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Compote

6 recipes · Preserving

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

  • Mixed Compote

    Mixed compote from Erken (1914): apples, pears and plums cooked by type in a brine of sugar, white wine and wine vinegar, filled into a warm jar.

  • Strawberry compote

    Strawberry compote from Erken's Stor kokebok (1949): whole strawberries in sugar syrup, gently heated and sterilised in jars. Recipe with modern measures.

  • Cranberry Compote I

    Cranberry compote I from Erken 1914: 1 l cranberries cooked covered 20 minutes with water, sugar and vanilla, unstirred; the compote sets on cooling.

  • Cranberry Compote II

    Cranberry compote II from Erken 1914: 1 kg cranberries boiled with 2 dl water, 1 kg sugar added in four portions, no stirring. Poured out at once.

  • Cranberry compote II

    Cranberry compote II from Erken's Big Cookbook (1949): sugar melted with water, cranberry juice simmered 10 minutes, poured into cognac-moistened glasses.

  • Lingonberry Compote

    Lingonberry compote: 1 l berries brought to a boil in 2½ dl water, 375 g sugar added, and simmered for a quarter of an hour before being filled into jars.