Lingonberry is considered one of the most healthy berries, so it is often not only eaten fresh, but also prepared for future use. Many housewives make, in particular, lingonberry compote for the winter. This drink has a unique, slightly bitter taste. It refreshes, tones, improves the functioning of the urinary system, and strengthens the immune system. Despite the fact that when preparing compote, lingonberries are subjected to heat treatment, they retain many of their beneficial properties, so a drink made from them can be consumed not only in culinary purposes, but also in treatment and prophylaxis.
Cooking features
Preparing lingonberry compote for the winter is a simple process, but without taking into account some of the technology and recipe features, the drink may turn out to be tasteless or quickly deteriorate.
- First of all, lingonberries collected or purchased on the market should be carefully sorted, at the same time clearing them of forest debris and adhering leaves.
- You need to wash lingonberries as carefully as possible, since the skin of this berry is very thin and can be easily damaged. The best option– Place the berries in a colander and dip them in cool water several times.
- Aluminum cookware should not be used to prepare compote. Enameled, stainless steel, glass, ceramic and wooden are suitable.
- Lingonberry compote will last a long time only if it is poured into sterilized jars and closed with sterilized lids.
Lingonberry connoisseurs claim that compote made from it will be tastier if it includes fruits, such as apples, lemons, plums. However, even without adding fruit, the drink turns out to be quite tasty; the main thing is not to skimp on sugar and berries, strictly following the recipe.
A simple recipe for lingonberry compote
Composition (per 3 l):
- lingonberries – 0.6 kg;
- water - how much will go into the jar (approximately 1.5 liters);
- sugar – 0.4 kg per 1 liter of water.
Cooking method:
- After washing the selected lingonberries, pour them into three liter jar(0.6 kg is approximately 4 cups of berries). The jar needs to be sterilized before doing this.
- Boil water and fill a jar of lingonberries with it, but not to the brim, but up to the shoulders.
- Cover the jar with the previously boiled lid, cover with something warm and leave for 20 minutes.
- Drain the lingonberry infusion from the jar into a saucepan, add sugar. You can take it 25% less than indicated in the recipe if you don’t like sweet compotes too much.
- Boil water with sugar, boil the syrup for 5 minutes.
- Fill the jar with syrup and immediately roll it up.
- Turn the jar over and wrap it in something warm that does not allow heat to pass through.
- Leave the jar covered to cool, and after cooling, move it to a cool place.
Lingonberry compote is best stored in a cool place, although room temperature it will stand quietly until winter.
Lingonberry compote with lemon
Composition (per 3 l):
- lingonberries – 0.5 kg;
- water – 2 l;
- sugar – 1.5 tbsp;
- lemon – 50 g.
Cooking method:
- Rinse the berries. After the water has drained, place them in a sterilized jar.
- Wash the lemon thoroughly and cut, without peeling, into thin slices. The seeds should be removed.
- Put lemon wedges on top of lingonberries.
- Boil water, add sugar, wait for it to dissolve and cook the syrup for 5 minutes.
- Pour syrup over lingonberries and lemon.
- Seal the jar with a metal lid, turn it over and cover with a blanket.
- After 12 hours, the jar of compote can be put away for the winter. It is better to store compote in a cool place.
Drink by this recipe It turns out concentrated, with sourness and a pleasant bitterness. It is advisable to dilute it before serving. clean water.
Lingonberry compote with apples
Composition (per 9 l):
- lingonberries – 2 kg;
- apples – 1 kg;
- water – 5-6 l;
- sugar – 1 kg.
Cooking method:
- Wash and dry the lingonberries.
- Wash the apples (preferably sour varieties), cut the core out of them, cut the rest into small slices, trying to make them the same size.
- Boil water, add granulated sugar and cook the syrup, stirring until the sugar dissolves.
- Put in syrup apple slices and cook them over low heat for 20 minutes.
- Remove the apples with a slotted spoon and place in sterilized jars.
- Place the lingonberries in the boiling syrup and cook for about 15–20 minutes until they turn pale.
- Using a slotted spoon, remove the lingonberries from the syrup and place them on top of the apples.
- Fill in fruit and berry mass boiling syrup.
- Roll up the jars and turn them over, cover them with something thick that does not allow heat to pass through.
- After a day, remove the jars of compote to a place of permanent storage.
This recipe is one of the most popular. Compote is good at room temperature, but still, if you have the opportunity to put it in a cool place, it makes sense to use it.
