Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Currant Juice
Ingredients
Directions
Mix 2 tablespoons of currant jelly with ½ cup of water.
Drink often, but in small amounts.
To prepare currant jelly, extract the juice from currants.
Place the juice in a covered jar and boil it in water for 20 minutes.
Dissolve 1 pound of loaf sugar in the juice before boiling.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Currant jelly
- Gives the drink its fruity flavour and body.
- Loaf sugar
- Adds sweetness to balance the tart currant flavour.
The step that matters
Dissolve the sugar before boiling. Sugar dissolves more evenly in warm liquid than once it is boiling and concentrated. Fully dissolved sugar gives the juice an even sweetness throughout.
“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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