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Candied Fruit

Candied fruit after Erken 1914: the fruit is barely brought to a boil in a syrup of 5 dl water and 1 kg sugar, left for 2 days, then the syrup is reduced and poured back over four times in all, at 4-day intervals. The fruit is drained, rolled in coarse sugar and dried at 50–60 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 632 (falt i det fri)

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About the dish

Candying fruit belonged to the housewife's preserving and confectionery work. The process of repeatedly reducing the syrup gives the fruit ever higher sugar concentration and long shelf life.

How to make it

  1. 1

    Boil the sugar syrup

    Boil a sugar syrup of 5 dl water and 1 kg sugar.

  2. 2

    Boil the fruit

    Give the fruit a brief boil in the syrup, and let it sit in the syrup for 2 days.

  3. 3

    Reduce the syrup

    Pour off the syrup, reduce it for 5 minutes and pour it back over the fruit. Let it stand for 4 days.

  4. 4

    Repeat

    Reduce the syrup again and pour it back over. Repeat the whole treatment 4 times in all.

  5. 5

    Draining and drying

    Finally lift the fruit onto a sieve and let it drain. Roll it in coarse sugar and dry it at low heat, 50–60 °C (140 °F).

Changes from the original

The amount of fruit is estimated (the original gives none), measurements converted to modern units (liters/kilos). The drying temperature of 50–60 °C (140 °F) is kept and can be done in an oven on the lowest possible heat or in a drying cabinet.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 632)~81% of the text changedremovedadded
1 kg frukt (fast frukt som pærer, plommer, aprikoser eller appelsinskall; anslått mengde). 0,5 l vann. Frugt 1/2 l. vand 1 kg kg. sukker. 100 g grovt sukker (til å vende frukten i). Kok en sukkersirup av 5 dl vann 1/2 l. vand og 1 kg sukker.. La frukten få kg. sukker, la frugterne faa et knapt oppkok i laken, opkok heri og la den dem ligge i laken sukkerlaken i 2 døgn.. Hell laken dage. Sukkerlaken heldes fra, kok den inn i indkokes 5 minutter og hell den tilbake over frukten. La stå minutter, heldes atter over, staar i 4 døgn.. Kok inn laken på nytt dage, indkokes igjen, og hell den over igjen. Gjenta hele behandlingen dette gjentages i alt det hele 4 ganger.. Ta til slutt frukten opp på ganger. Tilsidst tages frugten op paa en sil og la den dryppe av. Vend den sigt for at avdryppe, vendes i grovt sukker og tørk den tørres ved svak varme, 50–60 °C. 50—60° Celcius.

Note on Modernised

Mengde frukt er anslått (originalen oppgir ingen), mål er ført til moderne enheter (liter/kilo). Tørketemperaturen 50–60 °C er beholdt og kan gjøres i ovn på lavest mulig varme eller tørkeskap.

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Frequently asked questions

Why does the recipe take so long?
The fruit must sit in the sugar syrup in stages: first 2 days, then 4 days between each reduction, and the process is repeated 4 times in all. Altogether that is around 14 days before the fruit is dried.
How do I make the sugar syrup?
Boil 1/2 liter water with 1 kg sugar. The fruit gets only a brief boil in the syrup before it sits and steeps.
What do I do with the syrups between each time?
Pour the syrups off the fruit, reduce for 5 minutes and pour it hot back over the fruit. This is repeated four times in all.
How is the candying finished?
The fruit is lifted onto a sieve to drain, rolled in coarse sugar and dried at low heat, 50–60 °C. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 632.

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