Lingonberry compote recipe. Lingonberry compote: simple recipes for the winter. Lingonberry compote with apples "Assorted with sourness"

Lingonberry is considered one of the most useful berries, so it is often not only eaten fresh, but also harvested for future use. Many housewives make, in particular, lingonberry compote for the winter. This drink has a peculiar, slightly bitter taste. It refreshes well, tones up, improves the functioning of the urinary system, strengthens the immune system. Despite the fact that during the preparation of compote, lingonberry is subjected to heat treatment, it retains many of its useful properties, so that a drink from it can be used not only for culinary purposes, but also for therapeutic and prophylactic purposes.

Cooking features

Cooking lingonberry compote for the winter is a simple process, however, without taking into account some of the features of the technology and recipe, the drink may turn out to be tasteless or quickly deteriorate.

• First of all, the lingonberries collected or purchased on the market should be carefully sorted out, while simultaneously cleaning them from forest debris, adhering leaves.
• You need to wash the lingonberries as carefully as possible, since the skin of this berry is very thin and it is easy to damage it. The best option is to put the berries in a colander and dip them in cool water several times.
• For the preparation of compote, you must not use aluminum dishes. Enamel, stainless steel, glass, ceramic and wood are suitable.
• Lingonberry compote will stand for a long time only if it is poured into sterilized jars and closed with sterilized lids.

Connoisseurs of lingonberry argue that compote from it will be tastier if it contains 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 spare sugar and berries, precisely following the recipe.

A simple recipe for lingonberry compote

Composition (for 3 l):

• lingonberry - 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 a three-liter jar (0.6 kg is about 4 cups of berries). The bank must be sterilized before this.
• Boil water and fill the jar of lingonberries with it, but not to the brim, but to the shoulders.
• Cover the jar with the lid that was boiled before, cover with something warm and leave for 20 minutes.
• Drain the lingonberry infusion from the jar into a saucepan, add sugar. It can be taken 25% less than indicated in the recipe, if you are not too fond of sweet compotes.
• Boil water with sugar, boil the syrup for 5 minutes.
• Fill a jar with syrup and roll it up immediately.
• Turn the jar over and wrap it in something warm that won't let the heat through.
• Leave the jar to cool, covered, and after cooling, move it to a cool place.

It is better to store lingonberry compote in a cool place, although at room temperature it will calmly stand until winter.

Lingonberry compote with lemon

Composition (for 3 l):

• lingonberry - 0.5 kg;
• water - 2 l;
• sugar - 1.5 tbsp.;
• lemon - 50 g.

Cooking method:

• Rinse the berries. After the water has drained off, put them in a sterilized jar.
• Wash the lemon thoroughly and cut into thin slices without peeling. In this case, the bones should be removed.
• Place the lemon wedges on top of the lingonberries.
• Boil water, add sugar to it, wait for it to dissolve and boil the syrup for 5 minutes.
• Pour the syrup over the lingonberry and lemon.
• Seal the jar tightly with a metal lid, turn over and cover with a blanket.
• After 12 hours, the jar of compote can be removed for the winter. It is better to store compote in a cool place.

The drink according to this recipe is concentrated, with sourness and pleasant bitterness. Before serving, it is advisable to dilute it with clean water.

Lingonberry compote with apples

Composition (9 l):

• lingonberry - 2 kg;
• apples - 1 kg;
• water - 5-6 liters;
• 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 simmer the syrup, stirring occasionally, 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, cook them for about 15–20 minutes, until they turn pale.
• Use a slotted spoon to remove the lingonberries from the syrup and place on top of the apples.
• Pour boiling syrup over the fruit and berry mass.
• Roll up the cans and turn over, cover with something tight that does not allow heat to pass through.
• After a day, remove the cans of compote to a permanent storage place.

This recipe is one of the most popular. Compote is well worth it at room temperature, but nevertheless, if there is an opportunity to put it in a cool place, it makes sense to use it.

Lingonberry compote with plums is prepared in the same way. In this case, plums must be pitted, and boiled in syrup for only 10 minutes. The rest of the technology is the same, the ratio of the components remains the same. This compote will have a different shade, more intense, and 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, wiped with sugar, preserved in syrup. In this case, it will be even more useful, since it does not undergo heat treatment. It is even better to make compote and "cold jam" from lingonberries, because they do not replace each other.

