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 ↓
Canned Grapes
Ingredients
Directions
Prepare the grapes
Squeeze the pulp from the grape skins.
Boil the pulp in one pot and the skins in another with a little water.
When the pulp is tender, strain it through a colander to remove the seeds.
Make the preserve
Add the tender skins and the water they boiled in to the pulp.
Stir in 1 cup of sugar for every quart of pulp and juice.
Boil for 10 minutes, stirring often, then can.
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, skins and juice that form the body and flavour of the preserve.
- Sugar
- Sweetens the preserve and helps it set and keep once canned.
The step that matters
Boil for 10 minutes, stirring often. Stirring keeps the sugar and fruit from scorching on the bottom of the pot. The boil concentrates the mixture and helps it thicken, which matters for a stable preserve before canning.
“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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