Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Syrup
Ingredients
Directions
Make the syrup
Combine cherry juice and sugar in a pot.
Boil the mixture until it reaches 30° Baume.
Clarify the syrup using the albumen process.
Bottle
Bottle the syrup while warm.
Seal the bottles only when cold using Phoenix caps or high-quality corks dipped in double-proof spirit.
Ensure the inside of the bottles is perfectly dry before bottling.
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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Cherry + sugartop 20% of all pairsSmell alikelowCooked together2,598 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherry juice
- Provides the cherry flavor and most of the liquid base of the syrup.
- Sugar
- Adds sweetness and body, and its concentration sets how thick the finished syrup becomes.
The step that matters
Seal the bottles only when cold. Syrup sealed while still warm builds pressure and condenses moisture as it cools, which can loosen caps or corks and let the syrup spoil.
“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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