Cranberries for winter on water with sugar

There are a lot of lingonberries growing in our forests. In pine forests, it is larger and sweeter.
Lingonberries are part of many culinary recipes, as they are traditional Russian food. Jam, mors, jelly, “lingonberry water" (juice) are cooked from it.
The soaked berry is very tasty. It is not only useful, but, like fresh, it can also serve for medicinal purposes. This recipe for harvesting lingonberries was used by our ancestors a long time ago, when there was still no idea what preservation in cans under lids was. In addition, there are no preservatives in this billet, it is not stored in an airtight container, which makes it even more useful.
First of all, it is necessary to sort out and rinse the lingonberries. Then it needs to be dried with a paper towel or simply spread out and let it dry on a cotton or linen napkin.
For the syrup, put sugar, cloves and cinnamon in water boiling over fire. The finished syrup needs to be cooled.
We put cranberries in a jar, pour syrup, and put some kind of heaviness (oppression) on top. So we keep it in a cold place for about a week.
Soaked cranberries are served with meat, poultry, game.
Bon appetit!