Why it works: Corn and sherry work together. They rank in the top 19% of all ingredient pairs, and 145 recipes mention both. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Corn-starch Wine Jelly
Ingredients
Directions
In a bowl, mix corn starch and cold water until smooth.
In a saucepan, bring boiling water to a boil.
Stir the corn starch mixture into the boiling water.
Add sugar and stir until dissolved.
Remove from heat and stir in sherry wine.
Pour into a mold and let it set in the refrigerator.
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 aroma chemistry they share, and how many recipes mention both.
-
Corn + sherrytop 19% of all pairsAroma overlapmoderateMentioned together145 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Corn + sugartop 21% of all pairsAroma overlaplowMentioned together7,168 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + sherrytop 22% of all pairsAroma overlaplowMentioned together4,141 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Corn + winetop 26% of all pairsAroma overlapmoderateMentioned together366 recipes
Shared aroma: hexanal (green, grassy).
-
Sugar + winetop 31% of all pairsAroma overlaplowMentioned together9,581 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
- Corn starch
- Thickens the liquid into a clear gel as it heats and then sets when chilled.
- Sherry wine
- Adds flavour; it is stirred in off the heat so its aroma is not lost.
The step that matters
Stirring the cornstarch mixture into the boiling water. Cornstarch must be fully smoothed in cold water first; if added lumpy or without stirring, it clumps instead of thickening evenly. Stirring while it meets the hot water helps the starch disperse and gelatinise uniformly.
“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.
You might also like
Corn Cake90 recipes
Corn Starch Cake89 recipes
Corn Cakes22 recipes
Green Corn Pudding14 recipesThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.