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Red Currant Juice

Never use tin, tinned copper, pewter, or iron with acid juices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Red currant and raspberry match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 155 recipes. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

Red Currant Juice

Ingredients

Directions

  1. Gather ripe red currants and crush them on fine sieves.

  2. Put the remaining pulp in a press and mix the juice with the juice from the sieve.

  3. Flavor the mixture with a little raspberry juice.

  4. Pass the mixture through a finer sieve.

  5. Bottle the juice and proceed with a double boiler method.

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. Red currant + raspberrytop 1% of all pairs
    Smell alikestrong
    Cooked together155 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

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

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