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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. 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. 2

    Steam out the juice

    Heat and let it steep until the berries have released their juice well. Strain off the juice.

  3. 3

    Melt the sugar

    Melt the sugar with 2 dl water over low heat.

  4. 4

    Cook the jelly

    When the water has evaporated, pour in the juice and let it simmer, stirring, for 10 minutes.

  5. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 603) → Modernised~80% of the text changedremovedadded
1 kg. saft l tranebær (til safting, rensede). 2 dl vann (til safting av bærene). 1 kg. sukker kg tranebærsaft. 1 kg sukker. 2 del. vand. Ha dl vann (til å smelte sukkeret). Rens bærene og legg dem i en høi, tildækket høy krukke — 1 l. bær, med lokk sammen med 2 del. vand —, sæt denne dl vann pr. liter bær. Sett krukken i en gryte med saa meget koldt vand, så mye kaldt vann at vandet naar vannet står over bærene i krukken. Naar krukken.. Varm opp og la det trekke til bærene har saftet sig godt, siles de, og til geleen tages sukkeret, som smeltes seg godt. Sil saften av.. Smelt sukkeret med vandet 2 dl vann over svak varme; naar vandet varme.. Når vannet er fordampet, heldes hell saften i; smaatrækker i og la det småtrekke under omrøring i 10 minutter. Heldes op minutter.. Hell geleen i gelékopper eller glas, vætet glass som er fuktet med konjak konjakk eller koldt vand. kaldt vann.

Note on Modernised

Mengder er omregnet til moderne mål (desiliter/kilo). Sukkermengden til geleen, som var utydelig i originalens ingrediensliste, er satt til 1 kg pr. kg saft slik teksten forutsetter. Fremgangsmåten er delt i nummererte trinn.

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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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