Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raisin Wine
Ingredients
Directions
Prepare
Take two pounds of raisins, seed and chop them.
Ferment
Add a lemon, a pound of white sugar and about two gallons of boiling water.
Pour into a stone jar and stir daily for six or eight days.
Bottle and rest
Strain, bottle and put in a cool place for ten days or so, when the wine will be ready for use.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 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 |
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.
Photo for illustrative purposes only · Contact us to use it
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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Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 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
- Raisins
- Provide the fruit, sugar and flavour that the wine is made from.
- White sugar
- Supplies sugar for the yeast to ferment into alcohol, adding sweetness to the wine.
- Lemon (in the method)
- Adds acidity and brightness that balance the sweetness of the wine.
The step that matters
Stirring daily during the first fermentation. Stirring keeps the chopped raisins and sugar mixed with the liquid and introduces air, helping the yeast on the fruit work evenly. Skipping days can leave the mixture unevenly fermented.
“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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