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Bird Cherry Liqueur

Bird cherry liqueur: crushed bird cherries (heggebær, the fruit of the Norwegian bird cherry) and cherries are steeped in cognac for 2–3 weeks, the juice is strained and mixed with a cold syrup of 500 g sugar per liter of juice, then bottled.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 624 (falt i det fri)

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About the dish

Bird cherries were often combined with cherries to soften the sharp berry flavor. From the liqueur chapter in "Stor kokebok" (1914).

How to make it

  1. 1

    Crush the berries

    Crush the bird cherries and cherries together with their stones.

  2. 2

    Add the cognac

    Put everything in a crock and pour over cognac until it stands above the berries. Cover.

  3. 3

    Let it steep

    Let the crock stand for 2–3 weeks and shake it every day.

  4. 4

    Strain and measure

    Strain the juice and measure it. Reckon 500 g sugar for every liter of juice.

  5. 5

    Cook the syrup

    Dip the sugar in boiling water and cook to a clear syrup. Strain the syrup.

  6. 6

    Mix and bottle

    When the syrup is cold, mix it with the berry juice. Pour into bottles and cork them.

Changes from the original

The berry quantities are not given in the original and are listed as "as needed." "Whole loaf sugar" is replaced with sugar cubes/sugar. The method has been divided into steps.

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. 624) → 1949 (korrekturlest, s. 752)~48% av teksten endretfjernetlagt til
% heggebær % kirsebær 1 l. konjak. 1. konjakk. Knus bær og stener; alt haves paa has på en krukke, overheldes overhelles med konjak, konjakk til den staar står over bærene, tildækkes tildekkes og staar står 2 à å 3 uker, rystes hver dag. Siles, maales. måles. Til hver liter saft tages ½ tas y 2 kg. hel raffinade. Sukkeret dyppes i kokende vand, vann, koker til en klar sirup. Siles; naar siruppen når sirupen er kold, tilsættes tilsettes saften. Haves paa Has på flasker, korkes.

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Frequently asked questions

How long must the berries steep in the cognac?
The berries should stand covered in cognac for 2–3 weeks (about 21 days). The crock is shaken every day.
How much sugar should I use?
After the berry juice is strained and measured, use ½ kg of whole loaf sugar per liter of juice. The sugar is dipped in boiling water and cooked to a clear syrup, which is strained and cooled before the juice is added.
Should the stones in the berries be crushed?
Yes, in this recipe both the berries and the stones are crushed before they are put in the crock and covered with cognac until it stands above the berries.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 624, in the chapter on wine-making and liqueurs.

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