Dishes And Preparations From Autumn Berries: Lingonberries, Cranberries, Wild Roses

A handful of berries will more than replace the daily dose of vitamins. Eat sauerkraut with cranberries, brew rosehip tea, and serve lingonberry jam with chicken.

A handful of berries will more than replace the daily dose of vitamins. Eat sauerkraut with cranberries, brew rosehip tea, and serve lingonberry jam with chicken. And about how easy it is to keep fresh berries all winter, how to freeze and dry them, what delicious to cook from berries, we tell in the article.

Rose hip

 

Rosehip strengthens the immune system, improves metabolism, cleanses the circulatory system. It is a powerful antioxidant, rich in vitamins of group B, as well as C, E, K, PP, there are a lot of minerals in rose hips. Eat fresh berries, brew a decoction or tea.

How to dry rose hips

Rosehip is dried with a stalk and a receptacle. Sort through the berries, leaving only the whole, not damaged. Then rinse them with water or soak them for 20 minutes in hot water, you can add sugar to taste. Lay out on paper towels and pat dry for an hour.

In the oven. Spread the peeled berries on a wire rack or baking sheet in a single layer so that they do not touch each other. Put the wire rack with rose hips in a cold oven, turn on 40-60 degrees. Leave the door ajar. Important: do not put the berries to dry in an already heated oven: they will begin to rot, and vitamins and minerals simply will not be preserved. Dry small berries for 5-6 hours, large - 7-8, stirring occasionally. If available, turn on the fan - the convection function in the oven or place the fan next to the oven. Properly dried berries will wrinkle.

In an electric dryer. Put the prepared berries on pallets. At low temperatures, the berries will dry for 10 hours, at high temperatures - 7-8.

In the room. Choose a drying area in your home. The room should be well ventilated, and the sun's rays should not fall on the berries. Put the clean berries on a tray or a large sheet of paper in one layer. Leave for 2-4 weeks. Stir occasionally.

How to store dried rose hips? Cool the dried berries to room temperature, then put them in cardboard boxes for 4 days to remove the remaining moisture. And then put the wild rose in fabric bags or glass jars with a fabric bandage instead of a lid, the berries should breathe. As a rule, 250 g of dried berries are obtained from a kilogram of wild rose.

Tea from rose hips

 

Pour 4-5 dried rose hips or a couple of tablespoons of crushed berries with a glass of boiling water. Leave for 8-10 minutes, then drink with honey or sugar.

You can also make tea in a thermos. For a thermos, take 4 tbsp. l. crushed berries or a handful of fruits, add a teaspoon of black tea and sugar to taste. Pour boiling water over and leave for a couple of hours.

Compote of dried fruits and rose hips

 

For compote you will need:

200 g dried apples; 10 dried rose hips; sugar to taste; litere of water.

Place all ingredients in a saucepan, cover with water and bring to a boil. Simmer for 5 minutes, then turn off and cool covered.

Cowberry

 

Cowberry berries are candied, used to make fruit drinks, jams, fillings for sweets and pastries, as well as jam, which is incredibly popular in the Scandinavian countries. Lingonberries can also be stuffed with a bird! It's great to add lingonberries to your favorite cupcake or sponge cake dough, you get a miracle bomb with sourness.

Read how to keep lingonberries fresh and what festive dishes you can cook from them.

The easiest way to store fresh cranberries and lingonberries is in jars of water in the refrigerator. Pour washed berries into clean liter jars (washed with soda or sterilized), fill to the top with cold drinking water and close with clean lids. Store in the refrigerator until summer. Use a clean spoon to choose the right amount of berries as needed. Use to make compote or fruit drink, add to the dough of pies and muffins, grind with sugar, decorate desserts, meat casseroles and serve with pate. A great way to store berries all winter without boiling, sterilizing, drying or freezing!

Lingonberries for the winter without cooking (Swedish lingonberry jam)

A very simple recipe for harvesting lingonberries for the winter! Remove twigs and leaves from berries. Rinse and dry on paper towels. Weigh the berries! Put in clean sterilized jars and pour sugar - half of the mass of berries (for 1 kg of berries - 500 g of sugar; for 500 g of berries - 250 g of sugar, etc.). Close with lids. Leave the berries at room temperature until the sugar dissolves (maximum for a day). Shake the berries periodically. Then store in the refrigerator.

Serve such sweet lingonberries with chicken, duck, turkey, veal meatballs or add to pastries - pies, muffins. Berries can also be added to jelly, to cook compote or tea from them.

