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Currant Syrup

A syrup made from equal parts red and white currants and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: White currant and sugar work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Currant Syrup

Ingredients

Directions

Prepare the juice

  1. Pick and bruise the currants, then place them in a jar to draw the juice as for jelly.

  2. Strain the juice twice or more until clear, then leave it in a cold place overnight.

Make the syrup

  1. Weigh the juice and pour it into a clean pan, adding 14 ounces of sugar for each pound of juice.

  2. Heat the sugar until it dissolves, stirring to avoid burning, and simmer without boiling.

  3. Skim off any scum that rises, then transfer the syrup to a clean vessel to cool.

  4. Cover lightly to keep out dust, and after 12 hours, pour into small bottles, corking and sealing securely.

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. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Currants
Provide the juice that gives the syrup its flavour and tartness.
Sugar
Sweetens the juice and helps preserve the syrup once it is bottled.

The step that matters

Heating the sugar without boiling. Stirring prevents the sugar from scorching on the base of the pan, while simmering gently rather than boiling keeps the syrup clear and avoids a caramelised or cloudy result.

“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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