Somehow it is always more customary to prepare such a healthy drink as fruit drink from lingonberries. He is a frequent guest at our tables in winter: a delicious assistant in maintaining the health of the whole family on the coldest days.

But today we will cook lingonberry compote! Spicy, tart, fragrant compote, just right for autumn and winter days. It would seem that apples are very much asked for in compotes in autumn, but we will make a more winter and festive version: with cinnamon and tangerines. It is all the more good that these northern berries are now available frozen in any store.

• Total cooking time - 0 hours 15 minutes
• Active cooking time - 0 hours 15 minutes
• Cost - very economical
• Calorie content per 100 g - 16 kcal
• Servings Per Container - 4 Servings

How to cook lingonberry compote

Ingredients:

• Lingonberry - 300 g
• Water - 2 l
• Sugar - 6 tsp
• Cinnamon - 0.5 tsp
• Mandarin - 1 pc.

Preparation:

To prepare the lingonberry compote, we need the lingonberry itself, cinnamon (you can ground it, I use cinnamon sticks), whole tangerine. Mandarin can also be replaced with orange. Citrus fruits together with cinnamon will add such warmth and a touch of celebration to the lingonberry compote. Such compote can be drunk in a warm form, as a winter invigorating and warming tea.

Lingonberry berries must be sorted out, the leaves must be removed. They are also very useful, they can be dried and brewed not only as a medicinal, but also as a tonic, giving strength tea.

Also, the zest of the tangerine and the pulp of the tangerine will go to the compote. The white part of the zest still tastes a little bitter. We add sugar to taste and according to the degree of ripeness of berries and fruits.

Compote differs in technology from the preparation of fruit drinks. But many, believing that they are boiling fruit drink, still boil compote. Morse is a little more difficult, there are more stages. There we first grind the berries, store this berry juice in a cold place, then boil the pulp, cool and combine the juice and the broth.

Why am I telling all this, so that you appreciate the charm and simplicity of preparation of the compote. Here everything is very, very simple. But there are also two options.

You can first boil water with sugar, that is, cook sugar syrup and then dip the berries and chopped fruits into it. Or, which is quite simple, immediately put the berries, tangerine, cinnamon, sugar in a saucepan, pour everything with clean water and put it on the stove. Bring the mixture to a boil, let it boil for just a couple of minutes, so that the berries begin to burst and give their wholesome juice.

Lingonberry is a berry that gives immortality. This is how it is characterized for its unusually wide vitamin composition and ability to fight various diseases. And what could be tastier and healthier than lingonberry compote? Nothing! The hostess should not miss the opportunity to cook such a compote. Indeed, thanks to this product, a person receives not only a tasty, but also invigorating drink saturated with vitamins, thanks to which both health and appearance are noticeably improved. Below we will talk about some of the most popular recipes for lingonberry compote.

Lingonberry compote: a classic recipe for the winter

The ratio of acids and tannins in lingonberries requires a large amount of sugar when preparing compote. Even the most inexperienced hostess will cope with such a recipe, and the result will be excellent.

Ingredients (per can of 3 liters):

• Lingonberry fruits - 1.5 liters;
• Granulated sugar - 2 kilograms;
• Purified water - 2 liters;
• It is possible to add half a lemon (optional)

Preparation:

1. Lingonberries need to sort out, remove dried, white and unripe berries, rinse and remove petioles, debris, drain.
2. Pour the prepared berries into a clean jar, send the lemon cut into pieces (with zest) there. When sugar and water are combined, a syrup is obtained, with which the berry is poured. The water should be warm, 30-40 degrees, so that the sugar can calmly melt. After the lingonberry is filled with syrup, the jar can be sent for sterilization, for 15 minutes, at a temperature of 85-90 0.

Due to the presence of such a preservative as arbutin, canned foods containing lingonberries do not need additional sterilization. But this can be used if the berry has not been heat treated.

How to cook lingonberry juice or lingonberry compote (video)

Lingonberry compote: a simple recipe

There is another good classic lingonberry recipe for the winter. The compote has a slightly jelly-like consistency.

Ingredients:

• Berries - 1 kilogram;
• Sugar - half a kilogram.

