Name: Canned Grapes
Ingredients: 6 quarts of grapes; 1 quart of sugar; ½ cup of water

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 ↓

Canned Grapes

Ingredients

6 quarts of grapes
1 quart of sugar
½ cup of water

Directions

Prepare the pulp

Squeeze the pulp out of the grape skins.
Cook the pulp for 5 minutes, then strain through a fine sieve to remove the seeds.

Cook and can

In a preserving kettle, combine the water, skins, and pulp, and heat slowly to boiling.
Skim the fruit, then add the sugar.
Boil for 15 minutes.
Put into jars as directed.

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.

Grape + sugartop 23% of all pairs

Smell alikelow

Cooked 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 fruit, with skins supplying colour and pulp supplying body and flavour.
Sugar: Adds sweetness and helps preserve the fruit once it is cooked and jarred.

“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.