Why it works: Cider and honey work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 256 recipes. Both carry ethyl decanoate, which smells grape, waxy. The science ↓
A Delicious Cheap Wine for Cooking or Drinking
Ingredients
Directions
Make the wine
Take new cider from the press.
Mix in enough honey to support an egg in the liquid.
Boil gently for 15 minutes in a non-metal pot. Skim the mixture well.
Let it cool, then transfer to a cask.
Age and bottle
In March, it will be ready to bottle.
After six weeks, it will be fit to drink.
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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Cider + honeytop 13% of all pairsSmell alikemoderateCooked together256 recipes
Shared aroma: ethyl decanoate (grape, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- New cider
- Provides the fermentable base liquid that becomes the wine.
- Honey
- Adds fermentable sugar and sweetness, raising the alcohol potential of the wine.
The step that matters
Boil gently and skim. Boiling gently, rather than vigorously, keeps the honey and cider flavours fresh, and skimming removes the foam and particles that rise to the surface. Boiling in a non-metal pot avoids reactions between the acidic liquid and the metal.
“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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