What is the ratio between blackcurrants and redcurrants?

1 part blackcurrants to 3 parts redcurrants. Blackcurrants are strong in flavor, so redcurrants make up the main amount. In addition, 1 liter of water is used for the berries.

How much sugar should I use?

½ kg sugar per liter of finished, strained juice. You must therefore measure the juice after straining, before adding the sugar.

The berries are boiled with the water, then the mass is strained. The juice is cooked further "as usual" with sugar, skimmed, and filled hot into clean bottles or jars. Expect around 70 minutes in total.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) of 1914, page 604, in the chapter on preserving and cordials.

Blackcurrant and Redcurrant Cordial

A blended cordial of 1 part blackcurrants and 3 parts redcurrants boiled with water, strained, and cooked like ordinary cordial with about ½ kg sugar per liter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 604 (falt i det fri)

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About the dish

The first recipe in Erken's section "Blended Cordials." Blackcurrants give color and aroma, redcurrants the fresh acidity and good gelling ability.

How to make it

1
Boil the berries
Boil the blackcurrants and redcurrants with the water until the berries are well cooked out.
2
Strain
Strain the juice through a straining cloth and measure it.
3
Cook the cordial
Dissolve ½ kg sugar per liter of juice before it boils; boil 4–5 minutes and skim.
4
Bottle
Fill the cordial into warm, dry bottles, cork, and seal.

Changes from the original

The sugar amount, which was lost in the OCR, is read as ½ kg per liter of juice (Erken's usual amount). Units modernized.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 725)~94% of the text changedremovedadded

1 ~~del solbær. 3 deler rips. 1 l vann. 0,5 kg sukker (per liter saft). Kok~~ l. solbær og 3 l. rips ~~med vannet til bærene er godt utkokt.. Sil saften gjennom silklede og mål den.. Løs opp~~ 1 l. vann ½ kg kg. sukker ~~per liter saft før den koker; kok 4–5 minutter og skum.. Fyll saften på varme, tørre flasker, kork og lakk.~~ pr. l. saft. Bærene kokes med vannet, siles. Saften kokes som almindelelig.

Note on Modernised

Sukkermengden, som falt bort i OCR-en, er lest som ½ kg per liter saft (Erkens vanlige mengde). Enheter modernisert.

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Frequently asked questions

What is the ratio between blackcurrants and redcurrants?: 1 part blackcurrants to 3 parts redcurrants. Blackcurrants are strong in flavor, so redcurrants make up the main amount. In addition, 1 liter of water is used for the berries.
How much sugar should I use?: ½ kg sugar per liter of finished, strained juice. You must therefore measure the juice after straining, before adding the sugar.
How do I proceed?: The berries are boiled with the water, then the mass is strained. The juice is cooked further "as usual" with sugar, skimmed, and filled hot into clean bottles or jars. Expect around 70 minutes in total.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) of 1914, page 604, in the chapter on preserving and cordials.

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