1 kg lingonberries (mountain cranberries), 400 g sugar
Boil the lingonberries with the sugar for 15 minutes. Pour hot into clean, pre-heated glass jars and seal immediately.
Chef's Tip:
With their vibrant color and their taste, these glazed cranberries make an exquisite garnish for venison or wild game.
Lingonberry jam with apples and carrots
6 kg lingonberries (mountain cranberries), 3 kg sugar, 2 kg peeled apples, cut into small cubes, 1 kg carrots, finely chopped
Cook the apples in sugar water (sugar syrup) until soft (depending on the acidity of the apples 1 - 2 teaspoons of sugar). Cook the carrots until soft. Next bring the cooked apples and carrots with the lingonberries and the sugar to a rolling boil for 10 minutes. Pour hot into glass jars and seal immediately.
Tip:
The jam is excellent as a filling for doughnuts and cakes.
Lingonberry jelly
1 kg lingonberries (mountain cranberries), 500 g preserving sugar
Clean and wash the lingonberries and slowly heat in a flat pan over a moderate heat, until the fruit is boiling and the berries have burst. Remove from the hob, cover and leave to cool. Press the lingonberries through a cloth or sieve and catch the juice (produces approx. 1/2 a litre). Mix the lingonberry juice with the preserving sugar and stirring continuously heat until the sugar has dissolved. Pour the hot jelly into glass jars and seal immediately.
Tip:
The lingonberry jelly is also ideal for spreading on bread.
