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 ↓
Grape Juice
Ingredients
Directions
Prepare the juice
Place the grapes in deep pitchers.
Put the pitchers in the oven overnight with the lamp turned low.
In the morning, pour the clear juice into pint bottles without pressing the grapes.
Sweeten and heat
Add 2 teaspoons of sugar to each bottle.
Put the bottles back in the oven.
Raise the wick.
Leave the bottles in the oven for two hours.
Bottle and seal
Fill the bottles with hot juice.
Cork the bottles.
When nearly cold, drive the corks in tightly with a hammer.
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, which is the base of the drink.
- Sugar
- Adds sweetness to the finished juice in each bottle.
The step that matters
Driving the corks in when nearly cold. Corking while the juice is still hot or too warm lets pressure build and can push corks out. Waiting until nearly cold lets the contents contract, so the corks seal tightly without being forced out later.
“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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