Chanterelle Jam with Lingonberry Juice
12 servings
180 minutes
One of the most unusual and, one might say, wild recipes on our site. We ourselves at the editorial office were initially suspicious of the idea, but the result was stunning. This jam perfectly complements cheeses (put cheese on your favorite bread and decorate with mushrooms on top), goes well with meat and fish (use it instead of sauce), and can also be served with a variety of pates. Try adding sweet chanterelles to a green vegetable salad and balance everything with balsamic vinegar.
1
Pour 3 liters of juice into a pot, add sugar, and boil until the sugar dissolves.
- Lingonberry fruit drink (mors): 4 l
- Cane sugar: 2 kg
2
Add the chopped mushrooms and bring to a boil 2-3 times.
- Chanterelles: 2 kg
3
Set the fire to medium, add sea salt and the bagged cloves, juniper, and rosemary.
- Sea salt: 4 teaspoons
- Cloves: 10 pieces
- Juniper berries: 20 pieces
- Dried rosemary: 2 teaspoons
4
Continue to simmer on the lowest heat for another 0.5-1.5 hours. Half an hour before the end of cooking, pour in the remaining liter of juice.
- Lingonberry fruit drink (mors): 4 l
