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Dessert

Spiced Currants

A preserved fruit confection of currants simmered in sugar, vinegar, cinnamon, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Spiced Currants

Ingredients

Directions

Cook the currants

  1. Combine currants, sugar, cider vinegar, cinnamon, and cloves in a kettle.

  2. Boil until the currants are soft.

  3. Skim out the currants.

  4. Place the currants on dishes.

Make the syrup and jar

  1. Boil the syrup down until thick.

  2. Return the currants to the syrup.

  3. Heat the mixture through.

  4. Seal the mixture hot in glass jars.

  5. Store the jars in a cool, dark place.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Currant + cidertop 10% of all pairs
    Smell alikelow
    Cooked together500 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Currant + vinegartop 13% of all pairs
    Smell alikelow
    Cooked together693 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Currants
Provide the main body and tart fruit flavor of the preserve.
Sugar
Sweetens the preserve and thickens it as the syrup reduces.
Cider vinegar
Adds acidity that balances the sweetness and brightens the fruit flavor.

The step that matters

Boil the syrup down until thick. Sugar and fruit need enough reduction to reach a thick, set consistency. Stopping too early leaves a runny preserve that may not keep well in jars.

Swap the currant

How well each one fits the dish's main ingredients (sugar, cider, vinegar, cinnamon, clove):

  1. Applefits better
  2. Quincefits better
  3. Vanillafits better
  4. Currantthe original

Fit is the average pairing score against sugar, cider, vinegar, cinnamon, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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