Why it works: Apple and rose work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 235 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Rose Jelly
Ingredients
Directions
Prepare a clear apple jelly according to your preferred method.
Infuse cochineal in double distilled rose-water.
Just before the final boiling, add the infused rose-water and the additional double-distilled rose-water.
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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Apple + rosetop 20% of all pairsSmell alikelowCooked together235 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Clear apple jelly
- Forms the base of the jelly and provides its set and clear body.
- Cochineal-infused double distilled rose-water
- Supplies the rose flavour and colour to the jelly.
- Double-distilled rose-water
- Adds more rose aroma to the jelly.
The step that matters
Adding the rose-water just before the final boiling. Rose-water is volatile, so its aroma fades with prolonged heat. Adding it just before the final boiling keeps more of the floral scent in the finished jelly.
“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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