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Drink

Unfermented Grape Juice

A sweetened, boiled grape juice made by boiling grapes with water, straining, adding sugar, and bottling.

From an old cookbook · modernised transcription
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Why it works: Grape and sugar 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 ↓

Unfermented Grape Juice

Ingredients

Directions

Make the juice

  1. Boil the grapes and water together.

  2. Strain the mixture to remove solids.

Sweeten and bottle

  1. Add 3 pounds of sugar to the 4 quarts of juice.

  2. Bring the mixture to a boil again.

  3. Bottle and seal the juice.

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.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked 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 juice, which supplies the main grape flavor and color.
Sugar
Adds sweetness and body, balancing the tartness of the grape juice.

The step that matters

Bring the mixture to a boil again. Boiling the juice heats it enough to kill yeast and other microbes that would otherwise ferment the sugar. Sealing the bottles afterward keeps those microbes from getting back in, so the juice stays unfermented.

“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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