Why it works: Currant and strawberry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 195 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Gelee De Cerises — Cherry Jelly
Ingredients
Directions
Prepare
Remove the stones and stems from the cherries.
Cook
In a pan, combine the cherries, currant juice, and strawberry juice.
Bring to a boil over high heat, skimming frequently for 30 minutes.
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.
-
Currant + strawberrytop 15% of all pairsSmell alikelowCooked together195 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherries
- Supplies the main fruit flavor and body of the jelly.
- Currant juice
- Adds natural pectin and tartness that help the jelly set.
- Strawberry juice
- Adds fruit flavor and color to the jelly.
The step that matters
Skimming during the boil. Foam and scum rise to the surface as the juice boils. Skimming them off keeps the finished jelly clear and clean-tasting instead of cloudy or bitter.
“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.
You might also like
Strawberry Ice Cream122 recipes
Red Currant Jelly65 recipes
Strawberry Sherbet48 recipes
Currant Ice Cream32 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.