Name: Raisin Sauce
Ingredients: 1/2 cup sugar 1 pound seedless raisins stew raisins 1/2 hr; 1 pound seedless raisins stew raisins 1/2 hr

Why it works: Sugar and raisin 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 Sauce

Ingredients

1/2 cup sugar 1 pound seedless raisins stew raisins 1/2 hr
1 pound seedless raisins stew raisins 1/2 hr

Directions

Prepare

Combine ½ cup sugar and 1 pound seedless raisins.

Cook

Stew raisins for ½ hour or until tender, adding sugar and cooking to a thin syrup.

Serve

Serve over boiled rice with cream.
If desired, add nut or dairy cream or butter to the sauce.

Nutrition, whole recipe (rough)

111Calories

1 gProtein

0 gFat

29 gCarbs

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
Stew	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.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

Sugar + raisintop 13% of all pairs

Smell alikemoderate

Cooked 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

Seedless raisins: Soften as they stew, releasing moisture and sweetness that forms the body of the sauce.
Sugar: Adds sweetness and dissolves into the cooking liquid to help form a thin syrup.

“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.