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Dessert

Currants in Bunclies

Currants in Bunclies is a confection of currants boiled in clarified sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Currants in Bunclies

Ingredients

Directions

Prepare

  1. Open the currants on one side and remove the seeds with a needle.

  2. Tie the currants together by the stalk with red thread to form bunches.

  3. Weigh the bunches.

  4. For every pound of fruit, use 1.5 pounds of clarified sugar.

Cook

  1. Boil the sugar until it reaches the large pearl stage.

  2. Add the bunches of currants to the boiling sugar and cook until tender.

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. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

Currants
Provide the fruit that is cooked whole in the syrup, giving the bunches their flavour and tender texture.
Clarified sugar
Forms the syrup that sweetens the currants and, as it cooks, thickens to coat the fruit.

The step that matters

Boil the sugar until it reaches the large pearl stage. Sugar syrup must reach the correct concentration to set and coat the fruit. Too little boiling leaves a runny syrup, while overcooking makes it sticky and hard once cooled.

“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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