Why it works: Sugar and wine are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Wine Jelly
Ingredients
Directions
Make the jelly
Dissolve the gelatine in boiling water.
Add the loaf sugar and wine, stirring vigorously.
Pour the mixture through a jelly bag into a mold that has been washed in cold water.
Unmold
Once congealed, wrap a cloth dipped in warm water around the mold and turn out the jelly.
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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Sugar + winetop 31% of all pairsSmell alikelowCooked together9,581 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
- Gelatine
- Sets the liquid into a firm jelly as it cools.
- Loaf sugar
- Adds sweetness and helps balance the tartness of the wine.
- Wine
- Provides the main flavour and liquid for the jelly.
The step that matters
Pour the mixture through a jelly bag into a mold that has been washed in cold water.. Straining through a jelly bag removes solids so the jelly sets clear. Rinsing the mold in cold water leaves a thin film of moisture that helps the jelly release cleanly when turned out.
“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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