Can other berries be used?

Yes, the book says they can be treated the same way; for lingonberries use only 30 g tartaric acid.

It adds acidity and helps preserve the unboiled juice.

¾ kg light brown sugar per litre of juice.

Raw blueberry juice

Crushed blueberries steep for 24 hours in cold water with tartaric acid, are strained for 24 hours, stirred with light brown sugar (¾ kg per litre) and bottled. From Erken's Stor kokebok (1949), p. 704.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 704 (falt i det fri)

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About the dish

A raw juice without boiling, where tartaric acid acts as a preserving acid. The book says other berries can be treated the same way, with 30 g tartaric acid for lingonberries.

How to make it

1
Steep
Crush the berries and pour over the cold, unboiled water and the crushed tartaric acid. Leave for 24 hours.
2
Strain
Strain through a double jelly bag and let it hang for 24 hours.
3
Stir in the sugar
Add ¾ kg light brown sugar for each litre of juice. Stir for 2 hours (the original says til samme kant).
4
Bottle
Skim, pour into bottles, cork and seal. Note: The juice is raw and not heat-treated. Keep it cold and use it soon, or heat it to at least 85 °C (185 °F) before bottling if it is to be stored.

Changes from the original

Measures are converted to modern units. The original's phrase about stirring til samme kant for 2 hours is unclear and rendered as stir for 2 hours. Kim 30 gr. is read as only 30 g.

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Frequently asked questions

Can other berries be used?: Yes, the book says they can be treated the same way; for lingonberries use only 30 g tartaric acid.
Why tartaric acid?: It adds acidity and helps preserve the unboiled juice.
How much sugar?: ¾ kg light brown sugar per litre of juice.

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