Why it works: Sugar and cider are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 3,308 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cider Jelly
Ingredients
Directions
Dissolve the gelatin in boiling water.
Add the sugar and stir until well dissolved.
Mix in the new cider.
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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Sugar + cidertop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly jelly as it cools.
- Sugar
- Adds sweetness and balances the tartness of the cider.
- New cider
- Provides the main liquid and the apple flavour and acidity.
The step that matters
Dissolve the gelatin fully in the boiling water. Gelatine must be completely dissolved before the other ingredients are added. Undissolved granules leave specks and can weaken the set, so stir until no grains remain.
“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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