Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Wine
Ingredients
Directions
Make the juice
Squeeze out all the juice from the cherries for canning.
Make the wine
Combine 2 parts cherry juice with 1 part sugar and cook to make sweet wine.
For fermented wine, leave the mixture uncooked.
Let the mixture stand until fermentation ceases.
Bottle the wine and fill the neck of the bottle with absorbent cotton.
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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Cherry + sugartop 20% of all pairsSmell alikelowCooked together2,598 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherry juice
- Provides the main liquid and fruit flavour for the wine.
- Sugar
- Sweetens the wine and feeds the fermentation that produces alcohol.
The step that matters
Leave the mixture uncooked for fermented wine. Heating the mixture stops the yeast that drives fermentation, so cooking produces sweet wine rather than fermented wine. Letting it stand until fermentation ceases completes the process.
“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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