Simple recipes for frozen lingonberry compote for the winter, how to can it with and without sterilization

A common and easy way harvesting lingonberries for the winter Lingonberry compote is a popular choice. Lingonberries are among the healthiest berries in the berry kingdom. They contain vitamins C, A, B, and E, trace elements, and organic acids, which are responsible for their bactericidal and antiseptic properties.

Recommendations for making delicious aromatic lingonberry compote

Firm and slightly unripe berries are best for canning. They won't burst during cooking or turn into mush when canned.

The less time passes from the moment the berries are picked to their processing, the more vitamins and microelements remain in them.

Aluminum cookware is not recommended due to its instability at high temperatures. Glass, enamel, or ceramic containers are better.

Compote will last a long time only if the jars it will be stored in are thoroughly sterilized, including the lids, before use. The sterilization process should take at least seven minutes.

Preparing the main ingredient

First, sort the lingonberries thoroughly, removing any dirt, leaves, and twigs. Be extremely careful not to damage the skins, as they are very thin. It's best to use a colander and plunge the berries into cold water.

After this, the clean berries should be spread over a cloth and allowed to dry.

Recipes for making compote

There are many different preparation methods. They differ only in the drink's ingredients and the processing of the berries. All methods are fairly easy to prepare, but the final product will differ in taste in each case.

Many claim that adding fruit to compote makes its flavor richer and takes on different nuances.

A drink with apples or pears is slightly sweet, while a drink with orange is sweet and slightly tart. A compote without other fruits will also be slightly tart, but not overly sweet, and still very tasty and, most importantly, healthy.

A simple recipe for the winter

Ingredients:

1. Lingonberries – 500 grams.
2. Granulated sugar – half a kilogram.
3. Water.

Sort the berries thoroughly, removing any dirt, unripe, or overripe fruit. Place them in a jar. Pour water into a saucepan and heat it, add granulated sugar, and let it dissolve. Once the process is complete, pour the resulting syrup over the lingonberries.

The container must be sterilized for 15-20 minutes at a temperature of 86-90 degrees Celsius. Afterward, roll up the compote, invert it, and cool it. Store it in a cool place.

Without sterilization

Ingredients:

1. Lingonberries – 400 grams;
2. Granulated sugar – 200 grams;
3. Water.

To make lingonberry compote without sterilization, place the sorted lingonberries in a jar that has been treated with boiling water. Then, bring the water to a boil and fill the jar to the shoulders. Seal with a sterilized lid, cover with a thick cloth, and let it sit for half an hour. Pour the infusion into a saucepan (not aluminum) and add sugar.

For those who don’t really like sweets, you can add 20-30% less sugar.

Boil the syrup for about 5 minutes, then pour it into the jar and seal. Turn the jar upside down and wrap it in something warm, like a blanket. Let the jar cool, then store it in a cool place.

With the addition of orange

Ingredients:

1. Orange – 50 grams;
2. Lingonberries – 500 grams;
3. Sugar – 300 grams;
4. Water – 2 liters.

Compote is delicious if made with orange. Place the sorted lingonberries in a sterilized jar. Wash the orange thoroughly and cut into thin slices, removing the seeds. Then place them in the jar.

Bring the water to a boil in a saucepan, heating it to 100 degrees Celsius. Once it boils, add the sugar, wait for it to dissolve, and simmer for another 5 minutes. Then pour the syrup into a container, seal it tightly with a lid, turn it upside down, and cover it with a blanket. After half a day, you can store the drink in a cool place.

With the addition of apple

Ingredients:

1. Apples – 1 kilogram.
2. Lingonberries – 2 kilograms.
3. Water – 5-6 liters.
4. Sugar – 1 kilogram.

Wash the apples thoroughly and carefully core them. Sour varieties are best for compote. Cut them into even slices. Sort and dry the lingonberries.

Bring the water to 100 degrees Celsius and add the sugar. Stir until dissolved. Then add the apples and simmer over low heat for about 20 minutes. Remove the apples from the syrup and place them in a sterilized jar.

Add the lingonberries to the syrup and simmer for 20 minutes, until they've turned slightly pale. Then remove the lingonberries, place them on top of the apples, and pour the syrup over them. Close the jar tightly and wrap it in a blanket. After 24 hours, the drink can be stored in a cool place.

With pears

Ingredients:

1. Pears – 1 kilogram.
2. Lingonberries – 2.
3. Sugar – 1.
4. Water – 5-6 liters.

Wash the pears thoroughly and cut them into even slices, removing the core completely. Ripe pears, but not overripe ones, are best for compote. Sort the fruit thoroughly and let them dry.

Bring the water to a boil in a saucepan. Then add the sugar and heat until completely dissolved. Carefully drop the pear slices into the syrup and simmer over low heat for about 20 minutes, then place them in a sterilized jar.

Place the lingonberries in the syrup and simmer for 18 minutes, then remove and place them on top of the pears. Pour the resulting mixture into the jar, seal tightly, turn it upside down, and wrap it in a blanket for 24 hours. After this time, store the drink in a cool place.

From frozen lingonberries

Ingredients:

1. Frozen lingonberries – 1.2 kilograms.
2. Water – 3 liters.
3. Sugar – 450 grams.

Place the frozen berries in a bowl and let them defrost, then drain the excess water. Then, place the berries in a saucepan of water and bring to a boil. Add sugar and cook for another 5-6 minutes.

Pour the compote into a sterilized container, seal tightly, turn it upside down, and wrap it in a blanket. Once the compote has cooled, store it in a cool place.

How to store lingonberry compote

The container with the compote should be placed in a cool, dark place, away from direct sunlight. The jar should be tightly sealed. It's best if there's no air left inside, otherwise mold may form on the berries.