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Dessert

Currant and Raspberry Preserve

A preserve made from currants, raspberries, and sugar, cooked until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Currant and Raspberry Preserve

Ingredients

Directions

Make the preserve

  1. Combine currants and raspberries in a pot.

  2. Add sugar and cook for a few moments until the mixture thickens.

Serve

  1. Serve with meat.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Currants
Provide tart fruit flavour and natural pectin that helps the preserve set.
Raspberries
Add sweet-tart fruit flavour and body to the preserve.
Sugar
Sweetens the fruit and helps the mixture thicken as it cooks.

The step that matters

Cooking until the mixture thickens. Sugar and fruit set as water evaporates and pectin gels. Cooking too briefly leaves a runny preserve, while overcooking can make it stiff and sticky once cooled.

“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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