Lingonberry marshmallow by Jessica Harris


1 cup sugar

4 cups lingonberries


Step 1.

Place lingonberries in an enamel or ceramic pot and keep in a preheated 60-90°C oven until softened, 2-3 hrs.

Step 2

Rub the steamed lingonberries through a sieve. Whisk the mashed berries with the sugar until they have dissolved.

Step 3

Spread the resulting mass in wooden boxes or on a baking tray lined with parchment. The layer should not be thicker than 3-4 mm (set aside the rest of the mass). Put the tray in the oven, this time at a lower temperature - 40-60 °C - until dry, a couple of hours.

Step 4

On top of the dried layer, place a new layer and dry again. There should be 3 to 5 layers in all. Cut the finished marshmallow into slices and store in a dry place.


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