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Raspberry Paste

A preserved raspberry mixture made by boiling raspberries with currant juice and sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Paste

Ingredients

Directions

Prepare the fruit

  1. Mash the raspberries.

  2. Strain half of the fruit.

  3. Combine the juice with the remaining raspberries.

  4. Boil for 15 minutes.

  5. Add the red currant juice.

  6. Continue boiling until the raspberries are soft.

Make the syrup

  1. In a clean pan, combine the sugar with enough water to dissolve it.

  2. Boil to a syrup.

Combine and dry

  1. Add the raspberries and juice to the syrup.

  2. Scald the fruit.

  3. Pour into glasses.

  4. Place the glasses in a warm oven.

  5. Dry, turning as needed.

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. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Raspberries
Provide the main flavour and the body of the paste once cooked down.
Red currant juice
Adds tartness and natural pectin, helping the paste thicken and set.
Sugar
Sweetens the paste and, when boiled, thickens it and helps preserve it.

The step that matters

Boil to a syrup. The sugar must fully dissolve and boil to a concentrated syrup before the fruit is added. If the syrup is too thin, the paste will stay runny and may not set properly.

“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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