Wet lingonberries are harvested for the winter without cooking, thereby preserving the maximum amount of vitamins and valuable properties. Next, we will tell you how to properly make such a preparation at home.
The recipe for the preparation of soaked cowberry for the winter with sugar
Ingredients:
- cranberries - 2.6 kg;
- granulated sugar - 130 g;
- filtered water - 1.2 liters;
- cinnamon (stick) - 5 g;
- buds of cloves - 3 pcs.
Preparation
The first step is to sterilize the jars and boil the sugar syrup. To do this, mix the water with sugar, add cinnamon and cloves and boil after boiling for a couple of minutes, after which we leave the sweet spicy liquid cool under room conditions.
Meanwhile, while the syrup is cooling, we take the cranberries, and the selected samples are washed thoroughly in cold water and left in a colander or a sieve to drain. Fill the prepared can of canned cranberries by one third or half, fill with cooled spicy syrup, cover with lids and put on the shelf of the refrigerator or in the cellar.
A month later, the dried cowberry will be ready for consumption. But you can eat not only berries. The sweet liquid, in which cowberry is soaked, acquires a tremendous taste and becomes incredibly useful, as it takes on some of the valuable properties of berries.
The amount of sugar can be reduced or increased to your liking. The weight of the product indicated in the ingredients is calculated for obtaining medium-sweet berries. They can equally be used for addition to desserts, and complement them with unsweetened dishes.
How to make a damp cranberries for the winter without sugar - a recipe in the banks
Ingredients:
- cranberries - 1/3 cans;
- spring or boiled water - 2/3 cans.
Preparation
For a long time the wet cowberry was harvested without the addition of sugar or other additives, using only water. The latter should be spring water or boiled and cooled to room temperature. The technology of making such cranberries is simple. Disassembled and washed berries fall asleep in the prepared sterile cans, filling them by one third, and top up the water. We tie up the neck of the containers with parchment paper and place them in a cool and necessarily darkened place. You can put a blank on the balcony, but then it must be placed in a box or a box or covered with something to protect it from light.
In seven days it will be possible to remove the first sample of "cowberry" water. After casting a glass, we restore the missing volume with a portion of clean water. So you can use the drink and more. And even if you only need berries, the water should still be renewed periodically so that it does not become sour and does not become moldy.
Cured lingonberry - recipe
Ingredients:
- cranberries;
To fill:
- granulated sugar - 100 g;
- filtered water - 1 l;
- salt stone not iodized - 10 g;
- cinnamon (stick) - 1 piece;
- buds of carnation - 2 pcs.
Preparation
The two previous versions of the preparation of the crème de la crème suggest the simultaneous pickling of pickled berries and lingonberry water. The same recipe for harvesting is designed to preserve only berries. For its implementation, we pick berries, rinse and lay them in cans or other suitable vessel.
For pouring boiling water, add sugar, salt, salt, not iodized, and throw cinnamon and cloves. You can use other spices to your liking. Relevant in this case will be the stars of badjan, and peas of sweet pepper and laurel leaves.
Boil the pickle with the spices for three to five minutes and let it cool down completely, then pour it on to the cowberry until full coverage. If a container, a pan or a barrel is used as a container, then a small load must be placed on top so that the berries are completely immersed in the fill.
We place the workpiece in a cool, dark place for twenty to thirty days, after which the berries can be eaten just like that or added to other dishes as intended.