Cranberry syrup
Description
The dish is prepared without unnecessary complications. Homemade lingonberry syrup can be used for desserts, baked goods, and ice cream, as well as a cocktail ingredient. If desired, this syrup can also serve as a great accompaniment to meat—simply reduce the amount of sugar slightly. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Depending on taste preferences and the intended use of the syrup, you can adjust the amount of sugar. First, wash the lingonberries thoroughly and dry them well (a colander works well for this—leave the berries in it for 10–15 minutes to let all the liquid drain off).
- 2
Step 2
2. Place the berries and sugar into a small saucepan or pot. In some variations, water is added to the recipe for preparing lingonberry syrup. Water is most often used when making syrup for winter storage or when a less concentrated flavor is desired.
- 3
Step 3
3. Place the berries over heat and bring to a boil over low heat. During the process, gently press the berries with a spoon or potato masher to help the lingonberries release their juice more quickly. Simmer the syrup over low heat for about 10-15 minutes, stirring occasionally.
- 4
Step 4
4. Remove from heat and blend using a blender until smooth. Homemade lingonberry syrup can be made with different consistencies—fully blended and strained through a sieve to remove all chunks, or, conversely, leaving some whole berries for a more tangy flavor.
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Step 5
5. Return the prepared syrup to the heat, bring to a boil, and if necessary, reduce to the desired consistency. This recipe can also be used for preserving cranberries for winter by pouring the syrup into sterilized jars and sealing them.