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 Juice I
Ingredients
Directions
Prepare
Pick grapes from the stem and wash them.
Cover the grapes with water and cook until mushy.
Drain the mixture in a cheesecloth bag overnight.
Sweeten and seal
To one quart of juice, add 1½ pints of sugar.
Bring the mixture to a boil and seal it hot.
Dilute with water when serving.
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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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 juice and the main flavour of the drink.
- Sugar
- Adds sweetness and helps preserve the juice when it is sealed hot.
The step that matters
Bring the mixture to a boil and seal it hot. Sugar must dissolve fully and the juice must reach boiling so that it is hot enough when sealed. Heating kills microbes and drives out air, which helps the juice keep longer in storage.
“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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