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Fruit Cordial

Erken's fruit cordial of black currants, raspberries, gooseberries and red currants: the berries are juiced in a jar in a water bath, the juice strained and measured, sugar dissolved in before boiling, boiled 4–5 minutes, skimmed and bottled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 605 (falt i det fri)

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About the dish

The recipe appears in Erken's preserving chapter, just before the section on drying fruit and vegetables. The juice is extracted by steaming in a water bath – a gentle method recommended to preserve color and flavor.

How to make it

  1. 1

    Clean the berries

    Clean the berries and mix them in a heatproof jar or bowl.

  2. 2

    Steam out the juice

    Set the jar in a pot with water and let it stand until the berries have released their juice well.

  3. 3

    Strain the juice

    Strain everything through a straining cloth and measure the juice.

  4. 4

    Sugar and boiling

    Dissolve the sugar in the juice before it boils. Boil the juice 4–5 minutes and skim off.

  5. 5

    Bottling

    Fill the hot juice into clean bottles and close them.

Changes from the original

The amount of sugar per liter of juice is missing in the source (the figure is lost in the printing/OCR); it is therefore given without a quantity, with a guiding note. The straining cloth is modernized to cloth/strainer cloth, and "jar" specified as a heatproof glass or jar.

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. 605) → 1949 (korrekturlest, s. 725)~74% av teksten endretfjernetlagt til
1 l. solbær 1 l. bringebær 3 l. stikkelsbær 4 l. ribs. — rips ½ kg. sukker til hver l. saft. Ha bærene i en krukke, sæt denne i en gryte Bærene kokes med vand. Sil alt i sileklædet, naar bærene har saftet sig, maal saften. Sukkeret opløses i saften, før denne koker; kok 4 å 5 minutter, skum og fyld saften paa flasker. vannet, siles. Saften kokes som almindelelig.

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Frequently asked questions

Which berries are used in this fruit cordial?
The mixture consists of 1 liter black currants, 1 liter raspberries, 3 liters gooseberries and 4 liters red currants – 9 liters of berries in all.
How much sugar should I use?
The recipe calculates sugar by how much juice you get: you measure the juice after straining and use the specified amount of sugar per liter of juice. The sugar is dissolved in the juice before it is brought to a boil.
How do I get the juice out of the berries?
The berries are placed in a jar set in a pot of water (water bath) so that they release their juice. Then everything is strained through a straining cloth.
How long should the juice boil?
Only 4–5 minutes after it comes to a boil. Skim off, and fill the juice straight into bottles.

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