How long should the cranberry compote cook?

It boils covered for 20 minutes together with the vanilla pod. Allow about 30 minutes in total including cleaning and preparation.

Why shouldn't I stir the compote while cooking?

According to the recipe, the skins of the berries become less tough when you leave it undisturbed, and the compote sets better when it gets cold.

What quantities do I need?

1 liter cranberries, ¼ liter water, 400 g sugar and ¼ vanilla pod. The recipe is intended for about 6 servings.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 602.

Cranberry Compote I

Name: Cranberry Compote I
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l cranberries (cleaned); 2.5 dl water (the amount is unclear in the original print); 400 g sugar; 0.25 pod vanilla

Cranberry compote I: 1 l cranberries is cooked covered for 20 minutes with 2½ dl water, 400 g sugar and ¼ vanilla pod, without stirring. The skins become less tough and the compote sets on cooling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 602 (falt i det fri)

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About the dish

A quick compote where the berries are cooked whole under a lid. Erken points out that the method gives less tough skins and that the compote sets from the berries' own pectin.

How to make it

1
Set on the heat
Put water, sugar, the cleaned cranberries and the vanilla pod in a pot.
2
Boil covered
Let it all boil covered for 20 minutes. Do not stir the compote – then the skins become less tough.
3
Cool
Let the compote cool; it sets as it gets cold.

Changes from the original

The amount of water is unclear in the OCR and interpreted as ¼ liter (2½ dl). The language of the steps has been modernized.

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. 602) → 1949 (korrekturlest, s. 722)~49% av teksten endretfjernetlagt til

~~1 l. tranebær ¼ l. vand~~ 14 1. vann 400 gr. sukker ~~¼ stang vanilje. Vand,~~ x 1. tranebær 34 vaniljestang. Vann, sukker og de rensede tranebær koker under ~~lok~~ lokk med vaniljestangen i 20 minutter; skal ikke røres i. ~~Paa~~ På denne ~~maate~~ måte blir skallet mindre seigt, og syltetøiet blir ~~stivt, naar~~ stivt når det blir koldt.

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Frequently asked questions

How long should the cranberry compote cook?: It boils covered for 20 minutes together with the vanilla pod. Allow about 30 minutes in total including cleaning and preparation.
Why shouldn't I stir the compote while cooking?: According to the recipe, the skins of the berries become less tough when you leave it undisturbed, and the compote sets better when it gets cold.
What quantities do I need?: 1 liter cranberries, ¼ liter water, 400 g sugar and ¼ vanilla pod. The recipe is intended for about 6 servings.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 602.

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