Gooseberry salad: cleaned berries steep half an hour in a syrup of sugar and a little water, are flavoured with vinegar, cinnamon and ground clove and put into jars. From Erken's Stor kokebok (1949), p. 579.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 579 (falt i det fri)
Despite the name this is a preserved berry dish, meant as an accompaniment, where the berries keep their shape and colour in the syrup.
Make the syrup
Top and tail the berries. Boil the sugar to a syrup with a couple of spoonfuls of water.
Steep the berries
Let the berries simmer in the syrup for half an hour.
Add the spices
Add the vinegar, cinnamon and clove.
Put in jars
The salad can be put into jars and covered.
Note
Note: Use clean, scalded jars and keep the salad cold. Eat it within a short time, or refrigerate after opening, as the amount of sugar does not give long keeping quality.
Tablespoon written as tbsp. 'A couple of spoons of water' is left without a number. The final step (Note) on keeping quality is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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