Why it works: Red currant and syrup work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 76 recipes. The science ↓
Red Currants in Syrup
Ingredients
Directions
Prepare
Use a nickel, silver, or celluloid comb to separate the currants from the bunch.
Pack the currants tightly into jars.
Preserve
Pour hot syrup over the currants.
Seal the jars and process them in boiling water for two minutes.
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 + syruptop 26% of all pairsSmell alikelowCooked together76 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red currants
- Provide the fruit, tartness and main flavour of the preserve.
- Hot syrup
- Adds sweetness and moisture, and helps preserve the fruit in the jar.
The step that matters
Seal the jars and process them in boiling water for two minutes. Boiling-water processing heats the jars enough to kill spoilage microbes and seal them. Too short a time may leave the contents unsafe to store at room temperature.
“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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