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Sweet Red Currant Cordial, I

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)

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About the dish

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.

How to make it

  1. 1

    Crush the berries

    Crush the currants and let them stand for 4 days. Stir often.

  2. 2

    Press the juice

    Press the juice from the berries and measure how many liters you have.

  3. 3

    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.

  4. 4

    Boil briefly

    Boil the juice for 3 minutes.

  5. 5

    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.

Changes from the original

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 599)~89% of the text changedremovedadded
3 kg rips (gir ca. 1,5–2 l saft). 1 l ripssaft (presset saft, mål før sukkeret veies). 0,63 kg sukker (1/2–3/4 kg per liter saft). Knus ripsen og la den stå i 4 døgn. Rør ofte om.. Press saften fra bærene og mål opp hvor mange Ribs Til hver liter du har.. Rør 1/2–3/4 kg saft 1/2 à 3/4 kg. sukker per Bærene knuses, staar 4 dage, omrøres ofte. Saften presses fra. Til hver liter saft tilsættes 1/2 à 3/4 kg. sukker. Sukkeret haves i den kalde saften. Sukkeret må kolde saft; sukkeret maa være helt oppløst før saften begynner å koke.. Kok opløst, naar saften i begynder at koke; kokes 3 minutter.. Fyll den varme saften på minutter. Fyldes varm paa rene, varme og varme, tørre flasker og kork straks. flasker, som straks korkes. Korkene skal maa ha ligget i varmt vann vand eller dampet. damp.

Note on Modernised

Mengder er oppgitt per liter presset saft, som i originalen. Kork/harpiks er beholdt som beskrevet, men flaskene kan i dag lukkes med rene skrukorker. Fremgangsmåten er delt i trinn.

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Frequently asked questions

Why should the berries stand for four days?
The crushed currants stand for 4 days and are stirred often. This starts a fermentation that loosens the juice from the berry mass, so it is easier to press out.
How much sugar should I use?
½ to ¾ kg sugar per liter of juice. The sugar is added to the cold juice and must be completely dissolved before the juice begins to boil.
How long is the juice boiled?
Only 3 minutes after it has come to a boil. Then it is filled warm into clean, warm, dry bottles that are corked at once – the corks should have soaked in hot water or steam.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 599.

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