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Preserve

Preserved Grapes

Preserved grapes are made by cooking grape pulp with sugar and skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Preserved Grapes

Ingredients

Directions

Prepare the grapes

  1. Remove the skins from the grapes and set them aside.

  2. Heat the grape pulp over the fire until it dissolves into liquid.

  3. Strain the heated pulp through a coarse sieve to remove the seeds.

Add sugar and cook

  1. Return the juice and skins to the kettle and add ¾ pound of sugar.

  2. Cook briefly until the skins fill up again with the pulp.

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
Supply the juice and pulp that cook down into the preserve and give it its flavor.
Sugar
Sweetens the preserve and helps it keep by binding water in the cooked fruit.

The step that matters

Cook briefly with the sugar. Sugar thickens and darkens as it cooks, and prolonged boiling can make the preserve stiff and the flavor harsh. Stopping once the skins refill with pulp keeps the fruit bright and tender.

“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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