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Lingonberry Sauce
Ingredients (use vegan versions):
  • canned cranberries
  • 1 teaspoon of orange juice concentrate
  • lemon zest (1/4 tsp.?)
  • 1/4 cup water
  • 1/2 cup champagne
Directions:

In a hurry, I start with canned cranberries in a saucepan.

To this, add 1 tsp. of orange juice concentrate a bit of lemon zest (1/4 tsp.?) 1/4 c. water simmer to thicken or original consistency add 1/2 c. champagne and reduce to desired consistency.

Here in the states, ligonberries can be purchased pre-packaged in the better stocked grocery stores. They simply require some boiling water and a bit of time to reconstitute. I've found that one must follow the directions very closely, as overcooking leaves one with terribly mushy consistency. At altitude, this is easy to mess up. They are about $5/box. 1 box yields 4-5 goodly sized portions. I think they are made by Betty Crocker or the like.

Serves:
more Free recipe and All Free recipe

 

More Vegetarian Recipes

1. Garlic and Oil Pasta Sauce

2. Benihanas Salad Dressing

3. Garlic Tofu Dip/dressing

4. Orange Dressing

5. Hummus-Explosion

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