Soaked lingonberries. Soaked lingonberry for the winter

There are many recipes based on lingonberry, and no less than those where it is only one of the components. It can be combined with cranberries, blueberries, and other berries. If you have frozen currants, raspberries or gooseberries, you can make a wonderful berry dessert at any time by adding lingonberries.

From the following video you will learn about the beneficial properties of lingonberry and its use in everyday life, says Ethno-herb Fadeev M.B.

Lingonberries for the winter: recipes without cooking

Lingonberry grows on a fairly large area of \u200b\u200bthe territory, so that many people use it for medicinal and culinary purposes. Moreover, our distant ancestors knew about its benefits and pleasant taste, so from ancient times to the present, there have been many recipes for its preparation. Especially useful are those that exclude cooking.

Freezing

Lingonberries can be frozen. Pre-washed and sorted berries are laid out in bags or plastic containers, after which they are placed in the freezer. Their shelf life is up to 2 years.

Dried lingonberry

This is one of the simplest ways. Everything is useful in lingonberries - berries and leaves. It is believed that the leaves have even greater medicinal properties than berries. Therefore, for drying, you need to pick the berries along with the leaves. It is best to dry the sorted and washed berries in an electric dryer or dehydrator at a temperature not higher than 45 degrees. If dried at a higher temperature, the berry may burst, and vitamins and nutrients will decrease significantly. Store dried lingonberries in a closed container.

Lingonberry with sugar

The easiest way is to sugar the berries. For 1 kilogram of raw materials, the same amount of sugar is needed. It is necessary to thoroughly rinse and sort out the lingonberries, removing rotten, damaged or dried berries. The rest are placed in clean, sterilized jars with a layer of about 1-1.5 centimeters thick. Each berry ball is sprinkled with sugar. The top of the workpiece is also necessarily covered with sugar. As the container is filled, you need to shake it a little so that the contents are tamped. But you do not need to compact the layers with a spoon - this will damage the berries.

After filling the jar up to the neck, it is closed with a lid and placed in a cold place - on the balcony or in the refrigerator. Such a blank can be stored for up to six months. It is good to use it in tea and compote, as well as for making jelly, drinks and other dishes.

Berry puree

Thick, similar in consistency to sour cream, the substance is lingonberry puree. It is good to spread it on a roll or cookie, or pour it over ice cream and casserole. And many more add sweetness to tea or take a bite. To prepare a treat, you need 1 kilogram of berries and 1.2 kilograms of sugar. As in the previous version of the blank, the lingonberry is washed and moved. Then it is poured into a deep container and sugar is added there. Everything is pureed with a blender. If there is none, you need to knead the berries in a mortar, and then mix them with sugar. Let the mixture sit for a few hours to dissolve the sugar crystals. After that, it can be poured into pre-washed and sterilized jars, closed with a lid and stored in a cool place.

Soaked lingonberry

Fans of exquisite spicy dishes will appreciate soaked lingonberries for the winter. It is an excellent addition to meat and some vegetable dishes. It is prepared simply, and canned berries are stored for at least a year. They retain a lot of useful elements.

For 1 kilogram of freshly washed and carefully sorted berry raw materials, you need to take 2 tablespoons of sugar, a similar serving of salt, a few sticks of cinnamon, as well as vanilla, cinnamon and peppercorns to taste. It is advisable to take vanilla in pods, and not a confectionery that looks like a powder.

The brine is prepared first. 1 liter of water is poured into an enameled container. Salt and sugar are poured there, everything heats up, and then, after they are dissolved, the liquid is removed from the heat and the rest of the spices are added to it. When the brine has cooled, they need to pour the lingonberries. After that, it is advisable to tie the top of the vessel with gauze and remove the product in a cool place for 3-5 days. The lower the temperature, the longer the berries will soak. After that, the soaked lingonberries should be laid out in pre-washed and sterilized jars, closed with lids and stored in a cool place.

Lingonberry compote

Lingonberry compote is not only tasty, but also healthy. It is great for dealing with the first signs of a cold. To prepare it, you need 1 kilogram of berries, 800 grams of sugar and 8 liters of water.