Preparation:

1. Berries, pour a little water, and heat in a closed container.
2. During the period of significant juice release, the container should be opened and the water should be evaporated for about 20 minutes so that the contents can thicken.
3. Then add sugar and while stirring, wait for it to dissolve. And boil for about 20 minutes.
4. Transfer the resulting contents hot to jars, roll up, turn over, put "under a fur coat".

Send to the basement in a day.

How to cook lingonberry and apple compote

For him you will need (for 1 kilogram of berries):

• Berry - 1 kilogram;
• Sugar - 600 grams;
• Apples - 500-700 grams (sweeter - 700, less sweet - 500).

Preparation:

1. Lingonberries need to be prepared (sort out, wash, dry).
2. Then pour the berry into a saucepan, add a small amount of water and simmer covered, until the juice is released.
3. Then add sugar and cook until completely dissolved.
4. And send apples. Which must first be peeled and cut into quarters or cubes.
5. And cook for another 7-10 minutes. Pour into prepared containers.
6. Sterilized for 20-30 minutes.

By the way, apples can be substituted for pears or combined. It will be delicious!

Frozen lingonberry drink for the winter

It's no secret that lingonberries can simply be frozen. And in winter, you can not only crunch deliciously, but make a very tasty and healthy (which is especially important for the season of colds) drink (fruit drink) out of it.

Recipe 1

Ingredients:

• Sugar - 250 grams;
• Water - 3 liters.

Preparation:

1. Rub the berries through a sieve. Leave the resulting juice, it will come in handy later.
2. And the resulting gruel, the so-called pomace, mix with sugar and pour water.
3. Morse should be slightly warmed on the burner, but not brought to a boil.
4. Strain the fruit drink and mix with the previously obtained juice.

You can cool it, or you can drink it warm. It can also be added to tea.

Recipe 2

Ingredients:

• Lingonberries, frozen - 500 grams;
• Sugar - 150 grams;
• Water - 3 liters;
• Honey - 2-3 tablespoons.

Preparation:

1. Pour frozen fruits over with water and send to a multicooker for 30 minutes (“steaming” or “soup” mode, if “multi-cooker”, then the temperature is 150-160 0).
2. Add sugar 15 minutes after the start of cooking.
3. And when the drink is cooked, add honey.
4. Cool down. Or you can drink it hot, especially during viral diseases.

Recipe 3: fruit drink for the winter

Ingredients:

• Lingonberry, frozen - 1.5 kilograms;
• Sugar - 1 kilogram;
• Water - 2.5 liters;
• Mint leaves - 2 pieces;
• Lemon juice - 100 grams.

Preparation:

1. The berries must be chopped in a blender or meat grinder, add water, turning the consistency into gruel.
2. Strain through a sieve and refrigerate.
3. Dilute the remaining pomace with water and add mint leaves to the resulting mass and cook a little, do not bring to a boil. Then strain again.
4. Add lemon juice and sugar to the resulting broth, boil a little, until the sugar dissolves.
5. In the resulting drink, add the berry gruel, which was previously in the refrigerator, and bring to a boil.
6. Pour into jars and sterilize. Close the lids and store in the refrigerator or basement.

Lingonberry and cranberry compote: a step by step recipe

Lingonberry and cranberry compote will appeal to lovers of sour. This compote has a somewhat unusual and interesting taste. Cranberries contain a sufficient amount of benzoic acid, as a result of which they are very well stored and do not deteriorate for a long time. Berries are rich in potassium, manganese, iodine, copper ..., mineral salts and biologically active substances. And if you combine two berries - lingonberry and cranberry, you can get almost a panacea for any disease.

Ingredients for the cranberry-lingonberry compote:

• Berries - 300 grams each;
• Sugar - 100 grams;
• Lemon zest - 1 teaspoon;
• Lemon juice - 1 tablespoon;
• Water - 1.5 liters.

Step by step cooking:

1. The water must be boiled and cooled slightly.
2. Add lemon zest to it, lemon juice, sugar.
3. Bring to a boil over low heat;
4. Pour in berries and cook for 5 minutes;
5. Refrigerate.

When serving, you can add a slice of lemon to the glass.

What to do if lingonberries are fermented

It is uncommon, but it still happens that lingonberries can ferment. As a rule, this happens with a soaked berry. But you should not despair, you can give the berry a second life.

