Why it works: Black currant and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
To Preserve the Pulp of Black Currants
Ingredients
Directions
Make the pulp
Crush the black currants with water in a copper preserving pan.
Boil while stirring the fruit.
Press out all the pulp.
Pour the pulp into a clean pan.
Sweeten and bottle
Add 4 ounces of sugar for every pound of pulp and mix thoroughly.
Fill pint wine bottles, cork them, and tie down with wire.
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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Black currant + sugartop 22% of all pairsSmell alikelowCooked together393 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Black currants
- Provide the fruit pulp and the main flavour of the preserve.
- Sugar
- Sweetens the pulp and helps preserve it by binding water.
“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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