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Grape Syrup

A syrup made by mashing Catawba grapes, adding sugar, cooking, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 Syrup

Ingredients

Directions

Prepare the juice

  1. Mash the Catawba grapes thoroughly.

  2. Let the pulp stand in an earthen crock for four days in a warm place.

  3. Place the pulp in a jelly bag to drip overnight.

Make and bottle the syrup

  1. For each pint of juice, add 2 pounds of sugar and cook in a double boiler.

  2. Once the syrup is hot and the sugar is dissolved, remove from heat.

  3. When cold, bottle and cork the syrup.

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. 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

Catawba grapes
Provide the juice that becomes the syrup's base flavor and liquid.
Sugar
Sweetens the juice and thickens it into a syrup as it cooks.

The step that matters

Cooking the juice with sugar in a double boiler. Gentle, indirect heat dissolves the sugar without scorching the juice. Sugar must fully dissolve before removing the syrup from heat, or it may crystallize later in the bottle.

“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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