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Dessert

Canned Currants

A sauce made by cooking currants and raisins with sugar, used as a meat sauce or in pies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and raisin are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Canned Currants

Ingredients

Directions

Cook the fruit

  1. Cook currants and raisins together until thoroughly cooked.

  2. Crush the currants with a spoon while stirring to let the air escape.

Sweeten and serve

  1. Add sugar using the pound for pound rule.

  2. Use the sauce as a meat sauce or in pies.

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. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Currants
Provide the tart, fruity flavour and natural pectin that helps the sauce thicken.
Raisins
Add concentrated sweetness and body as they soften during cooking.
Sugar
Adds sweetness and helps the sauce thicken as water evaporates.

The step that matters

Adding the sugar pound for pound. Sugar is measured equal in weight to the fruit, so it sets the level of sweetness and affects how thick the sauce becomes. Adding it when the fruit is already well cooked helps the sugar dissolve evenly and gives a consistent texture.

Swap the currant

How well each one fits the dish's main ingredients (raisin, sugar):

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Currantthe original

Fit is the average pairing score against raisin, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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