Why it works: Sugar and grape are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
How We Cook in Tennessee
Ingredients
Directions
Prepare the juice
Stem six quarts of grapes.
Put the grapes over fire with one quart of water. Bring slowly to a boil and strain the juice.
Bottle
Return the juice to the fire. Bring again to a boil.
Bottle and seal while scalding hot.
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 |
| Water | not in our table | 0 |
| Fruit | 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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Sugar + grapetop 23% of all pairsSmell alikelowCooked together7,490 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Grapes
- Provide the main fruit flavor and the juice itself.
- Sugar
- Adds sweetness and balances the tartness of the grape juice.
- Citric acid
- Adds acidity, brightening the flavor of the juice.
The step that matters
Bottle and seal while scalding hot. Sealing the juice while it is still very hot helps drive out air and reduce the chance of spoilage by microbes in the sealed bottle.
“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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