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Unfermented Grape Juice

A simple unfermented grape juice made by mashing grapes, boiling, and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Unfermented Grape Juice

Ingredients

Directions

Prepare the juice

  1. Pick over the grapes and almost cover them with cold water in a porcelain-lined kettle.

  2. Heat slowly while mashing, and cook until all the juice is released.

  3. Drain the mixture through a jelly bag.

Sweeten and bottle

  1. Measure the juice and add ½ cup of granulated sugar for each quart.

  2. Boil for 4 minutes and seal in bottles.

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
Supply the juice, flavor and natural sugars that make up the drink.
Granulated sugar
Adds sweetness and balances the tartness of the grape juice.

The step that matters

Boil for 4 minutes and seal in bottles. Boiling heats the juice enough to destroy yeasts and other microorganisms that would otherwise ferment the sugars, so the juice stays unfermented once sealed.

“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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