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Drink

Unfermented Grape Juice

A sweetened grape juice made by boiling grapes, straining, and adding sugar.

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 juice

  1. Wash and pick the grapes from the stems.

  2. Place grapes in a preserving kettle with water and bring to a boil.

  3. Set aside to cool, then strain through a fine cloth or cheesecloth bag.

  4. Return the juice to the kettle and add granulated sugar, bringing it back to a boil.

Bottle and seal

  1. Heat bottles and pour in the hot juice, placing bottles on a warm, wet cloth to prevent cracking.

  2. Pound in the corks firmly, cut them off even, and seal well.

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

Concord grapes
Provide the main flavour, colour and natural juice for the drink.
Granulated sugar
Adds sweetness and balances the grapes' tartness.
Water
Helps extract juice from the grapes during the initial boil.

The step that matters

Bottling the hot juice. Pouring hot juice into cold glass can crack the bottles from sudden temperature change. Warming the bottles and setting them on a warm, wet cloth reduces that thermal shock. Firm corks and a good seal keep air out so the juice stays unfermented.

“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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