Compote of lingonberries and plums is prepared in the same way. In this case, the plums must be pitted and boiled in syrup for only 10 minutes. Otherwise, the technology used is similar, the ratio of components remains the same. This compote will have a different shade, more saturated, and a unique bouquet.
Many people like lingonberry compote, but this is not the only way to prepare it for the winter. In particular, it can be frozen, pureed with sugar, or preserved in syrup. In this case, it will be even more useful, since it does not pass heat treatment. It’s even better to make both compote and “cold jam” from lingonberries, because they do not replace each other.
Lingonberry compote is a drink with mass useful qualities. It perfectly quenches thirst, refreshes and tones. In the hot summer it will help cheer you up. In winter it will lift your spirits, protect against colds, and improve your health. There are many most variety of recipes preparing this drink. We have chosen the most interesting and affordable for any housewife.
A little about the benefits of lingonberries
It’s not for nothing that lingonberries are called the berry of immortality. Healing properties This berry has been known since ancient times. Its juice was used to treat intestinal disorders, colds, neurasthenia, scurvy, rheumatism, and jaundice. Decoctions and infusions of berries are recommended for rheumatism, liver and kidney diseases, and gastritis. they help get rid of gout and swelling. Fresh fruits – excellent remedy prevention of vitamin deficiencies.
:
- diuretic
- antioxidant
- anti-inflammatory
- restorative
- tonic
- antisclerotic
- soothing
- choleretic
- painkiller
- antitumor
- hypotensive
- antidepressant.
Berries lend themselves perfectly to canning. At proper preparation they keep all their valuable qualities. , jam and lingonberry compote contain many useful substances, which the fruits of this plant are rich in. Chemical composition lingonberries:
- sugars – fructose, glucose;
- vitamins – C, PP, A, E, B 1, B 2, B 9, beta-carotene;
- microelements – manganese, iron;
- macroelements – calcium, potassium, phosphorus, sodium, magnesium;
- organic acids – ursolic, malic, benzoic, citric, tartaric;
- tannins;
- glycosides;
- pectins;
- flavonoids.
Lingonberry compote removes hangover syndrome after festive feast, lowers blood sugar levels, removes toxins. Regular use This drink will help get rid of anemia, cleanse the blood, improve vision, strengthen circulatory system, will reduce high blood pressure, and will also help get rid of many other diseases and ailments.
Interesting fact! Small, inconspicuous lingonberry bushes are distinguished by their longevity, which is unusual for this type of plant. Their average lifespan is about 300 years!
Rules for preparing compotes
So, how to cook lingonberry compote correctly in order to preserve everything as much as possible beneficial features berries? To do this, you must follow the following simple rules:
- All berries should be approximately the same in stage of ripeness and size. In this case, they are cooked evenly and retain their medicinal properties as much as possible.
- Compote should not be overcooked. Otherwise, all the vitamins in it will be destroyed, and the drink will lose its valuable qualities. It is best to cook the compote over low heat and immediately after boiling remove it from the heat for further infusion.
- If the drink contains other berries or fruits, it is prepared in several stages. This way they can be avoided from being overcooked.
In a properly prepared compote, all the berries retain their original shape. It turns out transparent and does not contain any sediment. The taste of the drink, depending on the additional berries or fruits included in its composition, can be sweet and sour, bitter-tart or spicy. For those with a sweet tooth, it is recommended to increase the amount of sugar in the recipe to soften sour taste lingonberries.
Advice! To make the compote transparent and tasty, it is advisable to dry the lingonberries a little on a towel before cooking and immerse them only in boiling water.
Cooking recipes
There are many recipes for making lingonberry compote. They differ from each other in the ingredients they contain and in the methods of processing the berries. So, for example, to sweeten the lingonberry compote a little, the recipe is supplemented with sweet apples. To add vitamins, add cranberries and lemon to the drink.
Lingonberry compote recipe
The simplest recipe for lingonberry compote contains only water, sugar and berries. It may seem somewhat sour and tart due to the specific taste of the fruit, but it is very good for health, since the heat treatment time in it is reduced to a minimum. Required ingredients:
- 250 g of fresh or frozen lingonberries;
- 200 g granulated sugar;
- 2 liters of water.
It is best to cook in enamel pan, because aluminum cookware may add an unpleasant metallic taste to the drink. Fresh berries are pre-sorted, removing forest debris, and washed thoroughly under the tap. Frozen - place on a plate to thaw. The washed lingonberries are left in a colander to drain excess water, and at this time they are cooked sugar syrup.
