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Drink

Unfermented Grape Juice

A method for making fresh grape juice from Concord grapes by boiling, pressing, and sweetening with sugar.

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 ↓

Unfermented Grape Juice

Ingredients

Directions

Prepare the juice

  1. Remove grapes from stems and wash thoroughly in a colander.

  2. Cover grapes with cold water and boil until tender.

  3. Press the juice through a wire sieve.

  4. Do not boil grapes too long to preserve flavor.

Sweeten and bottle

  1. Add 1 cup of sugar for every 3 quarts of juice.

  2. Place over heat and bring to a boil.

  3. Bottle the juice 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

Concord grapes
Provide the juice and the main grape flavor of the drink.
Sugar
Adds sweetness to the juice.

The step that matters

Boil the grapes only until tender. Prolonged boiling breaks down the volatile aromatic compounds that give grapes their fresh flavor, leaving the juice dull and cooked-tasting. Stop once the grapes soften so the fruit's fresh character survives into the 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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