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Drink

Unfermented Grape Juice

A beverage made by cooking grapes, straining the juice, sweetening, and preserving it in airtight bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Unfermented Grape Juice

Ingredients

Directions

Prepare the grapes

  1. Wash the grapes and remove them from the stems.

  2. Place the grapes in a preserving kettle and add enough water to prevent burning.

  3. Cook until thoroughly done.

  4. Strain the mixture.

Finish and store

  1. Boil the strained juice.

  2. Sweeten to taste.

  3. Seal the juice in airtight bottles.

  4. Store in a dark, cool place.

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.

  1. 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 juice, flavor, and natural sugars that define the drink.
Sugar
Adds sweetness to balance the tartness of the grape juice.

The step that matters

Seal the juice in airtight bottles. Juice that is not sealed airtight can be recontaminated by microbes and ferment or spoil. Sealing hot, boiled juice in clean, airtight containers keeps it stable during 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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