How do I extract the juice from the cranberries?

Place the berries in a tall jar with a lid – 1 liter of berries and 2 deciliters of water – and set the jar in a pot with enough cold water that it reaches above the berries in the jar. The berries release their juice from the steam heat, and the juice is strained off.

What is the ratio between juice and sugar?

1 kg juice to 1 kg sugar, plus 2 deciliters of water. The sugar is melted with the water over low heat, and when the water has evaporated, the juice is poured in.

How long should the jelly cook, and how is it filled?

It should simmer, stirring, for 10 minutes. Then it is poured into jelly cups or glasses moistened with cognac or cold water, so the jelly releases more easily.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 603.

Cranberry Jelly

Erken's cranberry jelly from 1914: berries are steamed to juice in a jar in a water bath, the juice is boiled for 10 minutes with melted sugar (1 kg sugar per kg juice, melted with 2 dl water) and poured into jelly cups moistened with cognac.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 603 (falt i det fri)

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About the dish

Cranberries were one of the tart, long-keeping autumn berries Erken liked to use for jelly. The juice is drawn out by steaming in a jar in a water bath — a gentle method that yields clear juice, before it is cooked into jelly with melted sugar.

How to make it

1
Set the berries to juice
Clean the berries and place them in a tall jar with a lid together with 2 dl water per liter of berries. Set the jar in a pot with enough cold water that the water stands above the berries in the jar.
2
Steam out the juice
Heat and let it steep until the berries have released their juice well. Strain off the juice.
3
Melt the sugar
Melt the sugar with 2 dl water over low heat.
4
Cook the jelly
When the water has evaporated, pour in the juice and let it simmer, stirring, for 10 minutes.
5
Fill up
Pour the jelly into jelly cups or glasses moistened with cognac or cold water.

Changes from the original

Quantities converted to modern measures (deciliters/kilos). The amount of sugar for the jelly, which was unclear in the original's ingredient list, is set to 1 kg per kg of juice as the text assumes. The method is divided into numbered steps.

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. 603) → 1949 (korrekturlest, s. 723)~97% av teksten endretfjernetlagt til

1 kg. saft 1 kg. sukker 2 del. vand. Ha bærene i en høi, tildækket krukke — 1 l. bær, 2 del. vand —, sæt denne i en gryte med saa meget koldt vand, at vandet naar over bærene i krukken. Naar bærene har saftet sig godt, Geléen siles ~~de,~~ fra bærene, og til geleen tages sukkeret, som smeltes med vandet over svak varme; naar vandet er fordampet, heldes saften i; smaatrækker under omrøring i 10 minutter. Heldes op i gelékopper eller glas, vætet med konjak eller koldt vand. geléen tas sukker.

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Frequently asked questions

How do I extract the juice from the cranberries?: Place the berries in a tall jar with a lid – 1 liter of berries and 2 deciliters of water – and set the jar in a pot with enough cold water that it reaches above the berries in the jar. The berries release their juice from the steam heat, and the juice is strained off.
What is the ratio between juice and sugar?: 1 kg juice to 1 kg sugar, plus 2 deciliters of water. The sugar is melted with the water over low heat, and when the water has evaporated, the juice is poured in.
How long should the jelly cook, and how is it filled?: It should simmer, stirring, for 10 minutes. Then it is poured into jelly cups or glasses moistened with cognac or cold water, so the jelly releases more easily.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 603.

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