|Lingonberry ice cream. (Photo by Wendy MacDonald.)|
First I made the jam which is very easy. I used 2 cups of frozen berries and 2 tablespoons of sugar and 1/4 cup water. I simmered this for about 20 minutes. Lingonberry jam has a long shelf life, because in addition to the sugar acting as a preservative lingonberries contain benzoic acid which is a preservative too. The jam will last for several months in the fridge.
|Lingonberries ready to make jam.|
The jam is used as a filling for lingonberry squares.
For the lingonberry squares use 2 cups each of flour, brown sugar, rolled oats and 1 cup of butter. Mix well and press half of the mixture in a 9 x 13 inches pan. Spread the jam over this, and top with the remaining half pressed over the jam. Bake in a 350 degree oven until golden brown on top. Cool and cut into squares.
When I had everything mixed for the crust, it looked as if there was not enough to spread in a 9 x 13 pan, so I thought that was a mistake in the recipe. I used a 9 x 9 pan instead. After it was in the oven, I realized that the reason the amount seemed too small for a 9 x 13 pan was that I had FORGOTTEN TO ADD THE FLOUR.
|Spread jam over bottom crust.|
|Add remaining half of mixture on top of jam.|
|Press crumbles to make a top crust.|
The squares came out looking more like candy or cookies. Not to waste it, I tried crumbling it over vanilla ice cream. That was so good, I decided to take a whole carton of vanilla ice cream, add the crumbled mixture and make lingonberry ice cream. I worked quickly using a hand mixer to blend in the crumbles and a bit of lingonberry syrup so that the ice cream did not melt. I placed the mixture back into the carton and refroze it, and it turned out beautifully.
|Lingonberry ice cream (Photo by Wendy MacDonald.)|
I served it at the potluck dinner, and when asked about my recipe, I confessed that it was an "accidental" recipe. However, I will probably make this again (leaving out the flour) and use it to make lingonberry ice cream.