How are black currants, red currants, and gooseberries dried?

According to Schønberg Erken's "Stor kokebok" (1914, p. 607), they are treated the same way as blueberries. The berries are cleaned, picked off their stems, and spread out in a thin layer, then dried at a low, steady heat until they are completely dried through.

How long does the drying take?

The time given here is roughly 78 hours (4,680 minutes) in all. Drying berries goes slowly at low heat, and the berries must be turned/stirred along the way so they dry evenly.

How do I know the berries are dry enough, and how are they stored?

The berries should be shriveled and dry all the way through, with no moisture that could cause mold. Cool them completely before placing them in a tightly sealed container or bag in a dry, cool spot.

Black currants, red currants, and gooseberries (drying)

Name: Black currants, red currants, and gooseberries (drying)
Prep time: 20 min
Cook time: 77 h 40 min
Total time: 78 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: black currants, red currants, or gooseberries (fresh, flawless berries)

Black currants, red currants, and gooseberries are dried like blueberries: 3 days of air/sun drying and 4–6 hours on the top rack of the drying oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)

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About the dish

One of the short cross-reference recipes Erken uses to save space: the berries are treated exactly like blueberries.

How to make it

1
Clean the berries
Use only fresh, flawless berries and pick them clean of stems and debris.
2
Air-dry
Let the berries air-dry or sun-dry for 3 days.
3
Finish drying
Place the berries on the top rack of the drying oven and dry them for 4–6 hours.

Changes from the original

The method from the blueberry recipe has been written out in the steps to make the recipe self-contained.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 607) → 1949 (korrekturlest, s. 730)~75% av teksten endretfjernetlagt til

~~Solbær, ribs og stikkelsbær~~ behandles som ~~blaabær.~~ blåbær.

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Frequently asked questions

How are black currants, red currants, and gooseberries dried?: According to Schønberg Erken's "Stor kokebok" (1914, p. 607), they are treated the same way as blueberries. The berries are cleaned, picked off their stems, and spread out in a thin layer, then dried at a low, steady heat until they are completely dried through.
How long does the drying take?: The time given here is roughly 78 hours (4,680 minutes) in all. Drying berries goes slowly at low heat, and the berries must be turned/stirred along the way so they dry evenly.
How do I know the berries are dry enough, and how are they stored?: The berries should be shriveled and dry all the way through, with no moisture that could cause mold. Cool them completely before placing them in a tightly sealed container or bag in a dry, cool spot.

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