Why it works: Cider and raisin work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 588 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Bottled Cider
Ingredients
Directions
Prepare
If a tart flavor is desired, let the cider begin to ferment.
Put the cider on the stove and skim thoroughly to remove all foam.
Heat the cider to boiling point, but do not allow it to boil.
Bottle
Pour the hot cider into bottles or jugs and seal immediately.
Optionally, add 2-3 raisins to each bottle or jug.
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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Cider + raisintop 18% of all pairsSmell alikelowCooked together588 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cider
- Provides the sweet liquid base and the flavor the finished drink is built on.
The step that matters
Heat the cider without boiling it. Heating to just below boiling is enough to stop fermentation and keep the cider sweet and stable in the bottle. Boiling would drive off aroma and can make the flavor flat.
“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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