Lingonsaft Scandinavian Lingonberry Juice Recipes

LINGONSAFT - SCANDINAVIAN LINGONBERRY JUICE

Steps:

• Wash or defrost berries. Place berries in saucepan with water. Bring to a low boil over medium-high heat; simmer until berries begin to pop (about 15 minutes).
• Remove saucepan from burner and drain berries in a cheese cloth-lined sieve or juice bag over a large, glass bowl. Crush the cooked berries with a potato masher to release the additional juice.
• If using juice as a beverage, sweeten to taste with up to 1 cup sugar; return to saucepan and heat for 2-3 minutes until sugar is dissolved. Remove from burner, cool, and refrigerate (Note: juice can also be canned or frozen for future use).

LINGONBERRY SAUCE (LINGONSYLT)

Steps:

• Pour off liquid on lingonberries.
• Pick over berries carefully.
• Place lingonberries in saucepan.
• Add water.
• Cover saucepan tightly and bring to boiling point. Cook slowly 15 minutes.
• Remove from heat. Add sugar and stir until sugar is dissolved and sauce is cold.

BERRY SAFT

Steps:

• Bring blackberries and water to a boil in a large pot until blackberries are softened, about 15 minutes. Remove from heat and mash berries using a potato masher.n
• Line a sieve with cheese cloth; place over a large pot. Pour mashed berries through cheese cloth-line sieve; let sit until all liquid has drained through cheese cloth, about 30 minutes. Stir 1 pound sugar per 1/2 gallon of drained blackberry juice.n
• Bring blackberry juice and sugar to a boil in a pot; cook until sugar is dissolved, about 5 minutes. Skim off any residue accumulated on top.n
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack hot saft into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Store in refrigerator.n