Liver cream under lingonberry jelly

 

A chic appetizer of bird liver, mushrooms and lingonberries. If desired, add a handful of chopped pistachios to the liver mass before baking.

Ingredients:

250 g liver (chicken, turkey, duck); 200 ml of heavy cream; egg; 1 st. l. cognac; 2 cloves of garlic; 25 g dried mushrooms; 4 tbsp. l. cranberries; 6 g gelatin; a pinch of sugar; 1 tsp salt; a couple of pinches of dried rosemary.

Rinse the mushrooms, soak for a couple of hours in hot water, then boil until soft. Cut ready mushrooms. Pour the cream into a saucepan, add rosemary, whole peeled garlic cloves. Bring to a boil, cool, select garlic.

Cut the liver into pieces. In a blender, beat 2/3 of the amount of liver, 2/3 of mushrooms, salt, sugar, egg. Then add cream and cognac and whisk again. Put the remaining mushrooms and liver pieces into the mass, mix and distribute the entire mass in a baking dish. Put the form in a baking sheet, pour water into the baking sheet. Bake at 160 degrees. Bake a small form with a liver for half an hour, a large one and a half.

Let's make lingonberry jelly. Add a spoonful of water to the washed lingonberries in a saucepan, bring to a boil, cook for 5 minutes. Soak gelatine in cold water according to package directions. Add gelatin to lingonberries, mix well. Then rub through a sieve.

Pour the cooled liver cream with lingonberry jelly and refrigerate until the jelly is completely solidified.

Chicken terrine with cranberries

 

Festive appetizer of chicken with cranberries and pistachios. Easy to cook, looks amazing! Be sure to try!

For the terrine you will need:

700 g chicken fillet; 150 g pork or chicken ham; 200 g cold smoked bacon slices; a handful of peeled pistachios; a handful of lingonberries, fresh or frozen; 5 st. l. mayonnaise; 20 g melted butter; a pinch of nutmeg and dried garlic; salt, black pepper to taste.

Pass the chicken fillet through a meat grinder or punch with a blender. Cut the ham into cubes. Chop the pistachios with a knife. Mix all ingredients except berries in a bowl. Finally, gently fold in the berries.

Line a rectangular dish with bacon pieces so that the edges stick out. Tamp the cooked minced meat, wrap the edges of the bacon on it. Place another slice of bacon on top.

 

Cover the terrine pan with foil and bake in the oven at 175 degrees for 45 minutes. Put oppression on the finished terrine and send it to the cold for 7-8 hours. Garnish with cranberries before serving. Enjoy!

Cranberry

 

Cranberries are rich in antioxidants - substances that help us fight aging, cardiovascular and even cancer. The composition of the berry includes potassium, iodine, magnesium, vitamins of group B and PP. Did you know that when frozen quickly, cranberries retain all their useful substances? Be sure to freeze cranberries for the winter!

How to freeze cranberries?

Dry the peeled and washed berries on a towel. Cranberries must be dry. Then spread in a single layer on a tray and freeze in the freezer. It is better to use the shock freezing function, if it is available, so you save more useful minerals and vitamins. Put frozen berries in portioned trays or special bags, store in the freezer at -18 degrees for up to a year. So frozen berries do not stick together in a lump and you can pour the right amount.

If freezing with sugar, then gently mix clean, dry berries with sugar and arrange in bags. Proportions: for 1 part of berries, half of sugar. For example, if you freeze 1 kg of cranberries, then take 500 g of sugar.

In the same way, you can freeze lingonberries.

Frozen cranberries can be used for baking, sauces, compote, fruit drink, jelly. And iced berries with sugar are a great addition to ice cream or whipped cream.

How to dry cranberries?

The fastest way to dry cranberries is oven drying.

To do this, the berries must be prepared - peeled, washed and blanched in hot water for a minute (as soon as the skin bursts, immediately remove from the water), then discard in a colander. Boil water and remove from the stove, then add cranberries, do not boil the berries, but blanch!

Or you can soak the peeled cranberries in sugar syrup for 4 hours, then also drain in a colander. We do this in order to soften the dense skin of the berry.

Berries should be thoroughly dried on paper or linen towels.

We spread the prepared cranberries on a baking sheet in one layer and send them to the oven preheated to 40-45 degrees. The oven door should be open during the drying process, and the berries themselves should be stirred periodically. When the cranberries are slightly wilted, raise the temperature to 70 degrees. The total cooking time for dried cranberries in the oven is no more than 7 hours. If you want the berry to be dry and crumble, increase the drying time to 9-10 hours.

