Wash lingonberries and transfer them to a large pot. Pour in cold water and take it to a boil. Then add sugar and cinnamon. Cook for 3 minutes, constantly removing the foam.
Remove from heat and blend about a 1/3 cup of berries and return to the pot. Pour in the red wine and simmer until the wine reduces in half.
Next, mix 1 tablespoon of corn starch with 2 tablespoons of water. Add it into your sauce constantly stirring until the mixture will start boiling.Remove from heat.
Serve warm with pork tenderloin or meatballs or any of your favorite recipe.