Lingonberry Horseradish Sauce
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
Total TimePrep/Total Time: 10 min.
Makesabout 1 cup
- 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.
Editor's Note: Cranberries may be substituted for the lingonberries.
Nutrition Facts2 tablespoons: 85 calories, 3g fat (2g saturated fat), 10mg cholesterol, 12mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 1g protein.
Originally published as Lingonberry Horseradish Sauce in Taste of Home October/November 1998