I grew up eating lots of wild game and other wild foods. We'd prepare a batch of this zippy sauce to serve alongside venison or elk. It can also be made with cranberries and used to give beef a tasty new twist.—Kathie Hardy, Springfield, Oregon
- 1 cup fresh or frozen lingonberries
- 1/2 cup sugar
- 1 tablespoon water
- 1/2 cup sour cream
- 2 teaspoons prepared horseradish
- In a saucepan over medium heat, combine berries, sugar and water; bring to a boil. Boil and stir for 5 minutes. Cool. Stir in the sour cream and horseradish. Serve as an accompaniment to meat. Store in the refrigerator. Yield: about 1 cup.
Originally published as Lingonberry Horseradish Sauce in Taste of Home October/November 1998, p57
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