Lingonberry Cranberry Strawberry Conserve Recipes

CRANBERRY FRUIT CONSERVE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

CRANBERRY CONSERVE

Steps:

• Drain liquid from strawberries into 3-quart saucepan, reserving berries. Add sugar and water, bring to boil, stirring to dissolve sugar. Add cranberries, ginger, peel and cinnamon. Return to boil; reduce heat and simmer 10 minutes, stirring occasionally. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrigerate up to 1 month. Serve as accompaniment to hot or cold meats or poultry.

CRANBERRY CONSERVE

Steps:

• In a large saucepan, combine the cranberries, orange zest, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10-15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits or rolls.

STRAWBERRY CONSERVE

Steps:

• Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. (The berries will ooze and sugar will dissolve.)
• Bring strawberry mixture to a simmer over medium heat. Cook, stirring gently, until strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer strawberries to 1 pint jar. Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature. Chill for up to 1 month.

FRAGRANT STRAWBERRY CONSERVE

Steps:

• Heat oven to 180C/160C fan/gas 4. Wash your jars and lids in hot soapy water, rinse well and put the jars upright in a roasting tin in the oven for 10 mins.
• Wipe off any dirt from the fruit using damp kitchen paper, or rinse them gently in cold water, then drain well. Remove the hulls.
• Put the lime juice and sugar in a preserving pan or large wide saucepan and heat gently, stirring until the sugar has dissolved. Remove from the heat and stir in the strawberries. Leave for 30 mins off the heat.
• Return to the heat and bring to the boil, then boil, uncovered, for 5-8 mins until setting point is reached (see tip, left).
• Skim off any foam from the surface of the conserve, then stir in the butter to disperse any that remains. Stir in the rose water and leave to cool for 30 mins. Pot into your sterilised jars, seal, label and store in a cool dry place. Will keep for 6 months.

SWEDISH MEATBALLS WITH LINGONBERRY OR CRANBERRY SAUCE

Steps:

• To make the sauce, put the lingonberries or cranberries into a heavy bottomed saucepan with about 100 to 120 mls of water, the lemon juice and zest & bring to the boil.
• Then turn the heat down to a gentle simmer and cook for 10 to 15 minutes. As soon as the berries have started to burst - add the caster sugar and cook until the sugar has completely dissolved. Take off the heat and allow to cool. Check for sweetness, if it is too sour, add more sugar to taste and cook until dissolved.
• To make the meatballs, first melt a little of the butter in a frying pan and add the finely chopped onion - sauté until soft & then add the allspice.
• Soak the breadcrumbs in the milk - until the milk has been absorbed, about 30 to 45 minutes. Mix the fried onion in with the soaked bread and then add the meat and beaten egg, season and mix well.
• Dampen your hands and form the mixture into balls about the size of large walnuts.
• Heat half of the remaining butter with half of the oil and fry the meatballs in batches - until they are golden brown in colour and hold their shape.
• Allow to meatballs to cool slightly.
• Heat up the remaining butter and oil in the pan and add the flour - cooking over a low heat until the flour is golden and sandy in appearance (like a roux base).
• Take the pan off the heat and gradually add the beef stock, stirring and blending well after each addition. Put the pan back on the heat and bring to the boil - then add the sour cream (creme fraiche). Turn the heat down and add the meatballs - cover and cook over a low heat for about 15 to 20 minutes, until the sauce has thickened.
• Check and adjust the seasoning before adding the chopped dill to the meatball and sauce mixture.
• Serve with the Lingonberry or Cranberry sauce, and mashed potatoes or broad ribbon noodles.

LINGONBERRY JAM

Steps:

• Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
• Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.

LINGONBERRY RELISH

Steps:

• Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth.
• Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes.
• Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.
• Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving.

CRANBERRY-RAISIN CONSERVE

Steps:

• Combine all the ingredients in a heavy saucepan. Bring to a simmer and cook very gently, until the cranberries soften but still hold their shape.
• Transfer the mixture to one or more jars or plastic containers. Cover, but do not seal them tight. Allow them to cool to room temperature, then secure the covers of the containers and refrigerate the conserve until ready to use.

LINGONBERRY-CARDAMOM CAKE

Steps:

• Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.

DOUGHNUTS WITH LINGONBERRY PRESERVES

Steps:

• Heat milk and butter in heavy small saucepan over medium-high heat until butter melts, stirring occasionally. Transfer to large bowl. Cool to 110°F, about 15 minutes. Whisk in yeast; let stand until yeast dissolves, about 8 minutes.
• Whisk yolks and next 4 ingredients into milk mixture. Stir in flour. Knead dough on floured surface 2 minutes.
• Lightly oil bowl. Add dough, turning to coat. Cover with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover with plastic and towel; let rise 15 minutes.
• Divide dough in half. Divide each half into 10 equal pieces. Roll each piece between palm of hand and work surface to form smooth round ball. Place on baking sheet, spacing evenly. Cover with plastic wrap,then towel. Let rise in warm area until almost doubled, about 15 minutes.
• Pour enough oil into medium pan to reach depth of 3 inches. Heat to 325°F. Working in batches, fry doughnuts until brown, about 4 minutes per side. Using slotted spoon, transfer to paper towels and drain. Sift powdered sugar over doughnuts. Serve with preserves.

LINGONBERRY / CRANBERRY STRAWBERRY CONSERVE

Steps:

• Sterilize canning jars and prepare lids. Open liquid pectin pouch and stand upright in cup or glass.
• Grind lingonberries. Cut orange into quarters, remove seeds, grind.
• Combine ground fruits, crushed strawberries, water and sugar in large saucepan, stir to blend.
• Cook over medium heat, stirring constantly. Bring to rolling boil. Boil hard for 1 minute, stirring constantly.
• Remove from heat and at once stir in liquid pectin. Quickly skim off foam.
• Immediately pour into hot canning jars, leaving 1/4 inch headspace. Wipe jar rims and add prepared two-piece lids Process 5 minutes in boiling water bath.