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Fruit Syrup (Cordial)

Erken's five methods for making fruit syrup: 1) fermenting crushed berries 3–5 days or the juice with 75 g sugar per liter for a week, then drawing off, sugar and boiling; 2) strained juice bottled and sterilized at 70 °C for ½ hour, later sugar and boiling down or 90 °C for 10 min; 3) sour syrup with 4 days' fermentation to avoid sediment; 4) berries and sugar in layers for 2 days; 5) berries boiled with water, strained and boiled with sugar. The pressing residue is fermented 1–2 weeks with water and 5 g citric acid per kg, pressed and boiled into household syrup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 580 (falt i det fri)

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About the dish

Erken's collected overview of fruit-syrup making in the preserving chapter, with five different methods – fermented syrup, sterilized syrup in bottles, sour syrup, layered syrup with sugar and boiled syrup – plus a recipe for household syrup made from the pressing residue.

How to make it

  1. 1

    Method 1 – fermented syrup

    Crush the berries and let them stand to ferment for 3–5 days before pressing; stir the mass daily. Or let the pressed juice ferment with 75 g sugar per liter of juice for one week. When the juice has finished fermenting, it is drawn off after 8–14 days, sugar is added and it is boiled. This gives a completely clear and flavorful syrup.

  2. 2

    Method 2 – sterilized in bottles

    Fill the strained juice into bottles and sterilize at 70 °C (160 °F) for half an hour. Let the bottles stand in a draft-free place until the juice is completely clear. Add sugar and boil down, or sterilize at 90 °C (195 °F) for 10 minutes. Ordinary bottles can be used; they are corked and tied over with twine or wire.

  3. 3

    Method 3 – sour syrup

    For sour syrup, the crushed berries should stand to ferment for 4 days before the juice is pressed off, otherwise a lot of sediment easily forms in the bottles after a while.

  4. 4

    Method 4 – layered with sugar

    Layer berries and sugar in a suitable vessel. Let stand for 2 days and then pour into a straining cloth.

  5. 5

    Method 5 – boiled syrup

    Boil the berries with water until they have released their juice. Strain off and boil the juice with sugar.

  6. 6

    Household syrup from the pressing residue

    Collect the pressing residue of the various berries in a vessel, add up to 1 liter of water per kg of mass plus 5 g citric acid. Let stand to ferment for 1–2 weeks in a cool place and stir daily. Press and boil with sugar into household syrup.

Changes from the original

The five methods have been set out as numbered steps/alternatives in modern Norwegian. The amounts have been kept (75 g sugar per liter of juice, 5 g citric acid per kg of pressing residue); the unclear OCR reading "8 à 1 l. vand" is rendered as "up to 1 liter of water per kg of mass." Sterilization temperatures have been kept as in the original.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 699) → Modernised~72% of the text changedremovedadded
Saft kan tillages på forskjellig måte. 1. Bærene kan knuses modne bær eller frukt (modne bær gir bedre og for noen sorter mer saft). 75 g sukker (per liter saft ved gjæring). sukker (til søtning og innkoking av den ferdige saften). vann (til koking av bær, og ca. 1 liter per kg pressrester). 5 g sitronsyre (per kg pressrester til husholdningssaft). Knus bærene og la dem stå til gjæring 3—5 i 3–5 dager før de presses, røres presses; rør i daglig, eller massen daglig. Eller la den utpressede saft kan man la gjære, tilsatt saften gjære med 75 gr. g sukker pr. 1 l. saft, står 1 per liter saft i én uke. Når den saften er utgjæret, tappes saften fra efter 8—14 dagers forløp, den av etter 8–14 dager, tilsettes sukker og kokes. Man får da Dette gir en absolutt helt klar og vel smakende saft. 2. Den velsmakende saft.. Fyll den silte saft fylles saften på flasker, steriliseres flasker og steriliser ved 70°C. 70 °C i 1/2 time; en halv time. La flaskene står derefter stå trekkfritt til saften blir ganske er helt klar. Tilsettes Tilsett sukker og innkokes kok inn, eller steriliseres steriliser ved 90° 90 °C i 10 minutter. Man Vanlige flasker kan benytte almindelige flasker, som brukes; de korkes og overbindes bindes over med hyssing eller ståltråd. 3. ståltråd.. Til sur saft bør de knuste bær bærene stå til gjæring i 4 dager før saften presses fra; fra, ellers vil der blir det lett bli meget mye bunnfall i flaskene når de har stått etter en tid. 4. Fin, utmerket saft fåes ved at man legger tid.. Legg bær og sukker lagvis i et passende kar; står kar. La stå i 2 døgn og helles hell så over i sileklædet. 5. Man kan også koke bær silkledet.. Kok bærene med vann til bærene de har saftet sig. Siles seg. Sil av og kokes kok saften med sukker. All safttillaking fortjener den største opmerksomhet. Presserester sukker.. Samle pressrestene av de forskjellige bær samles bærene i et kar, tilsettes 1/2 l. tilsett opptil 1 liter vann for hver kg. per kg masse samt 5 gr. sitronsyre, står g sitronsyre. La stå til gjæring 1 å 2 i 1–2 uker på et kjølig sted, røres sted og rør i daglig. Presses Press og kokes kok med sukker til husholdningssaft.

Note on Modernised

De fem metodene er satt opp som nummererte trinn/alternativer på moderne norsk. Mengdeangivelsene er beholdt (75 g sukker per liter saft, 5 g sitronsyre per kg pressrester); den uklare OCR-angivelsen «8 à 1 l. vand» er gjengitt som «opptil 1 liter vann per kg masse». Steriliseringstemperaturer er beholdt som i originalen.

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Frequently asked questions

Why should the berries be ripe?
Ripe berries and fruit give better juice, and for some kinds of berries also more juice.
How long should the juice ferment?
By method 1, crushed berries can stand to ferment 3–5 days with daily stirring before pressing. Alternatively, the pressed juice is left to ferment with 75 g sugar per liter for one week; the juice is drawn off after 8–14 days, sugar is added and it is boiled. Then it becomes completely clear and flavorful.
Which temperatures are used for sterilizing?
By method 2, the strained juice is filled into bottles and sterilized at 70 °C for ½ hour. The bottles stand in a draft-free place until the juice is completely clear, and then sugar is added and the juice is boiled down or sterilized at 90 °C for 10 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 580.

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