Lingonberry Relish Recipes

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.

Steps:

• Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cook until tender, about 10 minutes. Drain the potatoes very well until dry.
• Pass the potatoes through a potato ricer into a large bowl. Add the butter, sugar, cream and salt and mix well to combine. Add the flour and knead well to incorporate.
• Preheat a 10-inch cast-iron skillet over medium-high heat.
• Generously dust a work surface with flour. Scoop a level 1/3 cup of dough. Dust your hands with flour and roll the dough into a ball, then flatten it into a disc and place it on the work surface. Dust the top with flour and roll it out to a thin, 8-inch round, moving the round often to ensure it doesn't stick.
• Carefully lift the round with your hands or the rolling pin and lay it in the preheated skillet. Cook until the underside is golden brown in spots, about 1 minute. Flip the lefse and cook until spotted on the underside, about 1 minute more. Transfer to a clean dish towel or paper towel. Repeat with the remaining dough, stacking the lefse between towels.
• Serve with the Lingonberry Cream Cheese.
• Beat the cream cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth. Pour into a serving bowl and swirl in the lingonberry preserves until just barely mixed and still streaky. Top with the lemon zest.

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.

Steps:

• Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Crush berries in a bowl. Place 1/2 of the crushed berries into a sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
• Stir in sugar and add butter to reduce foaming if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam with metal spoon.
• Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.

Steps:

• In small saucepan combine egg yolks, sugar, and water. Cook over low heat, stirring constantly,till thickened. Cool.
• Fold into Whipped Cream. Fold in lingonberry sauce or cranberry orange relish. Turn into 9x5x3 inch loaf pan. Freeze 8 hours or until firm.
• Remove from freezer 10 minutes prior to serving. Top each serving with whipped cream and grated chocolate if desired.