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Lingonberries pair exceedingly well with lamb, and I keep a jar of Lingonberry jam on hand for chops and loin. This evening I fancied pushing the flavour a bit further than store bought jam, and decided to make a sauce.  This red wine reduction was put together on the spur of the moment from ingredients that were on hand, and is a rich, dark sauce with a balance between spice and sweetness.  Feel free to substitute flavours to your own liking.

Contains red wine

Preparation: 2 minutes | Cooking: approximately 15 minutes

  • 1 glass red wine (save the rest of the bottle for with dinner)
  • 1 tablespoon Lingonberry jam or preserve
  • 1/2 cup of orange juice
  • 1 tablespoon brown or unrefined sugar
  • 1 teaspoon of dried rosemary (a couple of fresh sprigs would have been better)
  • A pinch of ginger, cinnamon, etc.
  • Salt & pepper to taste

Place all the ingredients into a small saucepan and bring to the boil.  Stir occaisionally and reduce down to approximately 1/2 to 1/3 cup of sauce.

Serve hot, poured over lamb loin or lamb chops.