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Preserved Grapes

A method of preserving grapes by making a syrup and boiling the pulp.

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 ↓

Preserved Grapes

Ingredients

Directions

Prepare

  1. Remove the stalks from the grapes and weigh them.

  2. Squeeze the pulp out of the skins into one bowl, placing the skins in another.

Make the preserve

  1. Heat the pulp in a granite pan until it can pass through a sieve, discarding the stones.

  2. Make a syrup by dissolving the sugar in just enough water.

  3. Add the grape pulp to the syrup and boil for five minutes.

Finish

  1. Let it cool and then seal the mixture.

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 fruit flavour and the pulp that forms the body of the preserve.
Sugar
Sweetens the preserve and, as water evaporates, concentrates it to help it keep.

The step that matters

Boil the pulp in the syrup for five minutes. Boiling evaporates water, which raises the sugar concentration. This thickens the mixture and helps preserve it. Stopping early can leave it too thin and less well preserved.

“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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