#Lingon berry sauce skin

Place the beets and onions in the preheated 350 degree oven. With a spoon, mix the beets and onions, evenly coating the vegetables evenly with oil and spice. Pour the olive oil all over the vegetables, and sprinkle them with the salt, pepper, powdered garlic, and chopped sage. Take the quartered onion rings apart, and add them to the baking pan. Peel and slice the onion, and quarter the slices. Slice all of the beets into vertical or horizontal slices or cubes, and place them in a large baking dish.

When the beet is clean of skin, up to where the leaves join the bulb, chop off the stem end.

#Lingon berry sauce skin

Chop off the beet root end, and while holding onto the beet leaf stems, peel the skin off of the beet using a potato peeler. Preheat the oven for 350 degrees Fahrenheit. If you are going to make this three course meal, you want to start with the beets, because they are in the oven the longest-two full hours. You will be lifting a glass of wine and proposing a toast with a hearty: “ Skål!” just like Mary and I did in Stockholm! Make this Swedish Lingonberry Chicken meal, and come on a culinary journey with me to stylishly distinctive Sweden. I found that roasted beets are a big favorite dish there, as well as a salad made of cucumbers and dill in a vinegar dressing. Then I started researching other Swedish dishes to round out an entire meal. It was so good in fact, that I couldn’t quit tasting the sauce while the chicken baked! The first time I made this, I knew it was “a winner!” The crispy baked chicken with the sweet and sour taste of the lingonberry preserves, is outrageously good. I immediately thought of mixing lingonberry preserves with vinegar to make a sauce. Inspired by the fun Mary and I had in both Stockholm and Jönköping, when I returned to the States, I wanted to come up with a recipe that utilized lingonberries. One of my favorite “very Swedish” things is lingonberries, lingonberry juice, and lingonberry preserves. I was in Stockholm with Mary Wilson recently, and I was reminded of the culture, the style and the cuisine of Sweden.