Equal parts redcurrants and raspberries are crushed, 1 g benzoate per kg of purée is added, optionally 350 g sugar per kg, stirred for half an hour and filled into jars. Juice from the berries is made like raspberry juice with 3 kg of each. From Erken's Stor kokebok (1949), p. 727.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 727 (falt i det fri)
The recipe shows that the sugar was optional, and refers to the book's raspberry juice for the juice variant.
Crush the berries
Crush equal parts redcurrants and raspberries.
Add benzoate
Dissolve 1 g sodium benzoate per kg of purée in as little water as possible and stir it into the berry purée.
Sugar and stir
Add 350 g sugar per kg of berry mass if you like. Stir with a spoon for 1/2 hour.
Fill
Fill jars. Juice from the same berries is made like raspberry juice; weigh out 3 kg redcurrants and 3 kg raspberries.
Note
Sodium benzoate is a food additive (E211) with regulated use. Keep cold, or freeze.
"Benzoesurt natron" is written as sodium benzoate. Food safety advice is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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