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To Preserve Currants for Tarts

This recipe preserves currants in sugar syrup for use in tarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

To Preserve Currants for Tarts

Ingredients

Directions

Prepare the syrup

  1. Pick and wash the currants until dry.

  2. In a preserving pan, combine the sugar with enough currant juice to dissolve it.

  3. Bring the mixture to a boil.

  4. Skim off any foam.

Cook the currants

  1. Add the currants.

  2. Boil until they are clear.

Jar and store

  1. Transfer the currants to a jar.

  2. Cover with brandy paper.

  3. Seal tightly.

  4. Store in a dry place.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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

Currants
Provide the fruit that becomes the preserved main ingredient, turning clear as they cook in syrup.
Sugar
Dissolves into the juice to make a syrup that sweetens the fruit and helps preserve it.

The step that matters

Skim off any foam. Foam forms on the boiling syrup and contains impurities; removing it keeps the syrup clear and the fruit looking bright.

“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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