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Raw fruit juice

Raw fruit juice is made by layering 5 kg berries and 5.5 kg icing-grade sugar in a crock with vinegar or tartaric acid, leaving it about a month with daily stirring, straining, adding 1/2 g benzoate per litre and bottling. 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 calls the raw preserve "far to be preferred from a health point of view" and suggests using the leftovers in the straining bag for marmalade, soup or porridge.

How to make it

  1. 1

    Layer

    Layer berries and sugar in a crock and pour in the vinegar (or tartaric acid).

  2. 2

    Stir and steep

    Leave the crock covered for 14 days and stir every day. Then leave it until the berries have yielded their juice. Check the juice now and then, remove any foam and stir occasionally.

  3. 3

    Strain

    After about a month strain the juice through a straining cloth. Stir in sodium benzoate dissolved in a couple of tbsp of lukewarm boiled water, 1/2 g per litre of juice.

  4. 4

    Bottle

    Fill bottles, then cork them or cover with parchment paper. Use the leftovers in the straining bag for marmalade, or boil them with water for soup or porridge.

  5. 5

    Note

    Sodium benzoate is a food additive (E211) with regulated use. Keep bottles cool and discard the juice if it ferments or grows mould.

Changes from the original

"Melis" is kept; "benzoesurt natron" is written as sodium benzoate. The timing is about 14 days to 1 month. Food safety advice is added.

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Frequently asked questions

What do I do with the leftovers in the straining bag?
Use them for marmalade, or boil them with water for soup or porridge.
Why vinegar or tartaric acid?
The text lists it as an addition without explanation; the acid probably helps preserve the juice.

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