Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Grape Juice, Proportions
Ingredients
Directions
Prepare
Wash and pick over the grapes.
Make the juice
Cook the grapes until they burst.
Strain the mixture through a cloth.
Return the juice to the heat, add sugar, and stir until dissolved.
Bring to a boiling point, then bottle and seal while hot.
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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Grape + sugartop 23% of all pairsSmell alikelowCooked together7,490 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
- Concord grapes
- Provide the juice, along with flavor and color, once cooked and strained.
- Sugar
- Adds sweetness and balances the grapes' tartness.
The step that matters
Bring to a boiling point, then bottle and seal while hot.. Heating the juice to a boil and sealing it hot helps reduce microbes that could spoil the juice. Sealing while hot also helps create a vacuum as it cools.
“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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