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Grape Juice

A sweetened grape juice made by scalding grapes, adding water and sugar, then bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Grape Juice

Ingredients

Directions

Prepare the grapes

  1. Wash and remove stems from the grapes.

  2. Put grapes in a kettle with ½ cup water.

  3. Scald the grapes to extract the juice, stirring occasionally.

  4. Squeeze the grapes and strain the juice.

Make the juice

  1. Add 1 quart water and 3 pounds sugar to the juice.

  2. Scald the mixture for 5 minutes and bottle immediately.

Cork and seal

  1. Scald the corks until swollen.

  2. Drive the swollen corks in level with the bottle.

  3. Seal the bottle airtight.

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

Grapes
Provide the main flavor and the juice that is extracted by scalding and squeezing.
Sugar
Adds sweetness and balances the tartness of the grape juice.

The step that matters

Scald the mixture for 5 minutes and bottle immediately. Heating the juice helps reduce the number of microorganisms that could spoil it, and sealing it while hot supports keeping it stable in storage.

“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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