How much sugar should I use?

The original uses ½ kg sugar per litre of strained juice. This gives a concentrated cordial that is diluted with water when served.

How do I store the cordial safely?

Older corking and wax-sealing methods do not automatically meet today's food-safety standards. Use clean bottles, store cool, and consider freezing or proper heat treatment.

Can I use less sugar?

Yes, but then the cordial keeps less well and should be frozen or drunk quickly.

Blueberry Cordial

Blueberry cordial from 1900: 8 l blueberries boiled ¼ hour with 2.5 l water, the juice strained, ½ kg sugar per litre of juice, cooked ¼ hour and bottled. From Erken & Caroline Steen.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 280 (falt i det fri)

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About the dish

Blåbærsaft fra Erken og Caroline Steen (1900) er en enkel, ukokt-siktet saft der bærene først kokes ut og saften deretter kokes inn med sukker. Sukkermengden (½ kg per liter) gir en konsentrert, holdbar saft. VIKTIG: Saft med moderat sukker og korking oppfyller ikke uten videre dagens mattrygghetskrav; oppbevar kjølig, og vurder frysing eller korrekt varmebehandling.

How to make it

1
Boil the berries
Boil the blueberries with the water for ¼ hour.
2
Strain the juice
Strain the juice from the berries and measure the amount.
3
Cook with sugar
Take ½ kg sugar per litre of juice. Set over high heat and boil for ¼ hour. Skim well.
4
Fill bottles
Remove from the heat and fill into clean bottles that are corked and sealed with wax (or closed tightly).

Changes from the original

Priser er utelatt. Sukkeret er relativt (½ kg per liter saft) slik originalen angir. Lakking av korker er beskrevet som historisk metode; moderne lesere kan bruke rene flasker med tett lukking og kjølig lagring.

Time machine – what changed?

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

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Frequently asked questions

How much sugar should I use?: The original uses ½ kg sugar per litre of strained juice. This gives a concentrated cordial that is diluted with water when served.
How do I store the cordial safely?: Older corking and wax-sealing methods do not automatically meet today's food-safety standards. Use clean bottles, store cool, and consider freezing or proper heat treatment.
Can I use less sugar?: Yes, but then the cordial keeps less well and should be frozen or drunk quickly.

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