Lingonberry is widely used in folk medicine and cooking. Delicious tea and healing infusions are brewed on the leaves, and fruit drinks, kvass, sauces, preserves, jelly, fillings and much more are prepared from the berries. It is important to properly cook lingonberries in order to preserve everything that is useful in it - vitamin C and carotene, tannins and pectin substances, organic acids and phytoncides, trace elements (manganese, potassium, calcium, phosphorus, iron), etc.
It is necessary
-
- lingonberries (fresh or frozen) - 1 tbsp.
- water
- sugar - prescription
- For lingonberries with apples in their own juice:
- 1 kg lingonberry
- 0.5 kg apples
- 1 cup of sugar
- 2 glasses of water
- For lingonberry sauce:
- 2 tbsp. fresh or frozen lingonberries,
- 1 liter of water
- 1 cup of sugar
- 1 tsp potato starch
- 0.5 glasses of wine (Riesling)
- cinnamon
- For fruit drink:
- 50 g lingonberries
- 3 teaspoons of sugar
- 1 glass of water
- For decoctions and infusions:
- dried leaves or whole plants
Instructions
Step 1
Lingonberry (both berries and leaves) has a diuretic and disinfectant effect, is used for various diseases (kidney stones, gout, rheumatism, pyelonephritis, cystitis, etc.). Lingonberry juice quenches thirst, strengthens strength and increases appetite. It also activates antibiotics and sulfa drugs, removes toxins and inhibits the development of microbes. Fruit drink is also useful in case of intoxication of the body - along with cranberry, it can and should be drunk as much as possible.
Step 2
You can prepare natural lingonberry juice for the winter. Use fully ripe berries, wash and sort the berries - no spoiled or unripe ones should get into the raw materials. Pour the prepared lingonberry with chilled boiled water (for 1 kg of berries - 1 liter of water) and leave in a cool dark place under the lid. After 10-12 days, pour the juice into an enamel saucepan. Bring to a boil and immediately remove from heat. Pour the prepared juice into jars and preserve by hot pouring or sterilizing.
Step 3
For fruit drink, pour lingonberries with cold boiled water and bring to a boil. Add sugar and simmer over low heat for another 15 minutes. Strain the finished fruit drink. You can also make a concentrated fruit drink (double the amount of berries and sugar with the same amount of water), and then dilute it with boiling water to taste before drinking.
Step 4
Lingonberries with apples in their own juice. Sort out and wash the berries in running water. Slice and core the apples. Pour lingonberries with cold water and boil for 3-5 minutes, discard the berries in a colander. Put the apple slices and sugar in the resulting fruit drink, boil for 5-10 minutes. Then add the lingonberry mass, stir and roll hot into jars.
Step 5
The maximum amount of medicinal qualities of lingonberry (except for fresh berries and leaves, of course) is contained in infusions. The combined infusion of lingonberry, nettle, rosehip will help to cope with vitamin deficiency. Take 2 parts of lingonberries, nettle leaves - 3 parts, rose hips - 3 parts. Grind all components and mix well. Brew 4 teaspoons of the mixture with a glass of boiling water, do not boil! Insist 3-4 hours and strain. Drink a glass 3-4 times a day.
Step 6
Vitamin tea. Take in equal amounts - lingonberry leaves, rose hips, raspberry and currant leaves. Grind and mix everything. Brew 2 tablespoons of the mixture with 1 cup of boiling water, simmer for 5-10 minutes over low heat. Insist in a tightly sealed container until cooled, strain and add sugar to taste. Drink 1/2 cup 2 times a day as a tonic and tonic.
Step 7
A drink made from dried lingonberry leaves will ease the course of articular rheumatism, gout: pour a teaspoon of the leaves with 1/2 cup boiling water and wrap it up. Leave to infuse for an hour, strain. Take 1/2 cup 3-4 times a day.
Step 8
Lingonberry sauce with wine. Pour cold water over the lingonberries and cook until soft, then strain and rub the berries through a sieve. Leave 1/2 cup broth to cool to dissolve the starch. Add broth, sugar, cinnamon, wine to the resulting puree and boil for 5-7 minutes. Then add the diluted potato starch and bring to a boil. Serve warm or cold with fruit, dairy and sweet dishes.
