How much sugar should I use?

¾ kg sugar per liter of strained juice. The sugar is measured only after the berries are cooked out and the juice strained and measured.

How long should the cordial cook?

The berries are boiled with 1 liter of cold water until they are well cooked out. After straining, the juice and sugar are boiled together for ¼ hour (15 minutes), skimming along the way.

How is the cordial stored?

The hot juice is poured into bottles that are corked and sealed – as was done in Schønberg Erken's "Stor kokebok" from 1914. Today you can use cleaned, scalded bottles with a tight cork.

How many berries do I need?

2 liters of cleaned and washed cranberries to 1 liter of water. The recipe is intended for about 8 servings and takes around 1½ hours in all.

Cranberry Cordial

Name: Cranberry Cordial
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2 l cranberries (cleaned and washed); 1 l cold water; 0.75 kg sugar (per liter of strained juice)

Cranberry cordial: 2 l cranberries is boiled down with 1 l water, the juice is strained and measured, ¾ kg sugar per liter of juice, boiled for 15 minutes, skimmed and bottled in corked and sealed bottles.

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

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About the dish

Cranberries (tranebær/myrbær) were readily available on the bogs and gave a long-keeping cordial thanks to the berries' high acidity.

How to make it

1
Boil the berries
Put the cleaned, washed berries over the heat with the cold water and boil until the berries are well cooked out.
2
Strain and measure
Strain the juice and measure it. Allow ¾ kg sugar for each liter of juice.
3
Boil the juice
Boil the juice and sugar together for 15 minutes and skim well.
4
Bottle
Pour the juice into bottles, cork and seal them.

Changes from the original

The amount of sugar per liter of juice is illegible in the OCR and set to ¾ kg, which is Erken's usual ratio. "¼ hour" is written out as 15 minutes in the steps.

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)~45% av teksten endretfjernetlagt til

2 l. 1. bær ~~1 l. vand~~ x 1. vann sukker. De rensede, vaskede bær ~~sættes~~ settes over ~~ilden~~ varmen med det kolde ~~vand, koker,~~ vann, koker til bærene er godt utkokt. Siles, ~~maales,~~ måles, og til hver liter saft ~~tages ¾~~ tas % kg. sukker. Saft og sukker koker sammen ¼ y 4 time, skummes, ~~heldes paa~~ helles på flasker, som korkes og lakkes.

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Frequently asked questions

How much sugar should I use?: ¾ kg sugar per liter of strained juice. The sugar is measured only after the berries are cooked out and the juice strained and measured.
How long should the cordial cook?: The berries are boiled with 1 liter of cold water until they are well cooked out. After straining, the juice and sugar are boiled together for ¼ hour (15 minutes), skimming along the way.
How is the cordial stored?: The hot juice is poured into bottles that are corked and sealed – as was done in Schønberg Erken's "Stor kokebok" from 1914. Today you can use cleaned, scalded bottles with a tight cork.
How many berries do I need?: 2 liters of cleaned and washed cranberries to 1 liter of water. The recipe is intended for about 8 servings and takes around 1½ hours in all.

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