Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Cherry
Ingredients
Directions
Prepare the juice
Remove the stalks from the cherries and press them to extract the juice.
Mix the cherry juice with 2 pounds of loaf sugar for every gallon of liquor.
Ferment and bottle
Transfer the mixture into a full cask and let it ferment.
After fermentation, seal the cask for three months.
If clear, bottle the wine.
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 + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherries
- Provide the juice and flavour that make up the base of the wine.
- Loaf sugar
- Provides sweetness and food for the yeast during fermentation.
- Brandy
- Raises the alcohol content and helps preserve the finished wine.
“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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