Why it works: Sugar and corn are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cheap Raspberry Jelly
Ingredients
Directions
Make the juice
Boil the dried raspberries in water for about 10 minutes.
Strain the mixture to obtain the juice.
Sweeten and thicken
Bring the juice to a boil and sweeten to taste.
Remove from heat, then stir in the corn starch until well combined, for a few minutes.
Cool
Let it cool before using.
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 + corntop 21% of all pairsSmell alikelowCooked together7,168 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dried raspberries
- Provide the main raspberry flavour and colour in the juice.
- Corn starch
- Thickens the juice into a jelly-like texture as it cools.
- Sugar
- Adds sweetness that balances the raspberry's tartness.
The step that matters
Stirring in the corn starch off the heat. Corn starch clumps if it hits hot liquid unevenly. Stirring it in off the heat and mixing until smooth lets the granules disperse, so the juice thickens evenly as it cools.
“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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