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
Ingredients
Directions
Make the juice
Cook grapes with water slowly until soft.
Strain the mixture through a jelly bag.
Bring the juice to a boil.
Sweeten and store
Add 1 lb of sugar for each quart of juice.
Cork tightly in bottles and store in a cool place.
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
- Grapes
- Provide the flavour and the juice that forms the drink.
- Sugar
- Sweetens the juice and balances the grapes' natural tartness.
The step that matters
Cook the grapes slowly until soft. Gentle cooking softens the skins and releases juice without scorching the fruit. Rushing with high heat can give a cooked or burnt taste and less juice.
“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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