Why it works: Sherry and sugar are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,141 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Wine Sauce
Ingredients
Directions
In a pan, combine the sugar, water, and marmalade.
Simmer for 15 minutes.
Add the sherry and cochineal for coloring.
Strain the sauce.
It is ready to serve.
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.
Photo for illustrative purposes only · Contact us to use it
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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Sherry + sugartop 22% of all pairsSmell alikelowCooked together4,141 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Marmalade
- Adds fruity sweetness and a bitter-citrus aroma to the sauce.
- Sherry
- Adds wine flavor and acidity that balances the sugar.
- Loaf sugar
- Sweetens the sauce and helps give it body as it simmers.
“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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