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)
A short compote recipe where the sugar syrup is made first and the juice added afterwards.
Melt the sugar
Melt the sugar with the water over low heat until the water has evaporated.
Pour in the juice
Pour in the cranberry juice.
Steep
Let it steep gently for 10 minutes, stirring.
Fill
Pour the compote into jelly cups or glasses moistened with cognac.
The original gives no quantities and no ingredient list; the ingredients are taken from the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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