Few people know, but in the 19th century, soaked lingonberries were specially fermented to get tasty and slightly tart lingonberry water.

Even in fermented form, the berry does not lose its healing properties. And for those who suffer from constipation, a fermented product can help save the day. You can drink, like the water itself, or eat berries. But you can not use it in unlimited quantities or strongly "flirted".

You can make a tincture. Pour with vodka, add sugar (if it was not there initially or was not enough) and for two weeks in a dark place. Then strain and you're done.

There is another tincture recipe. Simple sugar, a little vanilla sugar are added to the soaked berry and brought to a boil. Then you should strain and send for 10 - 14 days to insist. And then into the bottle. And you can use it right away, or you can leave it until "better times".

This, of course, is not a recipe for compote, but nevertheless, it is quite possible to try to save the berry in this way.

Lingonberry juice (video)

Lingonberry compote is a storehouse of vitamins, micro and macro elements. Good for eyes, memory, immunity, blood, heart, liver, kidneys. But do not forget about contraindications. Lingonberry compote increases the level of acid in the stomach, so it is not recommended for people with acidic gastritis. But in general, lingonberry and compote from it are tasty and healthy! Drink to your health!

Lingonberry berries contain a large amount of substances beneficial to the body and have a pleasant, slightly sour taste. They can be eaten fresh, or used in the preparation of dessert dishes and drinks: jam, jam, marmalade or lingonberry compote will perfectly complement the menu of any family.

Almost anyone can cook compote, because the cooking process is simple and affordable. If you regularly drink this drink, then it will help not only cleanse the blood and get rid of anemia, but also the person will return a blush and the mood will become even better.

The classic recipe for compote for the winter

Cooked by classic recipe, such a drink will help maintain health in the winter season due to the fact that a significant part of the vitamins is retained in it. The following ingredients are required:

• lingonberry berry - 2 kg;
• sugar (sand) - 1.5 kg (depending on individual preferences, the amount can be adjusted up and down);
• water - 3 l.

To prepare a regular lingonberry compote for the winter, you can use the following step-by-step instructions:

In order to extend the shelf life of the drink up to 1 - 2 years, you can add 2 - 3 lemon wedges to each jar with compote.

Workpiece without sterilization

If you wish, you can prepare lingonberry compote for the winter without sterilization.

In order to get about 3 liters of a healthy drink, you will need:

• berries - 4 incomplete glasses;
• sugar (sand) - 1 glass;
• water - 2.8 liters.

Cooking compote:

1. Sterilize containers with steam for 5 minutes.
2. While the jar is sterilized, boil the water.
3. Sort out and rinse the lingonberries.
4. Transfer the berries to a sterilized container.
5. Pour boiling water up to the level of the jar's "shoulders".
6. Cover and leave for 15 minutes.
7. Pour the syrup from the jar into a saucepan (use a colander), put the lingonberries back into the container.
8. Add sugar to a saucepan and bring to a boil over medium heat.
9. Pour the boiling syrup into a jar of lingonberries and roll up immediately.
10. Turn the container upside down and cover with a warm blanket.
11. After the workpiece has cooled down, it must be moved to a cool place for storage (for example, a cellar).

For the preparation of lingonberry compote, you can use only enameled dishes, aluminum pots are harmful. Due to the fact that lingonberry has high acidity, it can react with metal and lose vitamins.

If, before boiling, the berries are dried on a towel, and then dipped into boiling water, then the compote will be tastier and more transparent.

Recipe for lingonberry compote with apples

A delicious and satisfying drink that combines the mouth-watering aroma of fruits and the tart taste of berries can be obtained by making a compote from lingonberry for the winter. To get about three liters of workpiece, you will need:

• fresh lingonberry - 1 kg;
• granulated sugar - 0.5 kg;
• apples - 0.5 kg (it is recommended to take sour varieties);
• water - 3 l.

