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Cloudberry purée

Cloudberry purée is made from crushed cloudberries with 1 g sodium benzoate per kg, pressed through a hair sieve, filled in jars, topped with melted paraffin and sealed. It is sweetened when used. From Erken's Stor kokebok (1949), p. 726.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 726 (falt i det fri)

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About the dish

Erken highlights the purée as rich in vitamins and suggests it with cream, oat cereal, puddings, ice cream and cake fillings.

How to make it

  1. 1

    Crush the berries

    Pound or grind the weighed berries.

  2. 2

    Add benzoate

    Dissolve 1 g sodium benzoate per kg of berries in a little boiled, well-cooled water (it dissolves in 2 parts water) and stir it in.

  3. 3

    Strain and fill

    Stir the purée well, press it through a hair sieve and fill jars.

  4. 4

    Paraffin and seal

    Pour a layer of melted dry paraffin on top, not too hot. Tie parchment paper over or screw on lids.

  5. 5

    Note

    Sodium benzoate is a food additive (E211) with regulated use. A paraffin layer is no longer recommended; keep cold or freeze. Sweetened when used.

Changes from the original

"Benzoesurt natron" is rendered as sodium benzoate. The weighed berries are written as a base of 1 kg. Food safety advice is added.

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Frequently asked questions

What is cloudberry purée used for?
With cream, oat cereal or boiled grains, puddings, ice cream and cake fillings.
Is it sweetened?
No, it is sweetened only when used.

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