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Dessert

Preserved Grapes

A preserve made by boiling grapes with sugar and water, then straining and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Preserved Grapes

Ingredients

Directions

Prepare the fruit

  1. Pick ripe, sound grapes from the stems and weigh them.

  2. Squeeze the pulp from the skins and save each in a separate vessel.

Make the syrup

  1. Use an equal weight of sugar as grapes and combine it with ½ cup of water for each pound in a preserving kettle.

  2. Boil the sugar mixture, skimming until clear.

  3. Add the grape pulp to the syrup and boil for two minutes.

  4. Strain the mixture through a fine sieve to remove seeds using a potato masher or wooden spoon.

Finish and store

  1. Return the strained mixture and grape skins to the kettle and boil for about two minutes until the skins are plump.

  2. Cool the preserve and store it in glass jars.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 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

Ripe grapes
Provide the fruit, pulp and skins that form the preserve.
Sugar
Sweetens the preserve and helps it keep by binding 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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