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Sweet Red Currant Cordial, II

Sweet red currant cordial no. II: the berries are brought to a boil with ¼ l water per liter of berries, the juice is strained and clarifies overnight, then boiled ½ hour with ½ kg sugar per liter and bottled warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 599 (falt i det fri)

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About the dish

The second of Erken's sweet red currant cordial recipes, in which the berries are brought to a boil with a little water and the juice is left to clarify until the next day before being boiled with sugar.

How to make it

  1. 1

    Juice the berries

    Put the currants in a pot with ¼ liter water per liter of berries. Set it over the heat and let the berries juice; give them a brief boil while stirring steadily.

  2. 2

    Strain and let stand

    Strain the juice through a coarse cloth and let it stand until the next day. Carefully pour the clear juice off the sediment.

  3. 3

    Cook with sugar

    Measure the juice, put it in the preserving kettle with ½ kg sugar per liter. Bring to a boil over high heat while stirring carefully, and boil for ½ hour counted from the boiling point. Skim well.

  4. 4

    Bottle it

    Lift the kettle off the heat and fill the juice into warm, dry bottles. Cork and seal with wax (or use tight screw caps).

Changes from the original

Amounts are given per liter of berries and per liter of juice as in the original, with modern units. Wax-sealing the corks can be replaced with tight 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
1914 (proofread, p. 599) → Modernised~88% of the text changedremovedadded
Ribs Til hver liter bær 1/4 l. vand Til hver 3 kg rips (renset). 0,25 l vann (per liter saft 1/2 kg. bær). 1 l ripssaft (den klare, avsilte saften). 0,5 kg sukker Til hver (per liter bær tages saft). Ha ripsen i en kjele med 1/4 l. vand, sættes paa ilden for at liter vann per liter bær. Sett over varmen og la bærene safte sig, faar seg; gi dem et lite oppkok under jevn omrøring et litet opkok; siles gjennem omrøring.. Sil saften gjennom et grovt klæde, staar klede og la den stå til næste dag; neste dag. Hell den klare saft heldes forsigtig av. Til hver liter saft tages 1/2 kg. sukker; begge dele heldes saften forsiktig av bunnfallet.. Mål saften, ha den i syltekjelen, sættes syltekjelen med 1/2 kg sukker per liter. Kok opp over en rask ild, omrøres sterk varme under omhyggelig omrøring, og koker kok i 1/2 time, time regnet fra det øieblik, da det kommer i kok. Skummes godt, løftes kokepunktet. Skum godt.. Løft kjelen av ilden, fyldes paa varmen og fyll saften på varme, tørre flasker, korkes flasker. Kork og lakkes. lakk (eller bruk tette skrukorker).

Note on Modernised

Mengder er oppgitt per liter bær og per liter saft som i originalen, med moderne enheter. Lakking av korkene kan erstattes med tette skrukorker. Fremgangsmåten er delt i trinn.

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Frequently asked questions

How much water and sugar should I use?
¼ liter water per liter of berries, and ½ kg sugar per liter of finished juice.
Why should the juice stand until the next day?
After straining through a coarse cloth, the juice stands overnight so the sediment settles. The clear juice is then carefully poured off and the sediment left behind. That is why the recipe takes about a full day in all.
How long should the juice boil?
Half an hour counted from the moment the juice comes to a boil, over high heat and with careful stirring. Skim well as you go.
How is the juice bottled?
Lift the kettle off the heat and fill the juice into warm, dry bottles. Cork and seal with wax. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 599.

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