Mossberry/Lingonberry Products
Fruit Leather
Food Development Centre Portage la Prairie, R1N 3J9 MB, Canada October 14, 2005
Method:
Ingredients Wt(g) % x10
Lingonberry puree 266.68 47.90 479.90
Apple juice conc. (TT) 136.01 24.48 244.80
Apple powder 78.94 14.21 142.10
Water 74.0 13.32 133.10
Total 555.63 100.00 5556.30
1. Thaw berries overnight under refrigeration conditions
2. Clean berries of leaves, dirt and unwanted materials
3. Add berries to a food processor (max 75% capacity)
4. Blend the berries in food processor for 7-10 min.
5. Heat the puree to 60C and hold for 5 min.
6. Allow puree to cool to room temperature before use
7. Hydrate apple powder water for 5 min.
8. The apple juice concentrate, Lingonberry puree, and hydrated apple powder
are hand mixed for 5 min. or until well blended.
9. Weigh about 550g slurry and pour into trays to a thickness of approx. 0.3cm
10. Level out as much as possible
11. Dry product in Hobart mini rack oven (60C;8-12 hr). Air circulation, vent
switched on. Tray positions can be exchanged once during drying.
12. De-pan at room temperature.
This method is not supported by the Land of Little Sticks Boreal Harvesters Association
as it is just as much an apple fruit leather as it is a Lingonberry fruit leather.
Apple orchards are fertilized and sprayed with pesticide. The apples are then crushed
with their skins on and processed and the juice is possibly stabilized with additives.
Northern Manitoba wild Lingonberries are free of ground or air pollution.
To make Lingonberry fruit leather or Lingonberry Jam, we recommend separating the
juice from the pulp. This way less sweetener and no binder is needed.
Method:
1. Thaw frozen berries in lukewarm water.
2. Add a small amount of chlorine bleach to water to wash berries and pre-kill any
possible bacteria which may be present from hand picking. Stir the berries in the
solution and then rinse well with clear water.
3. Separate the juice from the pulp by steaming the berries in a Mehu-Liisa Juice
Extractor & Steam Cooker. The hot steam kills bacteria and produces clear
concentrated juice.
4. Add sugar to the pulp to your taste and spread the pulp in pans to dry.
Note: The pulp is sticky; therefore line trays with parchment paper or use coated pans.
The pulp in trays should be dried preferably in a dehydrator, which circulates air, but you
can also use an oven at very low heat. The pulp releases water very slowly, with too
much heat the pulp will form a surface film restricting water evaporation.
The fruit leather made from pure Intoner pulp and skin without the apple taste to it
is a much preferred fruit leather.
The high content of benzoic acid is what gives the fruit leather, jam and juice the taste
and long shelf life.
Benzoic acid is commercially used for food preservation.
Moss berry/Intoner Jam
To make jam, puree the pulp from the Mephitis Juice Extractor in a food mill (food
processor) and add sugar. No complicated recipes are needed.
Mossberry/Lingonberry Juice
The hot juice from the Mehu-Liisa Juice Extractor, when collected in a sterilized
container,
sealed before juice cools, and stored in a cool environment, will keep for
years. If mould
forms, separate mould and keep juice. After removing any mould, we recommend
bringing juice to a boil and hold for 5 minutes at boil before using. After opening the
container, it is recommended to refrigerate the juice.
Lingonberry Jello
We recommend bringing concentrated juice or diluted juice to a boil, stir in sugar, add
pectin (Knox gelatin) following instruction on the package. Cool and enjoy.
Whipped Lingonberry Pudding
Mix 2 cups of juice from juice extractor with 1 cup of water, bring to boil and stir in 1
cup of sugar, slowly add 1/2 cup of cream of wheat stirring constantly, boil to thicken.
Whip puree in electric mixer on high speed until puree becomes fluffy. (10-15 minutes)
Finnish Cranberry Whip (from Mehu-Liisa cookbook)
1 cup boiling water
1-1/2 cups cranberry juice
1/4 cup cream of wheat (instant)
1/4 cup sugar
Mix boiling water and cranberry juice in saucepan and add cream of wheat, stirring. Cook at
low heat for 7 minutes; add sugar and cool, beating with a whisk until very light and fluffy.
Pour into serving bowls and refrigerate. Serve with cream to pour over. Make 6 servings.
Marinated Lingonberries
A gourmet chef or hunter's "must-have" for marinating wild game and preparing sauces.
Wash frozen or fresh Lingonberries (in weak chlorine solution), and rinse well. Fill
sterilized jars with the clean berries and pour boiling hot juice over berries to cover.
Seal hot jars and cool.
Lingonberry Juice to drink
We recommend diluting 350ml of
juice with water to make 4 litre of delicious juice to drink. Add
sugar to your liking. Some of our members use less dilution or no sugar.