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.

Cranberry Compote II

Name: Cranberry Compote II
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 1 kg cranberries (cleaned); 1 kg sugar (added in four portions); 2 dl cold water

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
Boil the berries
Put the water and the cleaned berries over the heat and bring to a boil.
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
Final boil-up
Let it come slowly to a boil at the end without stirring.
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.

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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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