To cook lingonberries with horseradish, pickled lingonberries (350 g) are mixed with grated horseradish (125 g). Can be used as a side dish for meat dishes..
Lingonberry, culinary recipes for sauce, soup, pancakes, jam, jam, compote, kissel and cranberry juice.
Washed lingonberries (500 g) cook 10-15 minutes. Throw it in a colander. When the broth drains, rub the lingonberries through a sieve, add the broth, sugar (to taste), ground cinnamon (to taste), boil for 5 minutes. Pour diluted with cold water (500 ml) starch (30 g) and bring to a boil.
Lingonberry sauce with horseradish.
Mix ready horseradish (60 g), juice of 1 lemon and lingonberry jam (200 g). Add salt, sugar (1 teaspoon), mustard (1/2 teaspoon) to taste..
Lingonberry and apple sauce.
Lingonberries (350 g) to blanch in water for 2-3 minutes. Transfer to a pan, add applesauce (400 g), sugar (150 g), cloves, cinnamon and cook, stirring, for 20-25 minutes. Pour boiling water into hot cans, pasteurize and roll up.
Lingonberry soup with sago.
Pour washed cowberries (1 kg) with water, add cinnamon (1 slice), lemon zest (10 g), cook for 10-15 minutes. Then wipe through a sieve. Separately, boil sago (1 cup) until transparent, add lingonberries, sugar, water, lemon juice and cook for 30 minutes. Serve with croutons.
Potato pancakes with soaked lingonberries (Belarusian cuisine).
Peeled raw potatoes (500 g), grind on a fine grater. Add flour (1 tablespoon), salt, mix. Fry like pancakes. Swing soaked lingonberries in a colander. Boil the brine with sugar (2/3 cup), dip lingonberries in it (200 g) and serve with potato pancakes.
Beef stewed with lingonberries / Chuvash cuisine).
Cut beef (500 g) into small pieces, fry, add chopped onion (250 g), tomato puree (1.5 tablespoon) and fry for another 7-10 minutes. At the end of frying, add flour (1 tablespoon). Then put scalded lingonberries (1.5-2 cups), salt, pepper, bay leaf, pour everything with broth or water and simmer until cooked.
Arrange the washed ripe lingonberries (1 kg) in sterilized jars. Pour in chilled marinade, cover and pasteurize at a temperature of 75 degrees. Half-liter cans of 10 minutes, liter 15 minutes. To cork. For the marinade, water (600 ml), table vinegar (150 ml), cloves, allspice, salt (all to taste) bring to a boil and cool.
Lingonberries marinated with apples.
Cut apples (1 kg) into 4 parts, remove the seed nests, blanch for 2-3 minutes, mix with lingonberries (1 kg), put in sterilized jars, pour the marinade, cover and pasteurize at a temperature of 75 degrees. Half-liter cans 15 minutes, liter 20-25 minutes. To cork. For the marinade, water (600 ml), table vinegar (100 ml), sugar (200 g), salt, allspice, cloves, cinnamon (all to taste) bring to a boil and cool.
Sort out lingonberries, sort by maturity, remove soft and damaged berries. Rinse in cold water, put in prepared jars, pour boiling water, cover and pasteurize in boiling water. Half-liter cans 7-9 minutes, liter 10-12 minutes. Cork.
Put sugar (25 g), salt (5 g), cinnamon (1 g), cloves (0.5 g) in boiling water (1 l), stir, remove from heat and cool. Lingonberries (1 kg) to blanch and pour the prepared syrup. Stand for several days at room temperature, and then put in a cold place. Use as a dessert and seasoning for meat, vegetable, cereal dishes.
Lingonberry with carrots and sugar.
Wash ripe lingonberries with cold water, blanch for 1 minute, cover with sugar and cook for 8-10 minutes. Grind carrots on a coarse grater and blanch for 10 minutes, then add to lingonberries and cook for 15 minutes. Place the hot mass in sterilized jars and pasteurize. Half liter 15 minutes, liter 20 minutes. Tightly cork.
Lingonberry filling for cheesecakes.
Ripe lingonberries washed with cold water (200 g), boil with sugar (50 g) until soft, add sour cream (50 g) and cook over low heat until thickened. Put the mass on a plate, cool.
Baked apples with lingonberries (Belarusian cuisine).
From apples (80 g), not peeled, remove the seed nests, fill in the notches formed with lingonberries (15 g) with sugar (30 g). Place apples on a baking sheet, add a small amount of water and bake in the oven. Serve hot or cold with powdered sugar (10 g).
