Tincture of cranberry or lingonberry - homemade preserves
Berries are valued for a particularly large amount of vitamin C.
In the kitchen, we most often use cranberries for preserves, jellies, juices and jellies.
Juice and fruit extract are used, among others, in the treatment of urinary tract diseases, gallstones, as a medicine to lower blood pressure.
Before preparing the tincture, defrost the cranberries and... do not defrost them!
We grind the frozen cranberries in a meat grinder or blend them. Such fragmentation of the cranberry fruit has a positive effect on the maceration, color and taste of the tincture.
- 1 kg of cranberries or lingonberries
- 1 l of 70% alcohol
- 300 ml of water
- 300 ml of sugar
- Wash the cranberries, dry them and freeze them for a minimum of 24 hours.
- Grind the frozen cranberries in a meat grinder.
- Put it into a gander, pour 70% alcohol over it and close it tightly.
- Put the ridge back in a sunny place for a month, remembering to shake the contents of the vessel from time to time.
- After a month, pour off the tincture through a sieve lined with gauze.
- Prepare the syrup - boil the water, add sugar, cool it down.
- Combine the cooled syrup with the filtered tincture and pour it into the bottles.
- Leave the tincture in a dark place for a minimum of 3 months.
- The longer it matures, the more its taste and color will acquire the power of a noble drink. This rule applies to virtually every tincture, but it is worth remembering.