No. 3827 — Lingonberry Preserve with Roast Meat
English historical translation of Molokhovets recipe No. 3827 from the 1901 Russian cookbook, retaining original methods and measures.
Sort lingonberries and scald them three times in a sieve. For 2 pounds berries use 1 pound honey or granulated sugar and cook with stirring as for ordinary preserves.
Add peeled quartered apples, thin slices of peeled pumpkin, halved pears, small pieces candied orange peel (recipe No. 3782), a piece of cinnamon and two or three cloves.
The author describes putting three or four or more silver teaspoons into the pan, based on a folk belief that silver removes bitterness.
A similar preserve was made with cranberries. If honey was unavailable at harvest, the berries could first be cooked without water in their own juice and later reheated with honey.
The author considers the sugar version generally tastier.