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Cranberry Sauce

Erken's cranberry sauce from 1914: 1 liter cranberries is cooked out covered with 1½ liters water, pressed through a sieve, the purée thinned with the berry juice to the right consistency and seasoned with sugar. An accompanying sauce for game and poultry.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 346 (falt i det fri)

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About the dish

Cranberry sauce (sauce aux airelles) belonged in Erken's time to game and poultry dishes. The recipe is very simple: berries, water and sugar to taste.

How to make it

  1. 1

    Boil the berries

    Put the cleaned berries and the water in a pot and boil covered until the berries are well cooked out.

  2. 2

    Press

    Press the berries through a sieve or food mill into a purée, and reserve the juice.

  3. 3

    Adjust and season

    Thin the purée with the juice from the berries until the sauce is suitably smooth, and add sugar to taste.

Changes from the original

The quantities are given in liters as in the original; "press" is interpreted as sieve/food mill. The method is divided into numbered steps.

Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 346) → 1949 (korrekturlest, s. 381)~36% av teksten endretfjernetlagt til
1 (Sauce aux airelles.) Ingrediensliste: 1/2 l. tranebær 1 1/2 l. vand vann sukker. De rensede bær og vand vann koker under lok, lokk til bærene er godt utkokt; presses gjennem presse. Pureen fortyndes fortynnes med saften fra bærene, bærene til sausen blir passe jevn. Sukker tilsættes tilsettes efter smak.

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Frequently asked questions

What is the cranberry sauce made of?
Just three things: 1 liter cranberries, 1½ liters water and sugar to taste.
How is it made?
Cleaned berries are boiled with the water, covered, until the berries are well cooked out. The mass is pressed through a press, and the purée is thinned with the juice from the berries until the sauce is suitably smooth. Finally it is sweetened with sugar to taste.
How long does it take?
Allow about 40 minutes in all, including boiling and pressing. The recipe makes about 8 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 346.

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