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Crab Apple Preserve

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. 1

    Boil the spiced brine

    Boil the vinegar, sugar, cinnamon, and cloves for 20 minutes.

  2. 2

    Cook the apples

    Put the well-dried apples in the brine and let them simmer for 10 minutes.

  3. 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. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 597)~82% of the text changedremovedadded
2 l paradisepler (hele, godt tørkede). 2,5 dl l. epler 1/4 l. eddik (1/4 liter). 1 kg sukker. kg. sukker 1 stk kanelstang (et lite stykke). litet stykke kanel 4 stk hele nellik. Kok eddik, sukker, kanel Eddik, sukker og nellik krydderier koker i 20 minutter.. Legg minutter; de godt avtørkede eplene tørrede epler lægges i laken og la dem koke koker i 10 minutter.. Ta eplene opp med hullsleiv. La minutter. Eplerne tages op, sausen koke inn i en halv time og hell den koker ind 1/2 time, heldes kokende over eplene.. Gjenta innkokingen og overhellingen neste eplerne; dette gjentages næste dag. Fyll deretter på krukker eller glass og bind til.

Note on Modernised

Volummål for eplene er beholdt som i originalen (2 liter), eddik oppgitt i desiliter. Fremgangsmåten er skrevet om til nummererte trinn på moderne norsk.

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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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