The recipe for lingonberry compote is simple:

1. Sort out and rinse the lingonberries.
2. Dry the lingonberries.
3. Wash and dry the apples thoroughly.
4. Cut the fruit in half and remove the seeds, then cut each of the halves into 4 - 5 slices.
5. Bring the water to a boil, add all the sugar and stir.
6. Place apple pieces in boiling syrup.
7. Wait 15 minutes and remove the fruit from the pan.
8. Put lingonberries in boiling syrup.
9. Cook for about 20 minutes, until the lingonberries become transparent.
10. Remove the berries using a slotted spoon.
11. Pour the liquid into a prepared sterile container.
12. Roll up the jar and put it in storage.

Before you start preparing the lingonberry compote, you need to carefully examine and select the lingonberry. If only 1 unripe or rotten berry gets into the drink, it can ruin the whole drink. After cooking, the compote should not contain turbidity and sediment.

Concentrated drink recipe

Many housewives like concentrated workpieces - they, if necessary, can be diluted with water. In this case, the following recipe may come in handy.

In order to prepare a concentrated lingonberry compote, you will need the following components:

• lingonberry - 1.5 cups per 1 liter of water;
• sugar - 1 kg per 1 liter of water;
• water.

Step by step description of the recipe:

Vitamin drink

Cranberry and lingonberry compote is a storehouse of various trace elements and vitamins, which are very useful for the body, especially for the cardiovascular system, eyes and immunity.

It's easy to cook, and it turns out to be so rich and tasty that you can't come off. For cooking you will need:

• lingonberries and cranberries (frozen) - 350 g each;
• sugar - 4 tbsp. spoons;
• water - 6 glasses.

You can add a teaspoon of zest and juice 1 tbsp. spoon.

Preparation:

1. Boil water with the addition of sugar, zest and lemon juice. Put on low heat and bring to a boil.
2. Add all the berries and boil for 5-7 minutes, cool.
3. Compote is ready to eat.

Having made lingonberry blanks for the winter, you will stock up on a large amount of vitamins, which means that you will not be afraid of ailments and feeling unwell in the winter. Bon Appetit!

Good recipes for making lingonberry compote. Several options for making lingonberry compote, assorted lingonberry compote.

Lingonberry compote (option 1)

For syrup: for 350 ml of water - 450 g of sugar, 0.5 teaspoon of citric acid.

Prepare syrup. Dissolve sugar in water, bring to a boil. Sort the berries, rinse, dry. Put lingonberries in small portions in boiling syrup, cook for 4 minutes, and then transfer to sterilized jars. When all the berries are processed and laid out in jars, add citric acid to the syrup, mix, remove the foam. Pour the berries with hot syrup. Place the jars in a saucepan with hot water and cover with boiled metal lids. Pasteurize at a temperature of about 90 ° С: half-liter cans - for 10 minutes, liter - for 15 minutes, three-liter - for 25-30 minutes.

Lingonberry compote (option 2)

For 1 kg of lingonberries - 100-200 g of sugar.

Sort the berries, rinse, dry, sprinkle with sugar. Heat over low heat until lingonberries

will not exude juice. Strain the berries, and cook the juice until the consistency of a jelly. Then put the lingonberries in it, bring to a boil and immediately transfer to sterilized jars. Cork leaking.

Before use, the compote can be diluted with water or wine.

Assorted lingonberry compote

5 kg of lingonberries, 1 kg of sour unripe apples, 1 kg of ripe apples, 1 kg of hard pears, 1 kg of unripe plums "Renclode", 1 kg of solid ripe plums, 3.3 kg of sugar, 10 g of cloves, 5 g of cinnamon, 1 vanilla pod, rum.

Sort the lingonberries, rinse, dry. Peel and seed unripe apples, grate on a coarse grater, mix with lingonberries, cinnamon, cloves and vanilla, add 2.5 kg of sugar, mix. Cook until the apples are boiled and the lingonberries become transparent. Remove apples and berries with a slotted spoon, transfer to another dish. Add 200 g of sugar to the broth, bring to a boil. Place the pears, peeled and cored, cut into quarters. Cook for 5 minutes, add another 200 g of sugar and ripe apples, peeled and cored, cut into quarters.

Cook for another 5 minutes, put 200 g of sugar and "Renclode" plums, pricked with a wooden toothpick. Cook for another 5 minutes, then add 200 g of sugar and ripe plums, peeled and pitted. Bring to a boil, but never boil. Remove from heat, combine with lingonberries and apples, stir. Spread the resulting mass in sterilized jars, pour in a little rum, and seal it tightly.