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Dessert

Currants

Currants preserved in cold syrup by boiling the sealed bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: White currant and syrup work together. They rank in the top 40% of all ingredient pairs, and cooks put them together in 4 recipes. The science ↓

Currants

Ingredients

Directions

Prepare

  1. Remove currants from the bunch.

  2. Place currants in bottles.

  3. Add cold syrup to the bottles.

Bottle and boil

  1. Boil the bottles once.

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. White currant + syruptop 40% of all pairs
    Smell alikelow
    Cooked together4 recipes

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

What each ingredient does

Fine red or white currants
Provide the fruit, which holds its shape and tart flavor when packed in syrup.
Cold syrup (at 36°)
Sweetens the fruit and covers it in liquid, helping preserve it during boiling.

“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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