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Cranberry Compote II

Cranberry compote II: 1 kg cranberries is brought to a boil with 2 dl water, and 1 kg sugar is sprinkled over in four portions with a boil-up between each, without stirring. Poured out at once.

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

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About the dish

A variant where the sugar is added in four portions without stirring, so the berries stay whole. The recipe begins at the bottom of page 602 and finishes on page 603.

How to make it

  1. 1

    Boil the berries

    Put the water and the cleaned berries over the heat and bring to a boil.

  2. 2

    Add the sugar in portions

    Sprinkle a quarter of the sugar over without stirring. Let it come back to a boil, add the next quarter, and continue this way until all the sugar is used.

  3. 3

    Final boil-up

    Let it come slowly to a boil at the end without stirring.

  4. 4

    Pour out

    Pour the compote out at once into jars or glasses.

Changes from the original

"2 del." is rendered as 2 dl. The steps are written in modern language.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 602) → Modernisert~73% av teksten endretfjernetlagt til
1 kg. kg tranebær (rensede). 1 kg. kg sukker (tilsettes i fire porsjoner). 2 del. koldt vand. Vandet dl kaldt vann. Sett vannet og de rensede bær sættes bærene over ilden, varmen og naar la det koker, haves fjerdedelen koke opp.. Strø en fjerdedel av sukkeret i; strø det over uten at å røre. La det koke op opp igjen, tilsæt en anden fjerdedel av sukkeret tilsett neste fjerdedel, og saaledes videre, fortsett slik til alt sukkeret er kommet i. brukt.. La det koke sagte op og rør ikke. — Held det sakte opp til slutt uten å røre.. Hell kompotten straks op. opp i krukker eller glass.

Note til Modernisert

«2 del.» er gjengitt som 2 dl. Trinnene er skrevet i moderne språk.

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Frequently asked questions

Why should the sugar be added in four rounds?
By sprinkling in a quarter of the sugar at a time and letting the compote come back to a boil between each addition, the sugar dissolves evenly and the berries stay whole. The recipe stresses that you should not stir along the way.
How much water and sugar is needed?
For 1 kg cranberries you use 1 kg sugar and 2 deciliters of cold water. The water and the cleaned berries are put over the heat first.
What do I do when the compote is ready?
It should be poured out at once, right after the last gentle boil-up. Total preparation is about 35 minutes, and the recipe makes about 8 servings.
Where does the recipe come from?
It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 602, under preserving and compotes.

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