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
Extract the juice
Put grapes and water in a granite or aluminum stew pan.
Heat until the seeds and pulp separate.
Let drain in a jelly bag.
Sweeten and bottle
Add sugar and heat to boiling point.
Bottle in sterilized bottles.
After corking, dip the corked end in melted paraffin to seal thoroughly.
Dilute with water when served, if desired.
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.
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Grape + sugartop 23% of all pairsSmell alikelowCooked 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 drink's base and its primary flavor.
- Sugar
- Adds sweetness and balances the tart flavor of the grape juice.
The step that matters
Sealing the corked bottles with paraffin. Sealing the cork end with melted paraffin blocks air and microbes that could spoil the juice. A thorough seal helps the juice keep after bottling.
“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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