Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Currant Paste
Ingredients
Directions
Prepare the juice
Stalk and heat the red currants as for jelly.
Pour off three parts of the juice for preserves.
Press the remaining juice and pulp through a fine sieve.
Make the paste
Boil the mixture briskly, stirring constantly, until it forms a dry paste.
For each pound of paste, add 7 ounces of pounded sugar.
Boil for an additional 25 to 30 minutes, ensuring it does not burn.
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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Red currant + sugartop 26% of all pairsSmell alikelowCooked together1,156 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red currants
- Provide the fruit body and tartness that the paste is built from.
- Pounded sugar
- Sweetens the paste and, as it thickens, helps give it a firm, set texture.
The step that matters
Boiling down to a dry paste. Sugar and fruit concentrate as water evaporates, so the mixture can scorch on the bottom of the pan. Constant stirring spreads the heat and keeps the paste from burning while it thickens.
“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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