Lingonberries must be carefully sorted out, and then rinsed. Water is mixed with sugar and boiled until the latter is completely dissolved. After that, you need to reduce the heat to a minimum, pour into a container where the compote is cooked, berries and, stirring, hold for 6-8 minutes. As soon as small bubbles begin to form on the surface, the compote is poured into pre-sterilized jars and rolled up.

Lingonberry in syrup

For lovers of desserts, lingonberries in syrup will be a real delight. Its preparation does not take much time and effort. You need to take 1 kilogram of berries, rinse and sort them. Then they are laid out in washed and sterilized jars. You will also need the zest of 1 lemon 300-350 grams of sugar and 2 glasses of water. All ingredients are mixed and syrup is cooked. They need to pour the berries and roll up the cans.

Storage of lingonberries with heat treatment

And those who like jams and preserves can traditionally cook lingonberries, there are also a lot of options here.

Pear and lingonberry jam

This jam can be not only an independent dessert, but also a filling for pies, pies and other muffins. For cooking, you will need 1 kilogram of lingonberries and pears, 1.5 kilograms of sugar and 3 glasses of water. Lingonberries are washed and sorted, pears are peeled of tails, peels and seeds, and then cut into slices.

Separately, water is mixed with sugar, syrup is cooked from them. They need to pour the berry-fruit mixture, mix and bring to a boil over low heat. Remove the jam from the heat immediately afterwards. The manipulation is repeated at least after 2-3 hours, and preferably the next day. When the jam boils for 10 minutes, it should be poured into sterilized jars and rolled up.

Lingonberry and apple jam is closed in the same way. It is advisable to take a sweet variety, since there are a lot of fruit acids in the berries.

Lingonberry jam "Fast"

For 1 kilogram of raw berry, 1.5 kilograms of sugar and 1 glass of water are taken. The berries are sorted out and washed, after which they are folded into a deep container. There they are blanched with water for about 3 minutes. After that, the liquid is drained, and the lingonberry is filled with cold water. You can put the berries in a drushlag and dip them in boiling water for 3 minutes.

Sugar syrup is cooked from the water where the berries are blanched. Berries are poured into it, and for about 10 minutes everything boils over high heat. You need to stir the jam to make it homogeneous. After boiling for another 15 minutes, it is poured into cans and rolled up.

By the way, lingonberries prepared in this way for the winter are served not only for tea or sweets, but also for meat dishes.

Lingonberry jelly

Lingonberry jelly is pleasant, even for those who are not delighted with too sour, raw berries. It has a nice look and delicate texture. Since lingonberries are rich in pectin, you do not have to add gelatin, the dessert itself has the desired consistency.

For 1 kilo of berries, you need to take the same amount of sugar. The lingonberry is washed and moved, then placed in a saucepan. It is desirable that the vessel has a thick bottom. Berry raw materials are slightly crumpled with a spoon, if the lingonberries are not too juicy, then you can pour in 1 glass of water. Everything is boiled for 10 minutes, then strained. The berries need to be squeezed out, getting the maximum of useful liquid. After that, sugar is added to the lingonberry juice and, stirring, cooked over low heat until the volume decreases by 1/3. After that, as the product cools, the lingonberry jelly will solidify. If this does not happen, then you can heat the composition by adding gelatin. For each liter, 40 grams are taken. After cooling, the jelly will be of the appropriate consistency with a pleasant, sweet and sour taste.

Conclusion

Lingonberries are harvested for the winter in many options. Those that do not involve heat treatment are simpler, and also allow you to save more nutrients. However, preserves, jams and other lingonberry desserts have certain positive properties. The choice of a recipe is a matter of taste and desire.

