Skip to main content
Sauce

Cheeey Ok Cukrant Sauce

A sauce made from cherries or currants, sugar, vinegar, and cinnamon, cooked slowly for about an hour.

From an old cookbook · modernised transcription
By Home for the Friendless (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cheeey Ok Cukrant Sauce

Ingredients

Directions

  1. Combine four pounds of cherries or currants, two pounds sugar, one cup vinegar, and one-half ounce cinnamon.

  2. Cook slowly for about one hour.

Nutrition, whole recipe (rough)

145Calories
2 gProtein
0 gFat
37 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cherry1 cup (138g)87
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Vinegar1 tbsp (15ml) distilled3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Home for the Friendless (Chicago, Ill.). 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. See the original page.

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. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vinegar + cinnamontop 19% of all pairs
    Smell alikemoderate
    Cooked together5,187 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Cherries or currants
Provides the main fruit body and flavor of the sauce as it cooks down.
Sugar
Adds sweetness and, as it dissolves and concentrates, helps the sauce thicken.
Vinegar
Adds acidity that brightens the fruit and balances the sweetness.
Cinnamon
Adds warm spice aroma to the sauce.

The step that matters

Cook slowly for about one hour. Sugar-rich fruit can scorch on the bottom of the pan if the heat is too high. A gentle simmer lets the fruit soften and the liquid reduce evenly.

“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.

More currant sauce recipes

for Venison 10Red 7Venison 3 See all 44 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes