Lingonberry as a source of vitamins, beneficial organic acids and trace elements has been known to mankind for a long time. Its healing properties are mentioned by the ancient Greeks and Romans. XVII century Russian herbalists recommend the use of lingonberry berries and leaves for diseases of the eyes, genitourinary system, gastrointestinal tract and heart. Our ancestors learned to store lingonberries without losing its medicinal and taste. These methods are relevant today.
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Lingonberry soaked
This is the easiest and most common way to store lingonberries. Go through the berries, remove the spoiled, as well as forest debris. Rinse under the tap and transfer to glass jars. Pour cold filtered water, and even better - key, at the rate of 1 to 2 (1 part berries, 2 parts water). Close the plastic lid or tie the neck of the can with a cotton cloth. Do not roll up! Locate in a cool, dark place, although soaked lingonberries are well stored at room temperature.
During prolonged storage, a transparent gelatinous film similar to kombucha can form on the surface of the water. You can get it and throw it away, or you can leave it, it does not harm itself.
After about a week, the water in the jar will turn red, and the berries will become soft, and they will not lose their properties at all. You can use water as a drink for colds, as a remedy for a hangover syndrome and digestive disorders. If necessary, simply add water to a jar. Lingonberry berries are ideal for making desserts, toppings for pies, as part of a side dish for meat dishes. They help relieve early toxicosis in expectant mothers.
Frozen lingonberries
Sort the berries and, distributing them in containers or bags, place them in the freezer. If you decide to wash the lingonberries before freezing, then after washing, sprinkle it between two layers of a paper towel and pat it dry. Or wait until the berries dry. Before use, remove from the freezer and let it defrost at room temperature. Defrosting in the microwave or using hot water will lead to the loss of nutrients, and, in addition, the berries will become very soft and lose their shape. For use as a filling or base for jelly (compote, fruit drink), they will fit, but for a side dish - no longer.
Steamed lingonberries
Sort the berries, rinse, pour into the pan. Close the lid and place in the oven, preheated to 160 ° C, for one and a half to two hours. Then you can open the oven door and still languish lingonberries. After an hour and a half, turn off the oven, close the door and leave the pan with berries until it cools completely. Then shift into jars and close with plastic lids.
With steaming, berries greatly decrease in volume, change color from red to unsightly gray, which does not mean that they become less useful. Steamed lingonberries can be stored all year long even at room temperature.
Steamed lingonberries taste better soaked, especially when honey or sugar is added. It can be used to make stewed fruit, jelly, jam, filling for pies, as well as one of the ingredients for dishes such as duck with sauerkraut or goose with apples.
Lingonberry pastille
Mix and washed berries with sugar in a ratio of 2 to 1 and cook with constant stirring until very thick. When the mass has completely cooled, cut it with a knife or scissors into strips, sprinkle with sugar and store it in cardboard boxes or wooden boxes with ventilation holes.
Lingonberry marshmallow can be used as a natural treat, which also has medicinal properties, cook stewed fruit and jelly. Pastila helps to cleanse the digestive tract, supplies the body with vitamins A, B, C, E and group B.