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Drink

Home-made Grape Juice

A beverage made by extracting juice from grapes, optionally sweetened, and then boiled and sealed.

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 ↓

Home-made Grape Juice

Ingredients

Directions

Extract the juice

  1. Extract juice from the grapes by hand or using a cider mill for a light-colored product.

  2. For red juice, heat grapes to 200°F (93°C) before straining through a clean cloth.

Heat and bottle

  1. Heat the juice to boiling point.

  2. Pour the hot juice into sterilized bottles or jars and seal carefully.

  3. Reheat the strained juice, then place in containers and seal.

  4. Store bottles or cans in a cool place.

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

Grapes
Provide the juice itself, along with the colour and flavour that define the drink.
Sugar
Adds sweetness to balance the grapes' natural tartness, if used.

The step that matters

Heating the juice to boiling point. Heating brings the juice to a temperature that destroys spoilage microorganisms and enzymes, which helps the sealed juice keep. Sealing it while hot also helps create a vacuum seal in the container.

“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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