Editorial Reviews:
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Who knew? But in Sweden, where this plant originates, Lingonberry Preserves are eaten with meatballs and potatoes. Also used to replace red currants for a sophisticated Cumberland sauce ( a glaze or sauce used on venison, ham or lamb). Rich in vitamins and nutrients, similar in taste to our cranberry.
Cumberland Sauce
2 ½ cups Port wine, divided
1 jar Wild Lingonberries Preserves
3 tbsp light brown sugar
2 tbsp grated orange rind
2/3 cup fresh orange juice
2 ½ tbsp fresh ginger, grated
2 tsp dry mustard
¼ tsp salt
¼ tsp ground red pepper
2 ½ tbsp cornstarch
Directions:
Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Use with pork, turkey or ham.
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