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 ↓
Currant Wine
Ingredients
Directions
Prepare the juice
Add a little water to four pounds of currants, mash them well, and strain through a hair sieve.
Add three pounds of sugar to the strained liquor, dissolve, and strain again.
Measure the juice and sugar to one gallon, then add enough water to the currants to make up the gallon.
Ferment
Mash the mixture again, pour it into a clean vessel, leave room for it to work, and seal it tightly.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Liquor | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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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
- Currants
- Provide the juice and the tart, fruity flavour that defines the wine.
- Sugar
- Adds sweetness and provides the fuel that yeast turns into alcohol during fermentation.
The step that matters
Leave room in the vessel for it to work. Fermentation releases carbon dioxide and produces foam, so the vessel needs headspace to prevent overflow. Keeping air out helps limit spoilage by unwanted microbes while the wine ferments.
“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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