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Dessert

Grape Sauce

A sweet sauce made from Hawaiian grapes, water, cornstarch, and sugar.

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 Sauce

Ingredients

Directions

Prepare

  1. Wash the grapes and remove them from the stalk.

  2. Squeeze the pulp into one saucepan and place the skins in another.

Make the sauce

  1. Add ½ cup of water to the pulp for every cup of grapes and cook for 10 minutes.

  2. Pour the mixture through a strainer onto the skins.

  3. Cook the skins until tender, about 20 minutes.

Thicken and chill

  1. Mix 1 teaspoon of cornstarch with a little water and stir into the grape mixture.

  2. Cook for a few minutes, then add ½ cup of sugar and chill.

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

Hawaiian grapes
Provide the main flavour and the pulp and skins that form the body of the sauce.
Cornstarch
Thickens the sauce as its starch swells and sets when heated.
Sugar
Adds sweetness to the grape sauce.

The step that matters

Stirring cornstarch into the grape mixture. Cornstarch clumps if added dry or unevenly. Mixing it first with a little water creates a smooth slurry, and it must cook for a few minutes so the starch swells and thickens the sauce fully.

“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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