Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Fruit Sauce
Ingredients
Directions
In a saucepan, combine sugar, raspberries, melted butter, and hot water.
Boil slowly, removing any scum that rises to the surface.
Strain the mixture through a sieve.
Serve with bread or rice puddings.
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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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Adds sweetness and helps give the sauce body as it cooks.
- Raspberries
- Provide the main flavour and fruit pulp that forms the sauce.
- Melted butter
- Adds richness and a smoother mouthfeel to the sauce.
The step that matters
Boil slowly and skim the scum. Gentle boiling lets the raspberries soften and release their juice without scorching the sugar. Skimming off the foam removes impurities that would otherwise cloud the sauce and spoil its clean flavour.
“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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