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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 712) → Modernised~79% of the text changedremovedadded
Kirsebær 1 l. eddik kg kirsebær (rensede, stilken klippes halvt av). 1 l eddik. 750 gr. sukker g sukker. 4 nelliker stk nellik. 1 lite stykke kanel. De rensede bær — stk kanelstang (lite stykke). Rens bærene, klipp stilken klippes kun halvt vekk — legges av, og legg bærene tett og fast på glassene. Eddik, i glassene.. La eddik, sukker, nelliker nellik og kanel småkoker småkoke i 10 minutter, helles op minutter.. Hell laken opp og la den bli kald før den fylles kold i glassene. Disse steriliseres glassene.. Lukk glassene og steriliser dem i 20 minutter ved 80° C. 80 °C.

Note on Modernised

Mål er skrevet i moderne enheter og bærmengden er satt til 1 kg ut fra oppskriftens ingrediensliste. Det er presisert at eddiklaken skal avkjøles før den helles på; ellers uendret.

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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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