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Sauce

Fruit Catsup

A sweet and tangy fruit sauce made by boiling fruit with sugar, vinegar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Allspice and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,536 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fruit Catsup

Ingredients

Directions

  1. Mash the fruit in a large pot.

  2. Add sugar, vinegar, salt, pepper, allspice, and cinnamon.

  3. Boil the mixture until it thickens.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Allspice + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  2. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + cinnamontop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Vinegar + allspicetop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

Sugar and cinnamon 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

Fruit
Provides the main body, flavor, and pectin-containing pulp that the ketchup is built on.
Sugar
Adds sweetness and helps the mixture thicken and preserve its texture as it cooks down.
Vinegar
Adds acidity that balances the sweetness and brightens the flavor of the fruit.

The step that matters

Boil until it thickens. The sauce thickens as water evaporates and the fruit pulp and sugar concentrate. Stopping too early leaves it thin and runny, while boiling too long can scorch the sugars on the bottom of the pot, so stir often.

Swap the allspice

How well each one fits the dish's main ingredients (sugar, vinegar, pepper, cinnamon):

  1. Allspicethe original
  2. Clovefits about as well
  3. Nutmegfits about as well
  4. Cardamomfits less well

Fit is the average pairing score against sugar, vinegar, pepper, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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