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Black Currants in Brandy

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Black currant and cherry brandy work together. They rank in the top 37% of all ingredient pairs, and cooks put them together in 2 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

Black Currants in Brandy

Ingredients

Directions

  1. Pick over and wash the black currants in cold water.

  2. Drain them in a sieve.

  3. Prepare cherry brandy according to your preferred recipe.

  4. Add the black currants to the cherry brandy.

  5. Gently boil the mixture for four minutes.

  6. Remove from heat and let it cool.

  7. Bottle the mixture when cold.

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. Black currant + cherry brandytop 37% of all pairs
    Smell alikelow
    Cooked together2 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

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