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Grape Juice

From an old cookbook · modernised transcription
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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 Juice

Ingredients

Directions

  1. Crush Concord grapes between corrugated rollers, avoiding crushing the seeds.

  2. Place the crushed grapes in a press and extract the juice like you would for apples.

  3. Immediately heat the juice in a kettle to 190°F (88°C).

  4. Fill sterilized 5-gallon glass demijohns with the juice, cork them, and store in a dark cellar.

  5. Cover the cork with a circle of raw cotton and then with a smaller circle of pure tin foil, pressing the cork in until the foil is below the lip of the demijohn.

  6. Once sediment settles and a clear line is defined, siphon off the clear liquid into a kettle.

  7. Add sugar and water if desired, and slowly heat to 180°F (82°C).

  8. Bottle the juice, sterilizing half-pints for 45 minutes, pints for 60 minutes, and quarts for 75 minutes at 190°F (88°C).

  9. Heat the remaining sediment to 190°F (88°C) and fill the demijohns again, corking as before.

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

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