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Preserved Grapes in Bunches

This preserves grapes in bunches by boiling them in clarified sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 in Bunches

Ingredients

Directions

Prepare the grapes

  1. Remove the seeds from the grapes using a pin, being careful not to break the bunches too much.

First syrup

  1. Boil clarified sugar until it is nearly ready to candy.

  2. Add grapes to cover the bottom of the pan without overlapping them.

  3. Boil for 5 minutes to extract the juice.

  4. Transfer the grapes to an earthen pan.

  5. Pour the syrup over them.

  6. Cover with paper.

  7. Let sit overnight.

Finish and pot

  1. Boil the syrup for 5 minutes.

  2. Skim the syrup well.

  3. Add the grapes to the syrup.

  4. Let them boil for 1 minute.

  5. Pour them into pots.

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 fruit that is preserved whole in bunches, with their juice extracted into the syrup.
Clarified sugar
Forms the syrup that sweetens the grapes and helps preserve them.

The step that matters

Boiling the syrup to nearly candy stage. Sugar syrup must reach the right concentration before the grapes go in. Too little boiling leaves the syrup thin and the fruit less preserved, while over-boiling can make the syrup crystallise or turn too dense.

“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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