Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Currant Water
Ingredients
Directions
Prepare the currants
Pick the currants from the stems and wash them well.
Place the currants in a strong muslin bag and pound with a wooden potato masher until broken.
Squeeze out all the juice from the currants.
Make and serve
Mix 1 cup of currant juice with ½ cup of water and add sugar to taste.
Serve cold.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 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 flavor and tartness, and their juice forms the drink.
- Sugar
- Adds sweetness to balance the tart currant juice.
“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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