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Dessert

Green Grapes Preserved

A preserved grape product made by boiling green grapes with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Green Grapes Preserved

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Pick the grapes carefully, discarding any that are injured. Wash the grapes.

  2. In a preserving pan, layer the grapes and sugar.

Cook

  1. Boil over moderate heat, stirring constantly to prevent burning. Remove the grape stones with a spoon as they rise to the surface.

  2. Continue boiling for about one hour until the fruit is sufficiently cooked.

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 fruit that softens and thickens into the preserve as it boils.
Sugar
Sweetens the fruit and helps it set into a thick preserve as the mixture cooks down.

The step that matters

Stirring constantly while boiling. Sugar-rich mixtures scorch easily on the bottom of the pan at moderate heat. Constant stirring spreads heat evenly and prevents burning, which would give the preserve a bitter, burnt taste.

“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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