Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Grape Butter
Ingredients
Directions
Prepare the grapes
Separate the skins from the pulps of the grapes.
Cook the pulps until soft, then rub through a colander to remove the seeds.
Add a little water to the skins and cook until tender.
Make and set the butter
Combine the pulp and skins with the sugar, then cook until thick.
Pour into glasses like jelly.
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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Grape + sugartop 23% of all pairsSmell alikelowCooked together7,490 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
- Grapes
- Provide the fruit flavour, pulp for body, and skins that add tartness and structure.
- Sugar
- Sweetens the butter and, as it cooks down, thickens it to a spreadable set.
The step that matters
Cooking the pulp and skins with the sugar until thick. Sugar and fruit pectin set as the mixture reduces. Cooking too briefly leaves it runny, while overcooking can make it stiff and sticky once cool.
“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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