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 ↓
Currant Symp.
Ingredients
Directions
Prepare the juice
Mash the red currants.
Add water and let stand overnight.
Strain through a jelly bag.
Make the syrup
For every pint of juice, add 1 pound of sugar.
Boil gently for 20 minutes, removing scum as it rises.
When cold, bottle the syrup.
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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Red currant + sugartop 26% of all pairsSmell alikelowCooked 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
- Red currants
- Provide the tart fruit juice that gives the syrup its flavor and color.
- Loaf sugar
- Sweetens the juice and, once boiled, helps preserve the syrup.
The step that matters
Boil gently for 20 minutes, removing scum as it rises. Boiling too hard can scorch the sugar and dull the flavor, while skimming removes foam and impurities that would otherwise cloud the syrup and spoil it sooner.
“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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