Why it works: Red currant and white currant share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Red and White Currants Picked
Ingredients
Directions
Pick red and white currants separately.
Place them in bottles.
Preserve using a water bath.
Ensure the fruits are not too ripe to minimize crushing.
Heap the currants lightly in the bottles before closing.
Finish the preservation process with equal care as for currants.
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.
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Red currant + white curranttop 8% of all pairsSmell alikestrongCooked together4 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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