Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Tart Red Currant Juice

Unsweetened tart red currant juice: the berries are juiced in a jar in a water bath, the juice is strained through a flannel bag, bottled, and sterilized in a water bath until beads form in the bottleneck; keeps for several years.

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

Be the first to rate

About the dish

Unsweetened, preserved red currant juice from the preserving chapter of "Stor kokebok" (1914). The juice was sterilized in the bottle in a water bath with hay in the bottom of the pot, so the bottles would not crack.

How to make it

  1. 1

    Steam out the juice

    Fill the currants into a jar. Set the jar in a pot with water reaching ¾ of the way up the jar, and let it boil well.

  2. 2

    Strain the juice

    Strain the juice through a flannel bag so it turns completely clear.

  3. 3

    Fill the bottles

    Fill the clear juice into clean, dry bottles.

  4. 4

    Sterilize in a water bath

    Set the bottles in a pot with hay (or a kitchen towel) in the bottom and cold water around them. Boil until beads begin to appear in the bottleneck.

  5. 5

    Cork and store

    Take the bottles out, cork at once, and seal with resin or tight screw caps. The juice can keep for several years.

Changes from the original

Measurements and method are kept; resin-sealing can today be replaced with tight screw caps. The hay in the bottom of the pot can be swapped for a kitchen towel. The steps are written in modern language.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 719) → 1914 (proofread, p. 599)~53% of the text changedremovedadded
Ribs, plukket i godt veir De i godt vær veir plukkede rips fylles ribs fyldes i en krukke, settes sættes i gryte, fylt fyldt med vann så vand saa høit, at det går ¾ gaar 3/4 op på paa krukken, kokes vel, hvorefter saften frasiles gjennem en flonellpose. flonelpose. Den klare saft fylles på fyldes paa rene, tørre flasker, som settes sættes i en gryte, hvori høi eller papir hø i bunnen bunden og koldt vann; koker inntil vand; koker, indtil perler begynner å begynder at vise sig i flaskenes flaskernes hals, optas, optages, korkes straks, harpikses. Kan holde sig i flere år. aar.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why should the currants be picked in fine weather?
Berries picked in dry, fine weather contain less rainwater and keep better, so the juice is more durable and concentrated. This is a classic piece of advice from Schønberg Erken (Stor kokebok, 1914).
How is the juice extracted?
The currants are filled into a jar that is set in a pot with water reaching ¾ of the way up the jar. Everything is boiled well, and the juice is then strained through a flannel bag so it turns clear.
How is the juice preserved in the bottle?
The clear juice is filled into clean, dry bottles that are set in a pot with hay in the bottom and cold water. Boil until beads appear in the bottleneck, take the bottles out, cork at once, and seal with resin.
How long does the juice keep?
According to the recipe, the corked and resin-sealed juice can keep for several years. Reckon on about 4 hours of work and boiling in all.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!