Why should the juice drain off by itself?

The recipe says the juice must drain off without any trace of pressure. That way the juice turns out clear; if you press on the cloth, you get cloudy juice with sediment.

How are the bottles sterilized?

Fill the juice into bottles and sterilize them at 67–70 °C for 25–30 minutes. The temperature must be kept low and even, otherwise the color and flavor are ruined.

How are the berries and sugar layered in the straining cloth?

The berries are crushed and layered with ground (finely milled) sugar in the straining cloth, so that the sugar draws the juice out of the berries.

How long does the whole process take?

Count on about a full day (24 hours) in total, since the juice must drain off by itself before it is bottled and sterilized. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 587.

Raspberry Cordial II

Name: Raspberry Cordial II
Prep time: 30 min
Cook time: 23 h 30 min
Total time: 24 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 2 kg raspberries (cleaned); sugar (layered between the berries, about 300–500 g per kg berries)

Bringebærsaft II (raspberry cordial) is cold-drawn: crushed berries are layered with sugar in a straining cloth; the juice drains off without pressing and is sterilized in bottles at 67–70 °C for 25–30 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 587 (falt i det fri)

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About the dish

One of several methods for raspberry cordial in the preserving chapter. This variant is a cold-drawn cordial where the sugar is layered with the berries in the straining cloth, and the juice is preserved by low-temperature sterilization – a gentle method that preserves the fresh berry flavor.

How to make it

1
Crush the berries
Lightly crush the cleaned raspberries.
2
Layer
Layer the crushed berries with finely ground sugar in a straining cloth over a bowl.
3
Let the juice drain off
Let the juice drain off completely without pressing or squeezing the cloth.
4
Fill and sterilize
Fill the juice into clean bottles, cork them and sterilize at 67–70 °C (160 °F) for 25–30 minutes.

Changes from the original

Ingredient quantities are not given in the original (only "raspberries, sugar"); I have specified sugar as about 300–500 g per kg berries as guidance without changing the method. Temperatures and times are kept.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 587) → 1949 (korrekturlest, s. 706)~41% av teksten endretfjernetlagt til

~~Bringebær~~ 4 kg. bær 4 kg. sukker. De knuste bær ~~lægges~~ legges lagvis med det støtte sukker i sileklædet; saften ~~maa rinde~~ må renne fra uten spor av ~~tryk.~~ trykk. Saften ~~fyldes paa~~ fylles på flasker, som steriliseres ved 67—70° C. i 25—30 minutter.

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Frequently asked questions

Why should the juice drain off by itself?: The recipe says the juice must drain off without any trace of pressure. That way the juice turns out clear; if you press on the cloth, you get cloudy juice with sediment.
How are the bottles sterilized?: Fill the juice into bottles and sterilize them at 67–70 °C for 25–30 minutes. The temperature must be kept low and even, otherwise the color and flavor are ruined.
How are the berries and sugar layered in the straining cloth?: The berries are crushed and layered with ground (finely milled) sugar in the straining cloth, so that the sugar draws the juice out of the berries.
How long does the whole process take?: Count on about a full day (24 hours) in total, since the juice must drain off by itself before it is bottled and sterilized. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 587.

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