Lingonberry marshmallow: 5 best recipes for making homemade lingonberry marshmallow

Two ways to prepare lingonberry puree

The base of the marshmallow is fruit or berry puree.

Before use, the berries are sorted and rinsed under running water. Puree can be made in two main ways:

• From raw berries. To prepare “live” marshmallows, the berries are pureed raw. To do this, they are punched with a blender until the consistency is as homogeneous as possible. If desired, the remaining skins can be removed by straining the puree through a sieve with a medium-sized mesh.
• From steamed berries. There are also several options here:
  • Lingonberries are placed in a pot or stewpan with thick walls. Cover the container tightly with a lid and place it in the oven.Lingonberries should simmer at a temperature of 70 - 80 degrees until completely softened. This usually takes 3 hours.
  • The berries are placed in a container with a wide bottom, a large saucepan or basin will do, and filled with a small amount of water. The water should just barely cover the bottom of the container. Then the berries are heated and, with constant stirring, blanched until they release juice. This will take approximately 10 minutes.

The steamed berries are crushed with a blender and, if necessary, rubbed through a sieve.

Methods for drying marshmallows

Pastila can be dried either naturally or using heating devices.

In hot and dry weather, it is best to dry lingonberry marshmallows in the sun. To do this, oiled paper is spread on pallets. Lay the berry mass on top, in a layer of no more than 4 millimeters. After the marshmallow gets stronger, it is turned over to the other side.

To speed up the drying process, you can use the oven. Containers for drying are also covered with oiled parchment, and the marshmallow is laid out in a small layer. Drying occurs at a temperature of 80 - 90 degrees, with the oven door slightly open.

Watch the video from Evgeny Arefiev’s channel “Cooking Healthy and Tasty” - How to dry marshmallows in the oven

An electric dryer for vegetables and fruits will help to simplify the task even more. Some models of this unit are equipped with special trays for preparing marshmallows, but if your dryer does not have them, then ordinary sheets of baking paper cut to the shape of the dryer will do. Dry the marshmallow at maximum temperature, periodically rearranging the trays for more uniform drying.

Watch the video from Evgeny Arefiev’s channel “Cooking Healthy and Tasty” - Berry marshmallow in the dryer

Recipes for making lingonberry marshmallows

Natural marshmallow without sugar

Puree for such marshmallows is made using any of the methods described above, but the option without heat treatment is considered the most useful. The berry mass is laid out on baking sheets and sent to dry.

Lingonberry marshmallow with sugar

• lingonberries – 1 kilogram;
• granulated sugar – 200 grams.

Sugar is added to the berry puree and, stirring constantly, the crystals are completely dissolved. Then the container with the berry mass is placed on the fire and the contents are boiled down by about half. Next, the mass is dried using any of the presented methods.

Lingonberry marshmallow with honey

• lingonberries – 1 kilogram;
• honey – 400 grams.

Lingonberry puree is filtered and boiled over fire. After this, the mass is cooled to a temperature of 50 - 60 degrees and honey is added to it. It is best to use rapeseed honey as it crystallizes very well.

Pastila with apples and lingonberries

• apples – 6 pieces;
• lingonberries – 4 cups;
• granulated sugar – 300 grams.

It is better to take sweet and sour varieties of apples for this marshmallow, for example, “Antonovka”. They are steamed together with lingonberries until softened, and then pureed. The berry and fruit mass, if desired, is passed through a sieve to remove any remaining peel. Add granulated sugar to the warm puree and stir until it is completely dissolved. After this, the marshmallow is distributed on parchment and sent to dry.

“Live” lingonberry pastille with blueberries

• lingonberries – 1 kilogram;
• blueberries – 500 grams;
• granulated sugar – 300 grams.

Fresh berries are twisted through a meat grinder and mixed with sugar.After this, the sweet berry mass is laid out on trays and dried until ready.

Methods for storing marshmallows

The pastille is removed from the paper and rolled into a roll or cut into geometric shapes. You can sprinkle the pieces with powdered sugar on top. Store this preparation in a glass jar in the refrigerator. For longer preservation, the marshmallow is frozen in an airtight bag.