Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Wine
Ingredients
Directions
Prepare the juice
Bruise the raspberries and let them stand in water for two days.
Strain off the liquid.
Dissolve the sugar in the liquid.
Age and bottle
Transfer the mixture to a barrel.
After about two months, when the wine is fine, bottle it.
Add a tablespoon of brandy or ⅓ cup of wine 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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Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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
- Raspberries
- Provide the main fruit flavour and aroma, and the juice that ferments into wine.
- Lump sugar
- Feeds the fermentation, which produces alcohol and carbonation in the finished wine.
- Brandy or wine
- Added to each bottle to boost alcohol content and add depth of flavour.
The step that matters
Letting the mixture stand before bottling. The wine must be fully clear and fermentation finished before bottling; bottling too early can leave sugar that keeps fermenting, building pressure and risking bursting bottles.
“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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