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Grape Juice

A simple grape juice made by oven drying grapes, adding sugar, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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

Oven, in the book's wordsA hot oven

Ingredients

Directions

Extract the juice

  1. Place the grapes in deep pitchers.

  2. Put the grapes in the oven overnight with the lamp turned low.

  3. In the morning, pour the clear juice into pint bottles without pressing the grapes.

Sweeten and heat

  1. Add 2 teaspoons of sugar to each bottle.

  2. Put the bottles back in the oven and raise the wick.

  3. Leave the bottles in the oven for two hours.

Bottle and seal

  1. Fill the bottles with hot juice.

  2. Cork the bottles.

  3. When the bottles are nearly cold, drive the corks in tightly with a hammer.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked 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

Grapes
Supply the juice, which carries nearly all of the flavor and natural sugar.
Sugar
Adds sweetness to balance the grapes' natural tartness.

The step that matters

Driving the corks in tightly once the bottles are nearly cold. As the sealed bottles cool, the air inside contracts and can draw air past a loose cork. Corks seated firmly keep outside air out, which helps the juice stay preserved in the bottle.

“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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