Lingonberry sauce

Chop the garlic (1 clove) and ginger (10 g). In a saucepan, melt the clarified butter (1 tbsp) over medium heat.

Once the butter has melted, add the chopped garlic and ginger, along with a pinch of cinnamon and rosemary (1 sprig). Sauté the mixture for one to two minutes to release the aromas.

Then add the lingonberries (50 g) to the saucepan, season with salt to taste, and mix all the ingredients thoroughly. Reduce the heat to the minimum and simmer the sauce on low heat until the berries are completely soft. This will take about 10-15 minutes.

After the lingonberries have softened, strain the sauce through a fine sieve to remove the seeds and achieve a smooth consistency.

The lingonberry sauce pairs well with both meat and vegetable dishes.