To do this, pour all the sugar into boiling water and stir until it is completely dissolved. The berries are dipped into the syrup, and after 3 minutes. After boiling, remove the pan from the heat. Then the compote is covered with a lid and left to infuse. Due to the short cooking time, this drink retains all the beneficial substances of the berries in full. You can drink it either chilled or warm. And in order to prepare it for the winter, the compote immediately after cooking is poured into glass jars and roll up using a special machine.
Lingonberry compote in Czech style
This compote is somewhat different from the traditional one in the method of preparation, but this does not make it any less tasty and healthy. To prepare it you will need the following ingredients:
- cowberry;
- granulated sugar – 400 g;
- water – 1.5 cups;
- citric acid – 0.5 teaspoon.
Canning procedure:
- A syrup is prepared from sugar and water.
- The berries are dipped in boiling syrup and cooked for about 4 minutes.
- Boiled lingonberries are placed in clean jars.
- Add to sugar syrup citric acid and pour them into jars of berries.
- The jars are covered with lids and pasteurized for about 15 minutes, and then rolled up.
Compote prepared in this way turns out to be quite sweet and will definitely appeal to those with a sweet tooth.
Interesting fact! Lingonberries got their name from the bright red color they impart to drinks prepared from them. The Old Russian name for this berry is brusvyany, which means red.
Compote with lingonberries and apples
Compote of lingonberries and apples is prepared in two stages. First, apples are boiled, then lingonberries are added to the resulting broth. This drink turns out to be quite tasty and very healthy. To prepare lingonberry-apple compote you will need:
- kilogram of apples;
- kilogram of granulated sugar;
- 4 liters of water;
- 2 kg of lingonberries.
Apples and lingonberries are pre-prepared. They are cleaned of leaves and twigs and washed thoroughly. Apples are cored and then divided into equal slices. Then pour water into the pan, add granulated sugar and bring to a boil. Apples are dipped into this syrup. Cook them for about 15 minutes. After this time, the apple slices are removed and lingonberries are added to the syrup. The compote is ready after the berries noticeably change their color to a lighter color during the cooking process and become discolored. As soon as this happens, the lingonberries are taken out, and the compote is still hot and poured into jars. You can put boiled apple slices and lingonberries in beauty jars.
Compote with lingonberries and cranberries
And lingonberries have several unusual taste, it will appeal to all sour lovers. In addition, it contains a lot of vitamins and other useful substances. For lingonberry-cranberry compote you will need the following products:
- cranberries – 300 g;
- the same amount of lingonberries;
- granulated sugar – 4 tbsp. spoons;
- water – one and a half liters;
- lemon juice – 1 tbsp. spoon;
- zest – 1 teaspoon.
First, prepare the berries. They are sorted, washed and sorted. Then pour water into the pan and bring it to a boil. Dissolve granulated sugar in boiling water, add grated zest, lemon juice, and at the end the berries are poured in. After 5 min. After boiling, the compote is removed from the heat. After a short infusion, the drink is ready to drink. Interesting information You can learn about the beneficial properties of lingonberries, as well as how to prepare them, from this video.
To prepare lingonberry compote, we need the lingonberries themselves, cinnamon (can be ground, I use cinnamon sticks), and a whole tangerine. Mandarin can also be replaced with orange. Citrus fruits along with cinnamon will give lingonberry compote such warmth and a touch of celebration. This compote can also be drunk warm, like an invigorating and warming winter tea.
The lingonberries must be sorted and the leaves removed. They are also very useful; they can be dried and brewed not only as a medicinal tea, but also as a tonic and strength-giving tea.
Also, the tangerine zest and the tangerine pulp itself will go into the compote. The white part of the zest is still a little bitter. Add sugar to taste and according to the degree of ripeness of the berries and fruits.
Compote differs in technology from preparing fruit juice. But many, thinking that they are making fruit juice, still cook compote. Morse is a little more complicated, there are more stages. There we first grind the berries, store this in a cold place berry juice, then boil the pulp, cool and combine the juice and broth.
Why am I telling you all this, so that you appreciate the beauty and simplicity of preparing compote. Here everything is very, very simple. But there are also two options.
You can first boil water with sugar, that is, prepare sugar syrup and then dip berries and chopped fruits into it. Or, which is quite simple, immediately put the berries, tangerine, cinnamon, sugar into a saucepan, fill everything with clean water and put it on the stove. Bring the mixture to a boil, let it simmer for just a couple of minutes so that the berries begin to burst and release their healthy juice.
Remove the compote from the stove. Remove the cinnamon and tangerine from the hot compote. Crush the remaining berries in the compote directly in water with a wooden masher and leave the lingonberry compote to infuse under the lid ajar.