1. Sprinkle washed lingonberries (1 kg) with sugar (750 g) or pour 75% sugar syrup and cook over low heat until cooked.
2. Lingonberry (1 kg) pour hot 60% sugar syrup (600 g sugar per 400 ml of water), add honey, a slice of cloves, lemon zest (to taste) and cook until cooked.
Lingonberry jam with pears and apples.
Cover cranberries (1 kg) with sugar (700 g), add water (300 ml) or pour 70% sugar syrup, bring to a boil, add slices of pears (500 g) and apples (800 g), previously blanched in 10-15 minutes ( small pears can be put whole), and cook over low heat until cooked.
Lingonberry with sugar.
Wash ripe lingonberries with cold water, fold into a colander or sieve. When the water drains, pour the berries (200 g) with powdered sugar (50 g) or sand. Serve as a dessert.
Lingonberry in its own juice.
1. Berries of equal ripeness divided into 10 parts. Squeeze the juice out of 3 parts, pour the remaining berries on it, heat it to a temperature of 95 degrees, quickly put it in sterilized jars, cover with lids and pasteurize. Half liter 7 minutes, liter 10 minutes. Tightly cork.
2. Pour lingonberries washed in cold water into a wooden barrel, enameled pan or glass bowl with a 10 cm layer, ram it with a wooden pestle until juice appears. Pour tamping with lingonberry until filling the container. Cover with a clean rag, put a wooden circle, and it bends. Store in a cool dark place. Use for making drinks, jelly, side dishes, etc..
Mash ripe lingonberries (1 kg) and squeeze the juice. You can sweeten it with 40% sugar syrup (400 g sugar per 600 ml water) or honey, pour it into bottles, jars and pasteurize at a temperature of 85 degrees. Half liter 15 minutes, liter 20 minutes. Cork.
Lingonberry juice with sugar and spices.
Pour ripe, well-washed lingonberries (1 kg) with chilled boiled water (1750 ml), add 50% sugar syrup (250 g sugar per 250 ml water), cloves (1/2 teaspoon) and leave for 10 days. Then strain the juice, pour into bottles or jars. Store in a cool dark place..
Lingonberry in sugar syrup.
Rinse lingonberries (1 kg), rinse with cold water and lay in a colander. When the water drains, put it in glass bottles or jars, pour cold 75% sugar syrup (750 g sugar per 250 ml water), close with plastic caps. Store in a cool dark place..
Lingonberry and blueberry jam.
Boil lingonberries (500 g) and blueberries (500 g), boil in a small amount of water (200 ml), wipe through a sieve, add sugar (1 kg) and cook over low heat until the consistency of jam.
Lingonberry (1 kg) blanch for 2-3 minutes, then put in sterilized half-liter jars, pour hot (85-90 degrees) 45% sugar syrup, cover and pasteurize for 20 minutes. Cork.
Squeeze the juice from lingonberries (150 g). Squeeze the water with water (1 cup of pulp in 5 cups of water), boil for 10 minutes, then strain, add sugar (150 g), citric acid (2 g), diluted starch with water (50 g), bring to a boil. Remove from heat and pour previously squeezed juice.
Lingonberry fruit drink.
Cranberries (200 g), knead, squeeze the juice, cover and soak in a cool dark place for 2-3 hours. Squeeze the squeezes with hot water (1 l), boil for 5 minutes, strain. Add sugar (150 g) or squeezed juice to the broth, bring to a boil and leave for 2-3 days.
Beetroot drink with beetroot.
Prepare lingonberry juice (1 kg of berries, 3 l of water). Grind beets (1 kg) on a fine grater, squeeze juice, mix with lingonberry, pour sugar (250 g), bring to a boil, cool, Pour the drink into bottles, seal with a cork stopper.
Lingonberry refreshing drink.
Lingonberry (300 g) to fill with sugar (100 g) for 2-3 hours. Then drain the syrup, put in a cool place. Boil the squeeze in water (1 l) for 5-7 minutes, strain, add citric acid (1 g), combine with chilled syrup.
Boil lingonberry leaves (20 g) for 8-10 minutes in water (1 l). Strain the broth, add apple slices (2 apples), sugar (50 g).
Lingonberry juice (200 ml), cream ice cream (100 g), cold milk (300 ml) thoroughly beat, pour into wine glasses, put 1 tablespoon of whipped cream in each.
Dried lingonberry leaves (10 g) ichay (5 g) pour boiling water, leave for 10-15 minutes. Then pour into cups, add sugar or honey (to taste).
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.