How much sugar should I use?

375 grams of sugar per liter of strained juice. You therefore measure the juice after the berries are cooked out and strained, and figure the sugar from that.

How long should the cordial cook?

The berries are cooked with the water (1 liter of water to 2 liters of berries) until they are well cooked out. After straining and adding sugar, the juice is cooked for 10 minutes, skimming along the way.

How do I fill the cordial into bottles?

The cordial is filled hot into warm, dry bottles, which are then corked and sealed with wax. Warm bottles keep the glass from cracking.

What gives the flavor besides berries and sugar?

The recipe uses ¼ vanilla bean, which gives a mild vanilla flavor to the sweet lingonberry cordial. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 604.

Lingonberry Cordial, Sweet

Sweet lingonberry cordial: 2 l berries cooked with 1 l water, strained, and the juice cooked 10 minutes with 375 g sugar per liter plus ¼ vanilla bean before bottling in warm bottles.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 604 (falt i det fri)

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About the dish

Standard sweet lingonberry cordial from the preserving chapter, cooked with a hint of vanilla. The cordial was filled hot into warm bottles and the corks sealed with wax to prevent fermentation.

How to make it

1
Cook the berries
Cook the cleaned, washed berries with the water until they are well cooked out.
2
Strain and measure
Strain the juice through a straining cloth and measure it.
3
Cook the cordial
Add 375 g sugar per liter of juice and the vanilla bean. Cook for 10 minutes and skim well.
4
Bottle
Fill the cordial hot into warm, dry bottles, cork and seal the corks with wax.

Changes from the original

Units modernized (g, l, dl). The amount of vanilla is read as ¼ bean from the OCR's "4 bean".

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 725)~74% of the text changedremovedadded

2 ~~l tyttebær (rensede og vaskede).~~ l. bær 1 ~~l vann. 375 g~~ l. vann sukker ~~(per liter saft). 0,25~~ 1/4 stang vanilje. ~~Kok de~~ De rensede, vaskede ~~bærene~~ bær kokes med vannet til de er godt ~~utkokt.. Sil saften gjennom silklede~~ utkokt, siles, måles, og ~~mål den.. Tilsett 375 g sukker per~~ til hver liter saft ~~og vaniljestangen. Kok~~ tas 375 gr. sukker; kokes i 10 ~~minutter og skum godt.. Fyll saften~~ minutter, skummes, fylles varm på varme, tørre flasker, ~~kork og lakk korkene.~~ korkes, lakses.

Note on Modernised

Enheter modernisert (g, l, dl). Vaniljemengden er lest som ¼ stang av OCR-ens «4 stang».

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Frequently asked questions

How much sugar should I use?: 375 grams of sugar per liter of strained juice. You therefore measure the juice after the berries are cooked out and strained, and figure the sugar from that.
How long should the cordial cook?: The berries are cooked with the water (1 liter of water to 2 liters of berries) until they are well cooked out. After straining and adding sugar, the juice is cooked for 10 minutes, skimming along the way.
How do I fill the cordial into bottles?: The cordial is filled hot into warm, dry bottles, which are then corked and sealed with wax. Warm bottles keep the glass from cracking.
What gives the flavor besides berries and sugar?: The recipe uses ¼ vanilla bean, which gives a mild vanilla flavor to the sweet lingonberry cordial. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 604.

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