Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Unfermented Grape Juice
Ingredients
Directions
Extract the juice
Cook the grapes until the seeds separate from the pulp.
Place the pulp in a bag and hang it over a bowl to collect the juice.
Once dripping is complete, return the juice to the kettle.
Boil and bottle
Boil the juice for a few minutes, adding a little sugar.
Bottle the juice and cork tightly.
When cold, dip the corks in melted wax.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Grape + sugartop 23% of all pairsSmell alikelowCooked together7,490 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grapes
- Provide the juice that makes up the finished drink.
- Sugar
- Adds sweetness to the juice, balancing the grapes' tartness.
The step that matters
Cork tightly after boiling. Boiling the juice and sealing it while hot helps drive out air and reduces the chance of spoilage in the bottle. Loose corks let air and microbes in, so the juice may ferment or spoil.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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