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You will also need:
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1. A strainer placed over a bowl.
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2. A heavy-bottomed pot or casserole.
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For the sauce:
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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.
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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.
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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.
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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.
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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.
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6. The sauce is good warm, cold or at room temperature and will last for several weeks stored in the refrigerator.
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Note on uses for Preisselberry Sauce: Preisselberry Sauce may be spread on a German dessert pancake, as was the custom at Luchow'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.
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Acknowledgement: The recipe is adapted from one in 'Luchow's German Cookbook' which may be accessed in its entirety online. Directions for how to find it are also on the related link.
