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Raspberry Cordial III

Bringebærsaft III (raspberry cordial) where the juice is first sterilized at 70 °C, poured off the sediment, cooked 5 minutes with 750 g sugar per kg juice and sterilized again at 90 °C for 10 minutes.

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

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About the dish

A thorough, two-stage method: the juice is first sterilized unprocessed, allowed to let its sediment settle, and then cooked with sugar before renewed sterilization. Erken emphasizes that the sugar should be completely dissolved before the cooking begins, so that the juice turns out clear.

How to make it

  1. 1

    Crush and strain

    Crush the berries and strain off the juice.

  2. 2

    First sterilization

    Fill the clear juice into bottles the next day, cork them and sterilize at 70 °C (160 °F) for 30 minutes.

  3. 3

    Clear off the sediment

    Let the bottles stand until the juice is cold or until the next day, and pour the juice carefully off the sediment.

  4. 4

    Cook with sugar

    Weigh the juice and add 750 g sugar per kg of juice. The sugar should be completely dissolved before the cooking begins. Cook for 5 minutes and skim well.

  5. 5

    Second sterilization

    Fill the juice into bottles, cork them and sterilize at 90 °C (195 °F) for 10 minutes.

Changes from the original

The sugar quantity is kept as 750 g per kg of juice. The berry quantity is set to 2 kg as a starting point. Temperatures and times are unchanged.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 706) → Modernised~82% of the text changedremovedadded
Bringebær sukker. Bærene knuses, siles. Den 2 kg bringebær (rensede). 750 g sukker (per kg ferdig saft). Knus bærene og sil saften av.. Fyll den klare saft fylles næste dag saften på flasker, hvilke korkes flasker dagen etter, kork dem og steriliseres steriliser ved 70° C. 70 °C i 30 minutter. Står minutter.. La flaskene stå til den saften er kold kald eller til næste dag; neste dag, og hell saften helles nu forsiktig fra bunnfallet, tilsettes sukker, av bunnfallet.. Vei saften og tilsett 750 gr. g sukker pr. kg. saft, koker i 5 minutter, skummes; sukkeret per kg saft. Sukkeret skal være smeltet i saften helt oppløst før kokingen begynner. Saften fylles Kok 5 minutter og skum godt.. Fyll saften på flasker, korkes, steriliseres kork dem og steriliser ved 90° C. 90 °C i 10 minutter.

Note on Modernised

Sukkermengden er beholdt som 750 g per kg saft. Bærmengde er satt til 2 kg som utgangspunkt. Temperaturer og tider er uendret.

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Frequently asked questions

How much sugar should I use?
750 grams of sugar per kilo of juice. The sugar should be completely dissolved in the juice before the cooking starts.
Why is the juice sterilized twice?
First the clear, unsweetened juice is sterilized in the bottle at 70 °C for 30 minutes. After the sediment has been separated off and the juice has been cooked with sugar for 5 minutes, it is filled into new bottles, corked and sterilized at 90 °C for 10 minutes.
Why does the recipe take so long?
The berries are crushed and strained, and the clear juice is filled into bottles only the next day. The juice should then stand until it is cold or until the next day, so that the sediment settles and the juice can be poured carefully off – which is why about two days are counted for.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 587, under preserving and cordials.

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