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Calorie content: Not specified
Cooking time: 30 minutes

One of the easiest ways to preserve lingonberries for the winter is to make soaked lingonberries with sugar without cooking. The recipe indicates different values \u200b\u200bfor sugar and water per 1 kg of lingonberry. Let me explain: you can put different amounts of berries in jars from ½ to ¾ of the jar volume. Naturally, a different volume of water will be required. Also with regard to sugar: the sweetness of the syrup directly depends on the amount of sugar. Adjust the ratio of water, sugar and lingonberry as you see fit. There are no hard and fast rules.
In the 1963 edition of the book on homemade preparations, it is recommended to wet the lingonberries in several ways. So, for example, one of the ways: fill the jars with lingonberries, pour cold boiled water, tie the neck of the jar with parchment paper or roll it up under the lid. Another way: lay out lingonberries, apple pieces and orange peels in layers in a large jar. Pour over boiling water-sugar syrup with cinnamon and cloves. When the lingonberries have cooled down, press down the contents of the jar with a circle with a load, tie the neck of the jar with parchment and store in a cool place.
Soaked lingonberries can be used for making pies, sauces for main courses, various desserts, for example, added to, and also used as a folk remedy for colds and other diseases, as an antipyretic, wound healing and antibacterial agent. Lingonberry is useful for diabetes, rheumatism, hypertension and neurasthenia. The list of benefits of lingonberry and its leaves is endless.

Ingredients:
- lingonberry - 1 kg;
- granulated sugar - 100-300 g;
- ordinary water - 500-900 ml;
- carnation - 5 stars;
- dry cinnamon - a pinch.

Recipe with photo step by step:

Sort the lingonberries thoroughly, rinse several times to avoid getting damaged berries and small twigs into the jars.




Transfer clean berries to sterilized jars.




Boil the syrup from water, sugar with the addition of cinnamon and dry cloves. Cool the syrup to room temperature.




Pour the berries in jars with cold syrup.






Light lingonberries will quickly rise to the top. Later, after a few days, the berries will get heavier and sink to the bottom.




Tighten the jars with hot lids or close with thick parchment paper and tie tightly with a rope.




Store the jars with lingonberries soaked in sugar in a dark and cool place.




Soaked lingonberries are stored under appropriate conditions for up to 1 year or more.






In winter, it is nice to get a jar of lingonberries from the bins, open the lid, inhale the berry aroma, pour a little syrup into the glass, add the berries, then knead the lingonberries with a spoon - and now a delicious and very healthy delicacy is ready. Drink and eat to your health!
Author: Polina Kalinina
Try another delicious

In order to preserve all the beneficial properties of the berry when harvesting soaked lingonberries for the winter, there are many simple and interesting recipes. This method allows you to preserve the useful qualities of your favorite product and make incredibly tasty snacks for the winter. There are many different recipes for canning berries. We will get acquainted with some of them below.

Lingonberry soaking is a harvesting method that allows you to preserve the benefits of the fruit for a long time.

To pamper household members all year round, you need to know the features of the method and adhere to the basic recommendations:

1. Fruit, in order to get on the table as conservation, must pass a strict selection for the presence of defects. Only high quality berries are worth cooking.
2. An important criterion is the degree of maturity. The lingonberry must be ripe at the time of processing.
3. Choose dense fruits for soaking.
4. Before harvesting for the winter, the berries are thoroughly washed, the stalks are removed.
5. To get high-quality soaked lingonberries, you need to choose the right dishes - give up aluminum utensils. Better to use an enamel saucepan.

Preparing lingonberries before starting the process

Having previously selected beautiful and ripe fruits, place them in a colander. Wash the berries under clean running water for several minutes. Then wait a while, let the liquid drain into the sink. Remove the stalks. This completes the preparatory stage.

To be able to use the already harvested berry longer, put it in a dark, cool place. Then it will remain fresh and have a beautiful appearance.

The best recipes for making soaked lingonberries

Lingonberry is a very healthy and tasty product that must be consumed throughout the year, and not only in the summer. Unfortunately, not every housewife can afford to buy fresh fruits in winter or fill the freezer with them. In this case, the best way to solve this problem is conservation. It is stored for a long time, and the berry retains its useful qualities.

We have selected for you the most popular and easy-to-implement recipes from lingonberry.

A simple recipe for the winter

Soaked lingonberries will be a great addition to meat dishes. Berries prepared according to the proposed recipe can be used in salads. First of all, let's start cooking the syrup. Fill a suitable saucepan with a liter of water, add spices. We need two tablespoons of granulated sugar, one teaspoon of salt, allspice peas. You can season with cloves and cinnamon if desired.

