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Sauce

Currant Catsup

A sweet and tangy sauce made from stewed currants, sugar, spices, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Currant Catsup

Ingredients

Directions

Make the ketchup

  1. Stew the currants and sugar together until thick.

  2. Add salt, cinnamon, cloves, pepper, and vinegar.

  3. Heat the mixture once more.

Bottle

  1. Bottle the catsup for immediate use.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Cinnamon + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Currant + cidertop 10% of all pairs
    Smell alikelow
    Cooked together500 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Currants
Provide the main fruit body and tart flavour, and pectin that helps the mixture thicken.
Sugar
Adds sweetness and, as it cooks down, helps thicken the mixture and preserve it.
Cider vinegar
Adds acidity that brightens the flavour and helps preserve the sauce.
Ground cinnamon
Adds warm aroma and sweet spice flavour to the sauce.
Ground cloves
Adds warm, pungent aroma and spice flavour to the sauce.

The step that matters

Stewing the currants and sugar until thick. Cooking the fruit and sugar down long enough lets pectin and moisture evaporate so the sauce thickens. Stopping too early leaves it thin and runny, and it may not keep well.

Swap the currant

How well each one fits the dish's main ingredients (sugar, cinnamon, clove, pepper, cider, vinegar):

  1. Applefits better
  2. Plumfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against sugar, cinnamon, clove, pepper, cider, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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