Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Apricot Wine
Ingredients
Directions
Prepare the apricots
Wipe clean and cut the apricots.
Boil the apricots in water until the water absorbs the flavor.
Strain and sweeten
Strain the liquid through a fine sieve.
Add 6 ounces of loaf sugar for every quart of liquid and boil again.
Skim off any scum that rises, then pour into an earthen vessel.
Bottle
The next day, bottle the wine, adding a lump of sugar to each bottle.
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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Apricot + sugartop 18% of all pairsSmell alikelowCooked together3,630 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ripe apricots
- Provide the main fruit flavor and aroma that the liquid draws out during boiling.
- Loaf sugar
- Sweetens the wine and feeds fermentation, so the finished wine carries sugar and alcohol.
The step that matters
Skim off any scum that rises. Scum is made of proteins and fruit solids that rise during boiling. Removing it keeps the liquid clear and reduces off flavors and spoilage risk in the finished wine.
“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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