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Raspberry Cordial I

Bringebærsaft I (raspberry cordial) from Erken 1914: pressed raspberry juice ferments for 8 days with 50 g sugar per liter, the clear juice is drawn off the sediment, cooked 3 minutes with 250 g sugar per liter and bottled in warm bottles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 586 (falt i det fri)

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About the dish

The first of four raspberry cordial variants in Erken. Here the juice is allowed to ferment lightly for eight days – an old method that yields a clear, aromatic cordial.

How to make it

  1. 1

    Press the berries

    Crush the raspberries and wring the juice out through a cloth.

  2. 2

    Let the juice ferment

    Pour the juice into a stoneware crock and add 50 g sugar per liter. Cover it, or use a fermentation vessel with an airlock. Let the juice stand for 8 days.

  3. 3

    Draw off the clear juice

    Pour the clear juice carefully off the sediment, preferably with a siphon. Filter the juice if it is not completely clear.

  4. 4

    Cook the juice

    Count 250 g sugar per liter of juice. Put it over the heat and make sure the sugar is dissolved before the juice boils. Skim as soon as it boils, and let it simmer for 3 minutes.

  5. 5

    Bottle

    Fill the juice into clean, warm bottles and cork them well.

Changes from the original

Modern measurements and spelling; sugar is given as a ratio per liter of juice. A stoneware crock/glass demijohn with an airlock can be replaced with a clean glass or plastic bucket with an airlock. The OCR error "varke flasker" has been corrected to "warm 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. 586) → 1949 (korrekturlest, s. 706)~52% av teksten endretfjernetlagt til
Bringebær sukker citronsyre. sitronsyre. Bærene knuses og vrides. Saften heldes helles i en stenkrukke og tilsættes tilsettes 50 gr. sukker for hver liter saft, tildækkes. saft. Tildekkes. Saften kan ogsaa heldes også helles i en glasballong, glassballong, hvori sættes gjærlaas. settes gjær lås. Saften staar står i 8 dage. dager. Den klare saft heldes helles fra, helst ved hjælp hjelp av hævert; hevert; er den ikke helt klar, filtreres den. Til 1 l. saft tages ¼ tas ½ kg. sukker, sættes settes over ilden; varmen; sukkeret maa må være opløst, inden opløst innen saften koker; skum, skum straks saften koker, smaakok småkok i 3 minutter. Fyldes paa varke flasker. Fylles på varme flasker, korkes og lakses.

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Frequently asked questions

Why should the juice stand for 8 days before cooking?
The juice is mixed with 50 g sugar per liter and stands covered in a stoneware crock (or a glass demijohn with an airlock) for 8 days. This lets it ferment lightly, so it clears and can be poured off – preferably with a siphon. If it is not completely clear, it is filtered.
How much sugar and how long should the juice cook?
For 1 liter of clear juice, ¼ kg sugar is used. The sugar must be completely dissolved before the juice boils. Skim as soon as it boils, and let it simmer for 3 minutes.
What do I need to watch out for when bottling?
The juice is filled into warm bottles so they don't crack. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 586.
What is the citric acid used for?
Citric acid is listed among the ingredients along with raspberries and sugar, and adds acidity and better shelf life to the juice.

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