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Sauce

Sweet Sauce for Mutton and Venison

A sweet sauce made from currant jelly, sugar, butter, and optional wine for mutton and venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Sweet Sauce for Mutton and Venison

Ingredients

Directions

  1. In a small saucepan, combine currant jelly, sugar, and butter.

  2. Simmer over low heat until melted, stirring occasionally.

  3. Add a little wine if desired for extra flavor.

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. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Currant + winetop 14% of all pairs
    Smell alikelow
    Cooked together1,323 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Currant + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Currant jelly
Provides the main sweetness and fruity body that gives the sauce its flavor and glossy texture.
Sugar
Adds sweetness and helps balance the tartness of the currant jelly.
Butter
Adds richness and a smooth, silky mouthfeel to the melted sauce.

Swap the currant

How well each one fits the dish's main ingredients (sugar, butter, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Currantthe original

Fit is the average pairing score against sugar, butter, wine. 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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