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Cherries, Sour, Canned

Sour canned cherries (Erken 1914): 1 kg cherries in jars, cold syrup of 1 l vinegar, 750 g sugar, 4 cloves and cinnamon boiled 10 min, then sterilized 20 minutes at 80 °C. Used as an accompaniment to roasts.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 592 (falt i det fri)

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About the dish

Pickled sour cherries were used as an accompaniment to roasts and game. Erken keeps half the stems on the berries so they are easier to lift out of the jar.

How to make it

  1. 1

    Fill the jars

    Clean the berries, cut the stem halfway off, and pack the berries tightly and firmly into the jars.

  2. 2

    Cook the syrup

    Let the vinegar, sugar, cloves and cinnamon simmer for 10 minutes.

  3. 3

    Cool and fill

    Pour off the syrup and let it go cold before filling it into the jars.

  4. 4

    Sterilize

    Seal the jars and sterilize them for 20 minutes at 80 °C (175 °F).

Changes from the original

Measures are written in modern units and the berry quantity is set at 1 kg based on the recipe's ingredient list. It is specified that the vinegar syrup should be cooled before being poured on; otherwise unchanged.

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. 592) → 1949 (korrekturlest, s. 712)~36% av teksten endretfjernetlagt til
1 kg. kirsebær Kirsebær 1 l. eddik 750 gr. sukker 4 nellik nelliker 1 litet lite stykke kanel. De rensede bær — stilken klippes kun halvt væk vekk — lægges tæt legges tett og fast paa på glassene. Eddik, sukker, nellik nelliker og kanel smaakoker småkoker i 10 minutter, heldes helles op og fyldes fylles kold i glassene. Disse steriliseres i 20 minutter ved 80° C.

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Frequently asked questions

Should the stem be removed completely from the cherries?
No. In the original recipe the stem is only cut halfway off, and the berries are packed tightly and firmly into the jars.
What is the syrup made of?
1 liter of vinegar, 750 g sugar, 4 cloves and a small piece of cinnamon to 1 kg of cherries. The syrup simmers for 10 minutes.
Should the syrup be poured over the berries hot or cold?
After boiling, the syrup is poured off and filled cold into the jars. The jars are then sterilized for 20 minutes at 80 °C.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 592, under preserving and canning.

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