Lingonberries have been used for food for ages. Berries have been used to make juices, purees, jams, candies, jellies, syrup, ice cream, marinades, wines, and liqueurs.
The nutritional value of berries is due to the presence of sugars, vitamins, pectins, organic acids, minerals, and, in particular, benzoic acid, which kills the microbes that cause decay and sourness. This means that berries and products made from them keep well and can be made with less sugar. Lingonberries can be eaten fresh or processed. Once harvested, the berries must be picked, washed, and drained. Here are some more interesting recipes.
Lingonberry jam 1 kg lingonberries, 800 g sugar, 1 glass of water, 2-3 cloves, lemon zest, 100 g honey. Pour boiling water over the lingonberries, leave them for 2-3 minutes, and pour them into a sieve to drain. The berries are then placed in a saucepan and the hot syrup is poured over them. Simmer over low heat until the berries are translucent. When the jam has cooled, pour it into jars and seal them.
Lingonberry jam for diabetics 400 g lingonberries, 6 sweet apples, 2 cloves, 2 glasses of water. Cover the prepared apples with boiling water and cook until soft. Add the lingonberries and cloves and cook until the berries are translucent. Spoon the jam into jars and seal or tie them.
Lingonberries with carrots 1 kg lingonberries, 1 kg carrots, 500 g sugar.
The berries are dropped into hot water in a colander and steeped for 1-2 minutes. The carrots are peeled, rinsed, cut into cubes, and kept in hot water for 10 minutes. Cover the berries with sugar and boil for 3-5 minutes, add the carrots, stir and boil until the carrots are soft. Spoon the hot jam into jars and pasteurize for 15-20 minutes. Close the jars tightly.
Lingonberry jam with walnuts 1 kg lingonberries, 150-200 g walnuts, 1,5-2 kg sugar. Chop the nuts, boil in water for 20-30 minutes and drain. Cover the lingonberries with sugar and leave to infuse the liquid. Bring to the boil, add the nuts and boil until cooked.
Lingonberries in sugar 1 kg lingonberries, 200 g sugar 1 l juice.
Cover the lingonberries with 3-4 glasses of water and cook over low heat until the berries burst. Strain the berries through a sieve, add sugar to the resulting juice (200 g of sugar per 1 liter of juice), a little cinnamon and bring to a boil. The resulting syrup is cooled and poured over the berries in the jars. The jars are closed with lids or just screwed on.
Soaked lingonberries 10 l of water, 200 g of sugar or 1 1 of water, 2 tablespoons of sugar, and 0,5 teaspoon salt. Pour hot sweetened water over the berries to cover them. After 20-25 days they can be eaten. The berries can also be covered with cold boiled water or chilled syrup. Apples, allspice, and cinnamon can be added to improve the taste. Store in a cellar or other cold place. The lingonberries prepared in this way are suitable for accompanying meat and fish, as well as for adding to mixed salads and salads. Add sugar to taste.
Lingonberry paste 4 cups lingonberries, 2 cups honey or sugar. Boil until a knife-able mass forms when cooled. Pour the hot mixture into a wide, flat-bottomed dish and spread it in a thin layer. When cooled, cut into pieces and sprinkle with icing sugar.
Lingonberry puree 1 kg lingonberries, 500-600 g sugar, 0,5 glass of water. Grate the lingonberries, add 0,5 glass of water and boil for 3-5 minutes. Add the sugar, stir, pour into jars and pasteurize for 45 minutes. At 90°C for 45 minutes. The puree is suitable as a filling for sweet pastries, puddings, and cakes.
Lingonberry and apple close 450 g lingonberries, 400 g applesauce, 150 g sugar, cloves, cinnamon. The lingonberries are purified for 2-3 minutes, put in a saucepan, pour in the apple puree, add the sugar and spices. Boil for 20-25 minutes, stirring constantly.
Lingonberry soup 3 glasses of lingonberries, 2 apples, 2 pears, 4-5 tablespoons of sour cream, 3 tablespoons of sugar, apple wine. Pour a liter of hot water over the berries, add the sliced apples and pears and boil for about an hour. After boiling, strain the mixture, add the sour cream and sugar. Before eating, add apple wine to the soup. The soup is eaten cold in summer and hot in winter.
Royal drink 0,5 l lingonberries, 0,5 kg sugar, 0,5 l rum, a packet of vanilla sugar.
