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To Preserve White Raspberries Whole

This recipe preserves whole white raspberries by scalding them in a sugar and currant juice solution.

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 ↓

To Preserve White Raspberries Whole

Ingredients

Directions

Prepare

  1. Lay raspberries singly on a dish.

  2. Beat and sift the same weight of sugar as the raspberries and strew it over them.

Make the syrup and cook the raspberries

  1. In a pot, combine white currant juice with its weight of sugar, boil, and skim well.

  2. Add raspberries to the pot and scald them.

  3. Remove from heat and let them stand for 2 hours.

  4. Heat again, making them a little hotter, and repeat 2-3 times until they look clear without boiling.

Pack and serve

  1. Once cool, place raspberries in jelly glasses with stalks down.

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

White raspberries
Form the fruit that is preserved, holding its shape and flavour in the syrup.
White currant juice
Adds tartness and liquid to the syrup, balancing the sweetness.
Double refined sugar
Sweetens and draws water out of the fruit, helping preserve it.

The step that matters

Repeating the gentle heating without boiling. Boiling can break the raspberries apart and make the syrup cloudy. Heating just below a boil lets the sugar slowly penetrate the fruit, keeping the berries whole and clear.

“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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