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Drink

Grape Juice

A homemade grape juice made by mashing grapes, boiling with water and sugar, then bottling with wax.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Grape Juice

Ingredients

Directions

Prepare the juice

  1. Remove grapes from stems, wash, and mash in a preserving kettle.

  2. Add a little water to start the juice and prevent sticking.

  3. Bring the mixture to a boil.

  4. Strain the mixture and measure the juice.

Sweeten and heat

  1. Combine 3 quarts of juice with 1 quart of water.

  2. Bring the combined liquid to a boil.

  3. Add 2 pounds of granulated sugar.

  4. Bring the mixture to a boil again.

Bottle and seal

  1. Ensure the bottles are warm before filling.

  2. Pour the liquid through a strainer and funnel.

  3. Bottle the liquid immediately.

  4. Let the juice overflow to remove air.

  5. Cork the bottles immediately.

  6. Seal the bottles with wax.

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 that forms the whole drink's flavour and body.
Granulated sugar
Adds sweetness and balances the grapes' natural tartness.

The step that matters

Let the juice overflow to remove air. Trapped air in the bottle can encourage spoilage and oxidation of the juice, so filling to overflow and sealing right away helps keep it stable.

“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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