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Fruit Sauce from Fresh Berries

Simple thickened berry sauce from Erken 1914: strained raspberries cooked with water and sugar, thickened with sago flour. Variations with strawberries or dried fruit.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 500 (falt i det fri)

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About the dish

A simple, thickened berry sauce from the dessert-sauce chapter in "Stor kokebok" (1914). Sago flour was the usual thickener for sweet sauces, and Erken also gives a variation with dried fruit for winter use.

How to make it

  1. 1

    Strain the berries

    Rub the berries through a fine-meshed sieve so the skins and seeds are left behind.

  2. 2

    Bring to a boil

    Mix the berry puree with the water and sugar to taste, and set the mixture over the heat.

  3. 3

    Thicken the sauce

    When the juice boils, thicken it with the sago flour stirred out in 2 tablespoons of cold water. Give the sauce a boil.

  4. 4

    Serve

    Serve warm or cold.

  5. 5

    Variation with dried fruit

    For fruit sauce from dried fruit, use 100 g dried fruit and ½ liter water. Cook the fruit tender, press it through a sieve and thicken with 1 teaspoon potato starch.

Changes from the original

Measures converted to grams, deciliters and tablespoons; "hair sieve" modernized to fine-meshed sieve. Sago flour can be replaced with cornstarch or potato starch. The steps have been numbered.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 577)~83% of the text changedremovedadded
375 g gr. bringebær (friske; kan byttes med jordbær). 2,5 dl vann. sukker (etter smak). 10 g sagomel (eller maisenna/potetmel). 2 ss kaldt 1/2 del. vann (til utrøring av sagomelet). Gni bærene gjennom en finmasket sil så skall og steiner blir igjen.. Bland bærmosen sukker 10 gr. sagomel. Bærene gnis gjennem hårsikt, blandes med vannet og sukker etter efter smak, og sett blandingen settes over varmen.. Når varmen; når saften koker, jevnes den med sagomelet sagomelet, utrørt i med 2 spiseskjeer kaldt vann. Gi sausen koldt vann, gis et oppkok.. opkok. Serveres varm eller kald.. Til fruktsaus av tørket frukt brukes 100 g tørket frukt og ½ liter vann. Kok frukten mør, press den gjennom sil og jevn med 1 teskje potetmel. kold. Jordbærsaus tillages på samme måte.

Note on Modernised

Mål omregnet til gram, desiliter og spiseskjeer; «haarsigt» modernisert til finmasket sil. Sagomel kan erstattes med maisenna eller potetmel. Trinnene er nummerert.

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Frequently asked questions

Can I use berries other than raspberries?
Yes. The original says strawberry sauce is made exactly the same way: 375 g berries, 2.5 dl water, sugar to taste and 10 g sago flour for thickening.
How do I thicken the sauce correctly?
Stir out 10 g sago flour in 2 tablespoons of cold water. When the juice boils, add the mixture and give the sauce one boil. This way you avoid lumps.
Can the sauce be made from dried fruit?
Yes. Use 100 g dried fruit and 1/2 liter water, cook the fruit tender, press it through a fine sieve and thicken with 1 teaspoon potato starch.
Should the sauce be served warm or cold?
Both are fine – the recipe from Schønberg Erken's "Stor kokebok" (1914) says it is served warm or cold.

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