You can, as I already said, serve it both hot and warm. You can pour it hot into a thermos and take it with you for a walk in the bright autumn forest or warm up with this compote in winter on a ski trip.
Fruit drinks, marmalade, brewed like tea, and simply added to dishes fresh. Lingonberry compote - delicious natural drink, which can be prepared at home and also prepared for the winter.
The bright juicy berry contains a lot of useful substances. It has natural sugars, vitamins (C, B, P), minerals (iron, calcium, potassium), pectin substances and amino acids. And included in the composition, it allows the berries to be preserved in their original form for a long time. Lingonberry compote turns out tasty and healthy, but it is worth remembering that when cooking and adding sugar, some of the properties are lost. Fresh berries are stored for a long time, protecting themselves from bacteria and rotting.
Just put the lingonberries in a clean jar and pour boiled water and then put it in the refrigerator. So she can stand for a very long time for a long time until the next harvest. And those who prefer a delicious, fragrant lingonberry compote should start preparing it in the fall. To do this you will need the berry itself, water and sugar. If desired, you can add pieces of fruit: apples, pears, peaches.
Few people know that the sourness of lingonberries goes well with the sweetness of beets and carrots.
Lingonberry compote: recipe 1
- We select ripe, healthy, freshly picked berries, wash them, place them in a sieve, and let the water drain. For one three-liter jar we will need 1-1.5 cups of lingonberries.
- Prepare the syrup. To do this, take 0.5 kg of sugar per 1 liter of water. Dissolve sugar in water and bring to a boil.
- Pour lingonberries into clean ones, pour hot syrup and pasteurize for 30-40 minutes at a temperature of 85 degrees.
- Roll up and cover with a towel.
Using this recipe, you can prepare lingonberry compote for the winter without fear that the preparation will spoil. If you put a couple of lemon slices in a jar, you can ensure long-term storage within 1-2 years.
It is very important to use only fresh berries. Stale ones, even from the refrigerator, can be cooked, but in this case you should not store the compote for a long time.
Many housewives like more concentrated preparations, which can be diluted with water if necessary. In this case, the following recipe will help.
Recipe 2 (concentrated compote)
- We clean the berries from debris, wash them, and dry them.
- Fill a clean jar with berries two-thirds or up to the shoulders.
- Cook the syrup (at the rate of 1 kg of sugar per 1 liter of water), stir constantly, making sure that the sugar does not burn.
- After bringing the syrup to a boil, pour it into a jar with lingonberries.
- We pasteurize liter containers for about 10-15 minutes, 2-liter containers for 20 minutes, 3-liter containers for at least 35 minutes.
The drink turns out tasty, but it is not recommended for pregnant women to drink it in large doses. In addition, freshly picked lingonberries are also contraindicated when carrying a child. Everyone else, including children, will only benefit from fresh berries. However, you need to be careful because of possible allergic reactions.
For those who are planning to take lingonberries medicinal purposes, you should be aware that any processing, including simply adding sugar, weakens the beneficial properties of this valuable berry.
A wonderful berry grows in our taiga forests - lingonberry. Interestingly, even dried lingonberries are ahead of most other berries in terms of health benefits. This berry can not only be collected and frozen, but also collected when already frozen. Even in such cases, it does not lose its beneficial properties.
I prepare compote of lingonberries with apples for the winter as from fresh berries, and from frozen. In both the first and second cases, the result is rich, aromatic, slightly tart compote. For this compote, it is better to use green varieties of apples.
I prepare the products according to the list.
I sort out the fresh berries, wash them, and let them drain excess water, put it on a paper towel. If I cook compote from frozen berries, I first defrost them, wash them too and let the excess water drain. If the thawed berry releases juice, I pour it into a saucepan where I will cook the syrup.
Wash the apples, cut them into four parts, remove the core.
I cut each apple quarter in half.
I pour water into the pan, add sugar, and let the syrup boil. I add apples.
After the syrup boils again, I cook the apple slices for another 10 minutes. Using a slotted spoon, place the boiled apples into sterilized jars.
I pour lingonberries into the pan. I let the syrup boil again, cook the berries for about 3 minutes, and place them in jars of apples using a slotted spoon.
I immediately fill the jars with syrup. I roll up the boiled compote metal lids. I got 3 liter jars compote.
I immediately turn the jars of compote over and wrap them up. When the jars have cooled, I transfer them to the cellar for storage.
Compote of lingonberries with apples is ready for the winter!
Enjoy your meal!
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