The process takes a short time and is about ten minutes.

We lower the prepared kilogram of lingonberries into an enamel container, fill them with the ready-made composition and mix, after which we distribute the soaked berries in sterile jars.

In a cold way

We will analyze how to properly prepare soaked lingonberries using the cold method. Ripe, previously selected fruits, in the amount of one kilogram, are put in a pan covered with enamel. Sprinkle with granulated sugar, the mass of which is half the weight of lingonberries. Season with cloves. We create oppression.

We fill the container with purified water, cover it with a lid. The twist will be ready after 30 days.

Sugarless

The mass of berries in the amount of one kilogram will require twice as much filling.

The fruits that have passed the preliminary stage of preparation are distributed in glass jars, processed using the sterilization method. We fill them with filtered water. We twist and send to a cool place for about 60 days.

With salt

Let's prepare the filling composition. The calculation of ingredients is based on the use of one liter of water. Let's add:

• a tablespoon of salt (you do not need to form a slide);
• a pinch of granulated sugar;
• if desired, throw a sprig of carnations.

We fill the jars with berries and cover with the resulting solution. We close it, put it cool for a ten-day period.

With honey

The recipe assumes the presence of honey and lingonberries. From spices we use cinnamon, salt, cloves. We distribute the main component among the cans, it must completely fill the container space. Add honey and seasonings to taste, based on the preferences of your household. Fill the contents with prepared hot water, leave it for a while, wait for the honey to dissolve. Later, the liquid must be drained.

With sugar

As in the previous recipes, making soaked lingonberries with sugar doesn't take much effort and doesn't take long. One kilogram of berries will require a liter of clean drinking water. The amount of sugar depends on the personal preference of the family and can range from one third to a full glass. Add salt to taste, but not more than half a teaspoon.

To soak the main ingredient, mix the bulk products and add water, bring to a boil. Continue cooking for five minutes. Leave the pot aside for a while and cool its contents. Then we will distribute the lingonberries in previously prepared jars and fill with syrup. We use lids and send them for storage in a not warm place.

Lingonberry without cooking

For cooking without cooking, we need extremely ripe fruits. We take the ingredients in a one-to-one ratio. We fill sterilized jars, pouring berries and sugar alternately. Make the final layer sweet. In conclusion, we use the lid and send the conservation to the refrigerator.

How to store it correctly

Pickled berries should be stored in glass jars in a cool place. A cellar or basement is best suited for these purposes. If there is none, then you can use the pantry.

Since sweet syrup for soaked lingonberries needs cooled, it is more logical to start cooking with it. Measure out the required amount of sugar (from 2 tablespoons to 1 cup of sugar per 1 kg of lingonberries), salt and, if desired, spices and herbs.

Cinnamon, cloves, hot and allspice peppers give a harmonious combination. Lovers of the original taste can experiment with the addition of vanilla, ginger, anise, mint, citrus zest, rosemary or juniper berries. Instead of sugar, honey is great, it not only enriches the taste, but also makes the preparation even more useful!

Pour sugar and other ingredients with water. Water must be filtered, and best of all - pure artesian. Bring water with sugar, spices and herbs to a boil and cook until the sugar is completely dissolved. Then this sweet aromatic syrup or in fact just sweet water (the concentration depends on the selected amount of water) must be completely cooled.

To accelerate the cooling of sweet water, you can place the dishes with it in a container with ice water, which is larger in diameter, and periodically (as it heats up) replace it with cold water.

Lingonberries must be carefully sorted out. If a few leaves remain in the composition among the berries, this is not scary and is allowed. The main thing is that rotten or damaged berries and various forest debris do not get into the workpiece. Rinse the lingonberries with cold water and discard them in a colander.

Into clean ones, i.e. rinsed with baking soda and scalded jars or food containers, place the required amount of lingonberries: half, two-thirds, or almost full.

Pour in chilled sweet water, cover or roll up and place in a cool place. In a week the soaked lingonberry will fully reveal its taste, and in a month it will be, as they say, "the same" ...