The lingonberries are covered with sugar in a jar and kept until the sugar dissolves. Strain the juice into an enameled or glass container, add the vanilla sugar, and pour in the rum. After a day’s rest, it can be bottled. The aromatic, beautifully colored, pleasant-tasting drink can be stored for a long time.
Lingonberry compote 1,5 kg sugar to 1 l water. Clean lingonberries in jars. Pour hot syrup over the berries. The jars are pasteurized at 90 °C for 20 minutes and then sealed tightly.
Lingonberry vinaigrette 0,3 l lingonberries, 3 tablespoons starch, 100 g sugar, 2 l water.
Grate the lingonberries through a sieve, squeeze out the juice. Pour hot water over the juices, boil for 5 minutes and drain. The cool part of the liquid and stir in the starch, bring the rest to the boil, add the sugar and boil for 5-7 minutes. Add the diluted starch to the hot liquid, stirring to prevent lumps from forming, and heat until the vinegar thickens. Remove from the heat, add the lingonberry juice, and stir.
Lingonberry pudding 0,5 l lingonberries, 200 g butter, 10 tablespoons sugar, 8 eggs, 100 g almonds, 3 tablespoons flour. Beat the butter and sugar well, adding the egg yolks one at a time, add the ground almonds, lingonberries and flour and mix. Carefully fold in the whisked egg whites. Pour the mixture into a buttered mold sprinkled with breadcrumbs. Place in a pan of boiling water and cook for 1 hour.
Buckwheat flour porridge with lingonberries 200 g lingonberries, 3 tablespoons buckwheat flour, 2 tablespoons sugar, 1 tablespoon honey (the honey/sugar ratio can be higher), 0,5 l water. Mix the buckwheat flour with a little warm water to avoid lumps, add it to the boiling water and stir it in. After removing from the heat, stir in the lingonberries and keep warm for 12-15 hours. Then boil over very low heat for 1.5-2 hours, stirring constantly. 30 minutes before the boiling time, add the sugar and honey. The cooked porridge is poured into jars. Eaten chilled.
Lingonberry salad 1 kg lingonberries, 90 g sugar or honey, 3 g salt, cloves, cinnamon, allspice, 1 l water. Put the lingonberries in a saucepan. Boil the water with the spices in another pot, cool it, and pour it over the berries. Refrigerate.
Lingonberries with horseradish 100 g lingonberries, 50 g grated horseradish.
Mix the grated lingonberries with the grated horseradish. Suitable with rabbit or veal.
Lingonberry sauce with white wine 500 g lingonberries, 600 g white sauce, 75 g sugar, 1 g cinnamon, 100 g dry white wine, 30 g butter. Cover the lingonberries with a little water, add the sugar and cinnamon and bring to a boil over low heat. Strain the berries through a sieve, mix with the white sauce and wine, bring to a boil, and season with butter. Suitable with roast poultry.
Grandma’s cake with lingonberry jam 1,5 glasses of lingonberry jam, 1 tablespoon of baking soda, 1 glass of sugar, 3 eggs, 200 g of sour cream, 2 tablespoons of kefir, 4 glasses of flour, spices (cloves, cinnamon, ginger, cardamom, nutmeg). Beat the eggs with the sugar, add the sour cream, kefir, and spices, stir, add the flour and mix well. Place the lingonberry jam in a separate bowl, add the baking soda and stir well to combine. Mix the lingonberry jam with the previously prepared dough and spread it on the baking sheet in a 3 cm layer. Bake in an unheated oven (180-200 °C for 30 minutes).
Princess cake For the base: 150 g butter or margarine, 100 g sugar, 1 egg, 300 g flour, 1 teaspoon baking powder. For the frosting: 200 g of low-fat sour cream, 100 g of sugar, 1 egg, 0,5 l of lingonberries. Cream the butter with the sugar and egg. Stir in the flour mixed with baking powder. Place the dough in a baking tin and bake in the oven for about 10 minutes. Meanwhile, make the icing: mix the sour cream, sugar, and egg, add the berries and pour over the base. Bake in the oven at 175 °C for 30-40 minutes.
Lingonberry leaf tea 3 tablespoons dried lingonberry leaves, 1 teaspoon tea leaves, 3 tablespoons sugar, 1 liter water. Pour boiling water over the lingonberry leaves and the tea leaves, steep for 10-12 minutes, strain, add sugar and drink.