Why it works: Sugar and wine are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Jellied Wine
Ingredients
Directions
Make the jelly
Dissolve the gelatine in cold water over low heat, stirring continuously.
Dissolve the sugar in the wine.
Pour the sugar wine into the gelatine mixture.
Stir until well blended.
Set
Pour the mixture into a tumbler and set it on ice to cool and harden for about three hours.
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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Sugar + winetop 31% of all pairsSmell alikelowCooked together9,581 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
- Gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
- Wine
- Supplies the flavour and most of the liquid in the jelly.
- Sugar
- Adds sweetness and balances the tartness of the wine.
The step that matters
Dissolve the gelatine over low heat while stirring. Gelatine can clump or lose its setting strength if it overheats or is left undissolved. Gentle, constant stirring over low heat dissolves it evenly so the jelly sets smoothly and firmly.
“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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