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Sweet Redcurrant Juice

Sweet redcurrant juice from Cookbook for School and Home (1900). Redcurrants are drawn with a little water, strained, rested until the next day; the clear juice is boiled with 500 g sugar per liter for half an hour, skimmed and bottled hot.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 290 (falt i det fri)

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About the dish

En søt, sukret ripssaft der bærene først trekkes med litt vann og får hvile til neste dag før den klare saften kokes med sukker. Hvilen til dagen etter gir en klarere saft fordi grumset synker til bunns.

How to make it

  1. 1

    Draw out the juice

    For each liter of berries, add 2.5 dl water. Set over the heat and let it come to a light boil while stirring steadily so the berries release their juice.

  2. 2

    Strain and let stand

    Strain through a coarse cloth and let it stand until the next day. Then carefully pour off the clear juice (leaving the sediment behind).

  3. 3

    Boil with sugar

    For each liter of juice, add 500 g sugar. Pour both into the preserving pan, set over high heat, stir carefully and boil for half an hour, counted from the moment it begins to boil.

  4. 4

    Skim and bottle

    Skim well, lift the pan off the heat and fill the juice into warm, dry bottles. Cork and seal with wax.

Changes from the original

Mengdene er beholdt som forholdstall (per liter bær / per liter saft). ¼ liter er angitt som 2,5 dl. «Grovt klæde» tilsvarer en silduk eller saftpose. Total tid inkluderer hvile til neste dag.

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Frequently asked questions

Why should the juice stand until the next day?
Resting lets the sediment sink to the bottom so the clear juice can be poured off carefully, giving a cleaner, clearer juice.
How much sugar do I need?
The rule is 500 g sugar per liter of finished, strained juice.
Can the juice keep for a long time?
Sugar and heat treatment aid keeping quality. Fill into clean, warm bottles and seal well; store dark and cool.

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