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Sauce

Raisin Sauce

A sauce made from soaked raisins and sherry wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Raisin and sherry work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 386 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Raisin Sauce

Ingredients

Directions

  1. Soak the raisins in boiling water to cover for 20 minutes.

  2. Drain and cut the raisins in halves.

  3. Add the Sherry wine, cover, and let stand for 2 hours.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Raisin + sherrytop 17% of all pairs
    Smell alikemoderate
    Cooked together386 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Raisin + winetop 23% of all pairs
    Smell alikelow
    Cooked together1,324 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raisins
Provide the main fruity sweetness and body of the sauce once softened.
Sherry wine
Adds acidity and aromatic depth that complements the sweetness of the raisins.

Swap the raisin

How well each one fits the dish's main ingredients (sherry, wine):

  1. Grapefits better
  2. Applefits better
  3. Pineapplefits better
  4. Raisinthe original

Fit is the average pairing score against sherry, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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