this sauce, feel free to use regular wheat flour — add and stir just as described in step 2. It can also be used as a jam for pancakes or fritters.

Ingredients

Dried cranberries with sugar - 8 fl oz
Sugar - 1.6 oz
Potato protein - 1.1 oz
Water - 8 fl oz

Step by Step guide

Step 1

Add the cranberries to boiling water and cook over medium heat for 10 minutes. If you cook the cranberries or lingonberries over high heat, the berries will burst vigorously and splatter your walls and clothes. At the same time, add the sugar, tasting after each spoonful to ensure it’s not too sweet, although everyone has their own preference.

Step 2

After the sugar dissolves, remove from heat and let it cool slightly. In the meantime, pour out 120 ml of the resulting juice, mix the starch in it to avoid lumps, and pour it back into the pot. The syrup will become lighter, closer to pink.

Step 3

Put it back on the heat and cook until thickened for 5 minutes. Let it cool slightly and serve with Swedish meatballs, chicken breast, or roasted or baked meat.