What kind of apples are used for crab apple preserve?

The recipe uses 2 liters of apples – small crab apples. They should be well dried before being placed in the boiling vinegar syrup.

How long should it cook?

Vinegar, sugar, cinnamon, and cloves are boiled for 20 minutes. The apples are cooked in it for 10 minutes, lifted out, and the sauce is reduced for half an hour before being poured boiling over the apples. This is repeated the next day – which is why the recipe takes close to a full day in all.

What spices and amounts are needed?

1/4 liter vinegar, 1 kg sugar, a small piece of cinnamon, and 4 whole cloves for 2 liters of apples.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok from 1914, page 597, in the chapter on preserving.

Crab Apple Preserve

Name: Crab Apple Preserve
Prep time: 45 min
Cook time: 25 h 15 min
Total time: 26 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 2 l crab apples (whole, well dried); 2.5 dl vinegar (1/4 liter); 1 kg sugar; 1 pcs cinnamon stick (a small piece); 4 pcs whole cloves

Crab apple preserve (1914): 2 l small apples simmered 10 minutes in a brine of 1/4 l vinegar, 1 kg sugar, cinnamon, and cloves that has first boiled 20 minutes. The sauce is reduced for half an hour and poured boiling over the apples; repeated the next day.

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

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About the dish

Crab apples (small ornamental apples) were preserved whole in spiced vinegar syrup and used as a condiment for roasts and game. The recipe appears in the preserving chapter of Stor kokebok (1914).

How to make it

1
Boil the spiced brine
Boil the vinegar, sugar, cinnamon, and cloves for 20 minutes.
2
Cook the apples
Put the well-dried apples in the brine and let them simmer for 10 minutes.
3
Reduce the sauce
Lift out the apples with a slotted spoon. Let the sauce reduce for half an hour and pour it boiling over the apples.
4
Repeat the next day
Repeat the reduction and pouring-over the next day. Then fill into jars or glasses and tie shut.

Changes from the original

The volume measure for the apples has been kept as in the original (2 liters), with vinegar given in deciliters. The method has been rewritten into numbered steps in modern Norwegian.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 597) → 1949 (korrekturlest, s. 717)~60% av teksten endretfjernetlagt til

2 l. epler ~~1/4~~ ¾ l. eddik 1 ¼ kg. sukker 1 ~~litet~~ lite stykke kanel 4 hele ~~nellik.~~ nelliker. Eddik, sukker og ~~krydderier~~ kryddrier koker i 20 minutter; de godt ~~tørrede~~ tørkede epler ~~lægges i og koker~~ legges i ~~10 minutter. Eplerne tages op, sausen koker ind 1/2 time, heldes kokende over eplerne; dette gjentages næste dag.~~

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Frequently asked questions

What kind of apples are used for crab apple preserve?: The recipe uses 2 liters of apples – small crab apples. They should be well dried before being placed in the boiling vinegar syrup.
How long should it cook?: Vinegar, sugar, cinnamon, and cloves are boiled for 20 minutes. The apples are cooked in it for 10 minutes, lifted out, and the sauce is reduced for half an hour before being poured boiling over the apples. This is repeated the next day – which is why the recipe takes close to a full day in all.
What spices and amounts are needed?: 1/4 liter vinegar, 1 kg sugar, a small piece of cinnamon, and 4 whole cloves for 2 liters of apples.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok from 1914, page 597, in the chapter on preserving.

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