John Myers
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Tongue in Red Wine Cranberry Sauce
The perfect tongue in red wine cranberry sauce recipe with a picture and simple step-by-step instructions.
tongue
- 4 Pork tongues
- 2 Carrots
- 2 Onions
- 8 Peppercorns
- 4 Juniper berries
- 2 Bay leaves
- Salt
- Pepper
sauce
- 2 tablespoon Butter
- 2 tablespoon Flour
- 300 ml Tongue brew
- 1 tablespoon Cranberries
- 150 ml Red wine
- 1 tablespoon Almond sticks
- Fig balsamic vinegar to your taste
- Sugar
- Soak the cranberries in the red wine overnight.
tongue
- Wash the tongue with the spices in cold water and boil until the skin loosens.
- Let the tongue cool down a little, remove the skin and cut into slices .— keep warm
sauce
- Melt the butter in a saucepan, add the flour and make a smooth roux.
- Now deglaze with the stock of the tongue, so that a creamy consistency is created, add the red wine with the cranberries and the almond sticks.
- Finally season with the fig balsamic vinegar and the sugar, add the tongue slices again and let them warm up.
- We ate potatoes and butter peas with it – Bon appetit; 🙂
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