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Pears in Lingonberry Sauce

Pears in lingonberry sauce (Erken 1914): 3 l lingonberries are boiled with 1 l water for half an hour and strained. Whole peeled pears (1–2 kg) are boiled tender in the juice, the juice is sweetened with 375 g per liter, boiled clear, and poured hot over the pears. Does not keep long.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 597 (falt i det fri)

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About the dish

A Norwegian take on preserved pears: whole pears boiled in lingonberry juice, which gives a beautiful red color and a fresh, tart character. Erken warns that the dish does not keep long.

How to make it

  1. 1

    Cook the juice

    Boil lingonberries and water together for half an hour, and strain off the juice.

  2. 2

    Prepare the pears

    Peel the pears, but do not cut them. A little of the stem may be left on.

  3. 3

    Boil the pears

    Measure out the lingonberry juice and put it over the heat. Boil the pears in the juice until barely tender, and take them out.

  4. 4

    Sweeten the sauce

    Add 375 g sugar for each liter of juice. Boil until the sugar is well dissolved, and skim off the foam.

  5. 5

    Fill and seal

    Pour the hot sauce over the pears and seal at once. The dish cannot be stored for long.

Changes from the original

Amounts are set in modern units; the sugar amount is given as 375 g per liter of lingonberry juice as the original states. The method is divided into numbered steps.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 597) → Modernised~80% of the text changedremovedadded
3 l. tyttebær l tyttebær. 1 l. vand 1—2 kg. l vann. 1,5 kg pærer sukker. Tyttebærene (1–2 kg etter ønske). 375 g sukker (per liter tyttebærsaft). Kok tyttebær og vandet koker vann sammen 1/2 i en halv time, siles. Pærerne skrælles, og sil av saften.. Skrell pærene, men deles ikke; litt del dem ikke. Litt av stilken kan sitte igjen. — Tyttebærsaften maales, sættes igjen.. Mål opp tyttebærsaften og sett den over ilden; heri koker pærerne, varmen. Kok pærene i saften til de så vidt er saavidt møre; tages op, møre, og sausen tilsættes ta dem opp.. Tilsett 375 gr. g sukker til hver liter saft; koker, saft. Kok til sukkeret er godt opløst, skummes oppløst, og heldes varm skum av.. Hell den varme sausen over pærerne, tilbindes pærene og bind til straks. Kan Retten kan ikke opbevares i længere tid. oppbevares lenge.

Note on Modernised

Mengder er satt i moderne enheter; sukkermengden er oppgitt som 375 g per liter tyttebærsaft slik originalen angir. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How long should the lingonberries boil?
The lingonberries are boiled with the water for about half an hour, then the juice is strained.
How much sugar goes in the sauce?
Measure out the strained lingonberry juice and add 375 grams of sugar per liter of juice. Boil until the sugar is well dissolved, and skim off the foam.
Should the pears be cut?
No, the pears are peeled whole, and a little of the stem may be left on. They are boiled in the lingonberry juice until barely tender.
Can the pears be stored long?
No. The sauce is poured hot over the pears and the jars are sealed at once, but the recipe from Schønberg Erken's "Stor kokebok" (1914) states that they cannot be kept for a long time.

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