Why it works: Black currant and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Currant-jelly Water
Ingredients
Directions
Place a few teaspoons of currant jelly into a jug.
Pour boiling water over the jelly and stir until dissolved.
Strain to pour out the clear liquid.
Add sugar to taste, if desired.
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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Black currant + sugartop 22% of all pairsSmell alikelowCooked together393 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red or black currant jelly
- Provides the fruit flavour, natural sweetness and tartness that give the drink its character.
“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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