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Drink

Currant Juice

A sweetened juice made from currants, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Cook the juice

  1. Combine currants, water, and sugar in a porcelain kettle.

  2. Heat slowly to a boil, then skim off any foam.

  3. Simmer for 5 minutes.

Strain and serve

  1. Strain the mixture through a cloth.

  2. Cool the juice and serve.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked 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 juice and the tart, fruity flavor of the drink.
Sugar
Adds sweetness that balances the tartness of the currants.

The step that matters

Skim off any foam as the mixture heats. Foam rises as the currants come to a boil and can cloud the juice or carry bitter, unpleasant flavors back into it. Removing it early keeps the juice clear and clean-tasting.

“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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