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Currant Catsup

A thick sauce made from crushed currants, sugar, vinegar, spices, and salt, boiled and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Currant Catsup

Ingredients

Directions

  1. Combine crushed currants, light brown sugar, vinegar, cinnamon, allspice, cloves, salt, and black pepper in a large pot.

  2. Boil the mixture for one hour.

  3. Allow to cool, then seal in jars.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Allspice + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Currants
Supply the fruit base and natural pectin that helps the ketchup thicken as it cooks.
Light brown sugar
Adds sweetness and body, and helps thicken the mixture as its water evaporates.
Vinegar
Adds acidity that balances the sweetness and helps preserve the ketchup.

The step that matters

Boiling for one hour. Boiling evaporates water and concentrates the sugar and fruit pectin, so the ketchup thickens. Stopping early leaves it thin and less stable in storage.

Swap the currant

How well each one fits the dish's main ingredients (sugar, vinegar, cinnamon, allspice, clove, pepper):

  1. Limefits better
  2. Orangefits better
  3. Lemonfits better
  4. Currantthe original

Fit is the average pairing score against sugar, vinegar, cinnamon, allspice, clove, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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