Cookbook:Lingonberry
| Lingonberry | |
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The lingonberry, also called cowberry, partridgeberry, and lowbush/mountain cranberry,[1][2][3] among other names, is the fruit of Vaccinium vitis-idaea. It is native to the northern hemisphere and part of many cultures' cuisines.
Characteristics
[edit | edit source]Looking at first glance a good deal like cranberries,[1][2][3][4] lingonberries are round and very small—on the order of 6 to 10 mm across.[5] The skin and flesh are red,[1][2][5] with the skin firm and shiny and the inner flesh juicy and soft.[5][6] The fruits have very small seeds inside.[5] The flavor is fairly tart.[1][5][6]
Seasonality
[edit | edit source]Where they are grown natively—typically wild and uncultivated[4]—lingonberries tend to ripen in September to late fall.[2][3][4] They are said to be best when picked after the first frost.[2]
Selection and storage
[edit | edit source]When selecting lingonberries, aim for those that seem ripe and firm to the touch.[2] These berries are reputed to keep longer than others due in part to their natural benzoic acid content.[3][4] They should be kept in a cool place at a minimum, but freezing will result in an extended lifetime of up to two years.[2]
Use
[edit | edit source]Like other very sour berries, lingonberries are not commonly eaten raw and on their own. Instead, they are often cooked with sugar to make various sauces, preserves, and condiments, as well as sweetened desserts like parfaits and mousses.[1][3][4][5][6] They can even be pickled or made into beverages.[5] The fruits are most popular in Scandinavian countries,[4] but the preserved products can be found in other regions as well.[4][6]
Techniques
[edit | edit source]Drying
[edit | edit source]Lingonberries can be dried to good effect. Before doing so, UAF extension recommends to crack the skins by briefly dipping them in boiling water in order to get optimal texture.[2] Then, spread in a single layer and dry using one of the following methods, turning berries periodically:[2]
- Sun: Spread on a cloth-lined tray in the sun on a hot, breezy day with low humidity; dry for 2 days.
- Oven: Dry at a temperature below 140°F (60°C), with the door cracked open to release moisture, for 48–72 hours.
- Dehydrator: Dry at a temperature around 140°F (60°C) for 24–36 hours.
Substitution
[edit | edit source]Cranberries and lingonberries can generally be substituted for each other in cooked preparations, with slight differences in flavor and color.[2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j "Lowbush Cranberries or Lingonberries | Cooperative Extension Service". www.uaf.edu. Retrieved 2025-01-27.
- ↑ a b c d e Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f g "Lingonberries". specialtyproduce.com. Retrieved 2025-01-27.
- ↑ a b c d "All About Lingonberries". The Spruce Eats. Retrieved 2025-01-27.