1 cup sugar
4 cups lingonberries
STEP BY STEP RECIPE
Place lingonberries in an enamel or ceramic pot and keep in a preheated 60-90°C oven until softened, 2-3 hrs.
Rub the steamed lingonberries through a sieve. Whisk the mashed berries with the sugar until they have dissolved.
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.
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.