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Cranberry compote II

Cranberry compote II is made by melting sugar with water, pouring in cranberry juice and letting it steep for 10 minutes, then pouring it into jelly cups moistened with cognac. From Erken's Stor kokebok (1949), p. 723.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 723 (falt i det fri)

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About the dish

A short compote recipe where the sugar syrup is made first and the juice added afterwards.

How to make it

  1. 1

    Melt the sugar

    Melt the sugar with the water over low heat until the water has evaporated.

  2. 2

    Pour in the juice

    Pour in the cranberry juice.

  3. 3

    Steep

    Let it steep gently for 10 minutes, stirring.

  4. 4

    Fill

    Pour the compote into jelly cups or glasses moistened with cognac.

Changes from the original

The original gives no quantities and no ingredient list; the ingredients are taken from the text.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 723) → Modernised~79% of the text changedremovedadded
Sukkeret smeltes sukker (mengde ikke oppgitt i teksten). vann (til å smelte sukkeret). tranebærsaft. konjakk (til å væte gelékopper eller glass). Smelt sukkeret med vannet over svak varme; når varme til vannet er fordampet, helles saften i; småtrekker under omrøring fordampet.. Hell i tranebærsaften.. La det småtrekke i 10 minutter. Helles op minutter under omrøring.. Hell kompotten i gelékopper eller glass, glass som er vætet med konjakk.

Note on Modernised

Originalen gir ingen mengder og nevner ikke ingrediensene i en liste; de er hentet fra teksten. «Småtrekker» er skrevet som å la det småtrekke.

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Frequently asked questions

How much sugar and juice?
The original gives no quantities; adjust to taste.
What is the cognac for?
The cups or glasses are moistened with cognac before the compote is poured in.

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