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Grape Juice, Unfermented

A clear, sweetened juice made by boiling grapes and water, then straining and sweetening.

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 ↓

Grape Juice, Unfermented

Ingredients

Directions

Prepare the grapes

  1. Pick the grapes from the stems and wash them.

  2. Place the grapes in a stew kettle and barely cover with water.

  3. Boil until soft enough to strain.

Extract the juice

  1. Place the mixture in a bag and drain thoroughly.

  2. Strain 3 or 4 times to get the juice very clear.

Sweeten and bottle

  1. For each quart of juice, add ½ cup of sugar.

  2. Place the juice in the kettle and bring to a boil.

  3. Boil for 4 to 5 minutes.

  4. Bottle and seal while hot.

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 and flavour that make up the juice.
Sugar
Adds sweetness and balances the tartness of the grape juice.

The step that matters

Boil the juice before bottling. Boiling heats the juice enough to reduce microbes that could ferment it, and sealing it hot helps keep the bottles sterile. Skipping or shortening this heating risks fermentation in the sealed bottles.

“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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