Mincemeat

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. Raisin + cinnamontop 1% of all pairs
   Smell alikemoderate
   Cooked together5,390 recipes

   Shared aroma: 1-octen-3-ol (mushroom, earthy).

2. Apple + cinnamontop 4% of all pairs
   Smell alikemoderate
   Cooked together5,598 recipes

   Shared aroma: methyl cinnamate (strawberry).

3. Lemon + cinnamontop 7% of all pairs
   Smell alikestrong
   Cooked together7,950 recipes

   Shared aroma: beta-phellandrene (minty, terpene).

4. Cinnamon + sugartop 10% of all pairs
   Smell alikelow
   Cooked together30,779 recipes

   Shared aroma: guaiacol (smoky, sweet).

5. Raisin + curranttop 10% of all pairs
   Smell alikelow
   Cooked together6,180 recipes

   Shared aroma: gamma-nonanolactone (coconut, creamy).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Apples

Provide moisture and body, with a tart note that balances the sweetness.

Beef suet

Adds fat and richness, giving the mixture a moist, rounded texture.

Raisins

Contribute natural sweetness and chewy texture as they soften during resting.

Sugar

Adds sweetness and draws moisture from the fruit, helping the mixture hold together.

Lemon juice and rind

Adds acidity and aroma that brighten the rich, sweet fruit.

The step that matters