You must be logged in to post a review.
Lüchow’s German Restaurant made its home on 14th Street in Manhattan for a century. Their Preisselberry Sauce was a filling for one of their special desserts, Pfannkuchen,
a thin, German pancake. It’s also an excellent accompaniment to a Christmas roast goose or pork loin. The recipe for the pancake may be found on the related link, along with a link to ‘Lüchow’s German Cookbook’, which is available in its entirety online.
You will also need:
1. A strainer placed over a bowl.
2. A heavy-bottomed pot or casserole.
For the sauce:
1. Drain the preisselberries in the strainer placed over a bowl, reserving the liquid to add a bit to the finished sauce to adjust thickness and flavour if necessary.
2. Put the berries, sugar, lemon and orange peels and the cinnamon stick in the heavy-bottomed pot over low heat. Do not add any water. Stir everything together. The sugar will begin to dissolve and create a juice with the berries.
3. Simmer the mixture over low heat. In about 20 minutes, the juice will become a syrup and the berry mixture will be reduced to a thick sauce. When it’s done, a wooden spoon will cut a clear path through the sauce and the syrup will only gradually creep out into it.
4. Taste the sauce. If the sauce has thickened more than you like or to sweeten it more according to your taste, add a little of the reserved syrup from the drained berries.
5. Remove the cinnamon stick and the orange and lemon peels as well—or leave them in the sauce but make sure they don’t end up in anyone’s serving.
6. The sauce is good warm, cold or at room temperature and will last for several weeks stored in the refrigerator.
Note on uses for Preisselberry Sauce: Preisselberry Sauce may be spread on a German dessert pancake, as was the custom at Lüchow’s German Restaurant. The complete recipe for this is decribed in the related link. The sauce is very good served with a festive Christmas roast goose or pork loin, too.
Acknowledgement: The recipe is adapted from one in ‘Lüchow’s German Cookbook’ which may be accessed in its entirety online. Directions for how to find it are also on the related link.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!