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
Prepare the grapes
Remove grapes from stems and place them in a clean saucepan.
Add 1 pint of water for every 2 quarts of grapes.
Cover and heat slowly until boiling.
Extract the juice
Once boiling, pour the mixture into a heavy bag to drain.
When cool, press out the remaining juice.
Combine all the juice or keep the pressed juice separate.
Heat and store
Heat the juice to boiling, skim off any foam, and store in fruit jars.
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 main flavor and all of the juice in this drink.
- Water
- Helps the grapes heat evenly and softens them so more juice releases.
The step that matters
Heat the grapes slowly. Heating slowly lets the skins and pulp soften gradually, releasing more juice before draining. Rushing the heat can scorch the fruit and give the juice a cooked taste.
“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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