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Raspberries, White, Preserved Whole

Preserved whole white raspberries cooked with sugar and white currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Raspberries, White, Preserved Whole

Ingredients

Directions

Prepare the sugar

  1. Weigh the raspberries and set aside an equal weight of refined sugar.

  2. Powder and sift 1 pound of the sugar.

  3. Boil the remaining sugar to candy height.

Candy the raspberries

  1. Gently add the raspberries to the boiling sugar and boil for 5 minutes.

  2. Remove from heat and sprinkle the powdered sugar over the raspberries.

  3. Let the mixture cool.

  4. Return the raspberries to the preserving pan with another pound of powdered sugar and the white currant juice.

  5. Boil gently until the fruit is clear, removing scum as it rises.

  6. Carefully remove the raspberries before they fall apart.

Jar and seal

  1. Place the raspberries into jars one by one with a spoon.

  2. Boil the syrup until large bubbles form, then pour it over the raspberries.

  3. Cover the jars in the usual way.

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. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

Raspberries
Hold their shape and form the fruit that becomes clear and set in the syrup.
Refined sugar
Sweetens the fruit and, at high concentration, preserves it by drawing out water.
White currant juice
Adds acidity and tartness that balances the sweetness of the sugar.

The step that matters

Boiling the raspberries gently in the syrup. Boiling hard or too long makes the delicate berries break apart, while too little time leaves the sugar unable to penetrate and clear the fruit. Gentle heat keeps them whole as the syrup slowly replaces their water.

“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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