Sweet red currant cordial in which the berries are crushed and left for 4 days before pressing; ½–¾ kg sugar per liter of juice is dissolved in the cold juice, boiled 3 minutes, and bottled warm in clean bottles.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 599 (falt i det fri)
One of several red currant cordial methods in the preserving chapter of "Stor kokebok" (1914). Here the berries are fermented for four days before pressing — an old method that gave a clear, aromatic juice.
Crush the berries
Crush the currants and let them stand for 4 days. Stir often.
Press the juice
Press the juice from the berries and measure how many liters you have.
Mix in the sugar while cold
Stir ½–¾ kg sugar per liter into the cold juice. The sugar must be completely dissolved before the juice begins to boil.
Boil briefly
Boil the juice for 3 minutes.
Fill the bottles
Fill the warm juice into clean, warm, dry bottles and cork them at once. The corks should have soaked in hot water or been steamed.
Amounts are given per liter of pressed juice, as in the original. Cork/resin sealing is kept as described, but the bottles can today be closed with clean screw caps. The method is broken into steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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