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Barberry cordial

Barberry cordial from Erken (1914): 1 kg of berries is brought to a boil with 7.5 dl water, steeped 15 minutes, strained, and left to stand 8 days. The juice is strained again and simmered 15 minutes with 400 g sugar per liter before bottling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 584 (falt i det fri)

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About the dish

Erken herself notes that barberries were rarely sold, because farmers cleared the shrubs for the sake of the grain — but that no cordial is better. The long 8-day steeping was a common method for drawing out the color and acidity of the juice.

How to make it

  1. 1

    Boil the berries

    Set the cleaned berries over the heat with the cold water. Bring to a boil, pull the pot aside, and let it steep gently for 15 minutes.

  2. 2

    Let the juice stand

    Strain everything into a jar, cover, and let stand for 8 days.

  3. 3

    Measure and cook the juice

    Strain the juice again and measure it. Allow 400 g of sugar for each liter of juice. Set over the heat and simmer for about 15 minutes, skimming.

  4. 4

    Bottle it

    Pour the cordial into clean bottles, seal well, and store cool and dark.

Changes from the original

Measures are converted to liters and grams. "Corked and sealed" is described as modern bottling in clean bottles.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 584) → 1949 (korrekturlest, s. 702)~93% av teksten endretfjernetlagt til
1 kg. bær ¾ 1. vand sukker. De rensede bær sættes over ilden med det kolde vand, gives et opkok, sættes til side paa komfyren og smaatrækker 15 minutter; siles Bærene vaskes, knuses, has i en krukke, tildækkes og staar påhelles konjakken, tildekkes, står i 8 dage. 1 å 2 døgn. Siles gjennem geléeposen. Saften siles igjen, maales, måles, og til 1 1. hver liter saft tages 400 gr. sukker; dette sættes tas 1 kg. sukker. Sukkeret påhelles vannet, settes over ilden varmen, og smaakoker ¼ når sukkeret er smeltet, has saften i. Geléen småkoker, til den ved avkjøling stivner på en asjett. Skummes godt den hele tid. Til kokingen medgår ca. ¾ time. Haves paa flasker, som korkes og lakkes. Meget berberis falbydes neppe; men bedre saft kan man ikke faa; som regel utrydder dog landmanden berberisbusken for kornets skyld. Geléen fylles i kopper.

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Frequently asked questions

Why must the juice stand for 8 days?
After boiling and 15 minutes of steeping, the berries are strained into a jar that is covered and stands for 8 days. That is why the total time is 8 days — the actual cooking work takes only about half an hour.
How much sugar should I use?
The sugar is measured by the amount of juice, not the berries: 400 g of sugar to 1 liter of strained juice. The mixture then simmers for a quarter of an hour before being bottled.
How much water and berries are needed?
1 kg of cleaned barberries and 3/4 liter of cold water. The berries and water are set over the fire, brought to a boil, and steeped 15 minutes off to the side of the stove.
How is the cordial stored?
The finished cordial is poured into bottles that are corked and sealed. The book (Schønberg Erken, Stor kokebok 1914, p. 584) notes that barberries are rarely sold, since farmers tend to clear the shrub for the sake of the grain — but that no cordial is better.

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