Name: Currant Jelly Sauce
Ingredients: ¼ cup currant jelly; 1 tablespoon sherry wine

Why it works: Currant and sherry work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Currant Jelly Sauce

Ingredients

¼ cup currant jelly
1 tablespoon sherry wine

Directions

Prepare a base of Brown Sauce.
Whip the currant jelly with a fork until smooth.
Add the whipped currant jelly to the Brown Sauce.
Stir in the sherry wine.
Serve with mutton or venison.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Currant + sherrytop 11% of all pairs

Smell alikemoderate

Cooked together393 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Currant + winetop 14% of all pairs

Smell alikelow

Cooked together1,323 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Sherry + winetop 32% of all pairs

Smell alikemoderate

Cooked together0 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).