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 ↓
Wild Fox Grape Marmalade
Ingredients
Directions
Prepare the pulp
Wash the grapes and place them in a pot with a little water.
Boil gently until the pulp and seeds separate.
Mash the mixture through a sieve to remove the skins and seeds.
Make the marmalade
For each pound of pulp, add ½ pound of sugar and boil until it reaches the proper consistency.
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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Grape + sugartop 23% of all pairsSmell alikelowCooked 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 pulp and flavor, and their natural pectin helps the marmalade set.
- Sugar
- Sweetens the pulp and helps it thicken and keep well.
The step that matters
Boiling to the proper consistency. Sugar concentrates as the mixture boils. Stopping too early leaves the marmalade runny, while boiling too long makes it overly thick and can scorch the sugar. Pectin needs enough sugar and heat to form a gel as it cools.
“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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