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 ↓
Fruit Juices
Ingredients
Directions
Make the juice
Heat the berries in a pot until they soften.
Press and strain the juice as you would for making jelly.
Bring the strained juice to a boil and add 1 cup of sugar.
Can the juice
Can the juice into glass jars, ensuring you drop a silver spoon into each jar to prevent breakage.
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
- Raspberries or currants
- Provide the main flavor, color, and tartness of the juice.
- Sugar
- Sweetens the juice and balances the berries' tartness.
The step that matters
Dropping a silver spoon into each jar. Hot juice poured into cold glass can crack the jar from sudden temperature change. The metal spoon conducts heat away from the glass, reducing the risk of breakage.
“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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