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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 Time
    Prep/Total Time: 10 min.
  • Makes
    about 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.

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