Use dried cranberries as a quick snack! Place the cranberries in a paper bag and toss into your bag. Every time you don't have time and your hand reaches for a chocolate bar or candy, remember cranberries!

Cheesecakes with cranberries

 

Cheesecakes can be served for breakfast, afternoon tea, dinner. Get them ready in 10 minutes! And the cranberries in the composition perfectly set off the sweetness of baking. Optionally, mix dried cranberries with other dried fruits - raisins, dried apricots, prunes, and candied fruits.

For cheesecakes you will need:

500 g of fatty cottage cheese; 1 egg; sugar to taste; a handful of dried, fresh or frozen cranberries; 5-6 art. l. flour; 4 tbsp. l. vegetable oil for frying.

Mix cottage cheese with egg and sugar until smooth. Add berries and 3-4 tbsp. l. flour. Stir gently. The dough should come together and hold its shape. If needed, add more flour. With wet hands, take a tablespoon of curd mass and roll in flour. We spread it on a plank and flatten it (the thickness of the cheesecakes is 1-1.5 cm). In a frying pan, heat a frying pan with oil and fry the cheesecakes on both sides over medium heat until golden brown. Sprinkle finished cheesecakes with powdered sugar.

Sauerkraut with cranberries

 

With sourness, moderately salty, crispy cabbage is suitable for salad, borscht, vinaigrette, for a snack.

Sauerkraut Ingredients:

3 kg of white cabbage; 1-2 carrots; 100 g of salt; 75 g of sugar; a handful of cranberries; 2 bay leaves; 5 black peppercorns; 5 cloves; 2 liters of cold boiled water.

In a saucepan, mix water, salt, sugar. Finely chop the cabbage, grate the carrots, mix vegetables and cranberries. Pour 1 liter of brine into a three-liter jar, lay vegetables in layers, tamping and shifting the layers with spices. Then fill with brine to the top, cover the jar and place in a bowl or basin - the brine will flow out. Leave the cabbage at room temperature for 3-5 days, make several punctures daily with a knife or skewer. Then store the cabbage in the cellar or refrigerator.

Non-alcoholic cranberry punch

 

In rainy and dark weather, cook a fragrant hot punch - a tasty and healthy drink will warm you up and give you a boost of energy.

Non-Alcoholic Punch Ingredients:

200 g cranberries (fresh or frozen); 3 art. l. Sahara; sauce 2 oranges; litere of water; a sprig of rosemary; 1 cm cube of ginger; 1 st. l. honey.

Mash the cranberries with a crush in a saucepan. Add water, peeled ginger and washed rosemary sprig. Bring to a boil, add sugar and simmer for 3 minutes over low heat. Then pour in orange juice, boil and remove from heat. Cool to 40-50 degrees, add honey, mix. Strain and serve.

Buns with cranberries

 

Buns can be made from both fresh and frozen cranberries. Add the berry to the dough, then form the buns and bake.

Buns Ingredients:

300 ml of fermented baked milk; 180 g butter or margarine for baking; 11 g dry yeast; 200 g of sugar; a pinch of salt; 2 egg yolks; 80 g of cranberries; 2 tbsp. l. starch; 750 g flour; 5 st. l. warm water.

Pour water into a bowl, add a spoonful of sugar and yeast, leave warm for 10 minutes. In a large bowl, grind the yolks with 100 g of sugar to a light mass. Add butter or margarine to them, as well as fermented baked milk at room temperature, salt, yeast, mix. Then add the sifted flour in parts - knead a soft and elastic dough. Cover with a kitchen towel and leave warm for an hour.

Washed and dried berries (fresh or frozen) beat with a blender with the remaining sugar. Add starch to the cranberry mass and mix.

 

Flatten the dough with your hands and divide into 12 equal pieces. From each roll into a ball, and then roll into a circle. Lubricate each cru with a thin layer of berry mass, then lighten with a roll and fold in half. Cut the folded roll from the side of the fold, stepping back 2 cm from the top. Turn the two halves with the cut out and you will get a heart.

 

Put the finished heart buns on a parchment-lined baking sheet and cover with a towel. Leave it like that for 20 minutes. Just during this time, the oven will warm up to 180 degrees.

Bake for 20 minutes, cool on a wire rack and sprinkle with powdered sugar.