Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Currant Juice
Ingredients
Directions
Prepare
Wash and drain the currants, removing any faulty ones.
Combine the currants and cold water in a porcelain kettle.
Cook and strain
Cook slowly, skimming when the kettle begins to boil.
Once thoroughly heated, remove from heat.
Strain the mixture through a cloth or colander.
Sweeten and finish
Add sugar to the strained liquid.
Heat again to boiling.
Cool before serving or canning.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Currants
- Provide the main fruit flavour, tartness and colour of the juice.
- Sugar
- Sweetens the tart juice and balances its acidity.
“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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