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.

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

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

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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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