Name: Canned Grapes
Ingredients: grapes; water; 1 cup sugar per quart of pulp and juice

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 ↓

Canned Grapes

Ingredients

grapes
water
1 cup sugar per quart of pulp and juice

Directions

Prepare

Squeeze the pulp from the grape skins.
Boil the pulp in one pot and the skins in another with a little water.
When the pulp is tender, strain it through a colander to remove the seeds.

Make and can

Add the tender skins and the water they boiled in to the pulp.
Stir in 1 cup of sugar for each quart of pulp and juice.
Boil for 10 minutes, stirring often.
Can the mixture.

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.

Grape + sugartop 23% of all pairs

Smell alikelow

Cooked 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 pulp and skins that form the body and flavor of the canned product.
Sugar: Adds sweetness and balances the tartness of the grape pulp and juice.

“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.