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H. Schønberg ErkenArkivet
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Bærsaus

1 recipe · Sauser

1 bærsaus recipes from the “Big Cookbook,” in the sauser category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Cranberry Sauce

    Erken's cranberry sauce from 1914: 1 liter cranberries is cooked out covered with 1½ liters water, pressed through a sieve, the purée thinned with the berry juice to the right consistency and seasoned with sugar. An accompanying sauce for game and poultry.