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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
Modernised → 1949 (proofread, p. 719)~88% of the text changedremovedadded
3 kg rips (renset). 0,25 l vann (per liter bær). 1 l ripssaft (den klare, avsilte saften). 0,5 kg sukker (per liter saft). Ha ripsen i en kjele med 1/4 liter vann per Til hver liter bær. Sett over bær tas ¾ l. vann, settes på varmen og la bærene for å safte seg; gi dem et lite oppkok sig, får under jevn omrøring.. Sil saften gjennom omrøring et lite opkok; siles gjennem et grovt klede og la den stå klæde, står til neste dag. Hell næste dag; den klare saften saft helles forsiktig av bunnfallet.. Mål saften, ha den av. Til hver liter saft tas ½ kg. sukker; begge deler helles i syltekjelen med 1/2 kg sukker per liter. Kok opp syltekjelen, settes over sterk varme under svak varme, omrøres omhyggelig omrøring, og kok i 1/2 time koker ½ time, regnet fra kokepunktet. Skum godt.. Løft kjelen det øieblikk da det kommer i kok. Skummes godt, løftes av varmen og fyll saften varmen, fylles på varme, tørre flasker. Kork flasker, korkes og lakk (eller bruk tette skrukorker). lakses.

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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