Why it works: Wine and sugar are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Cherry Sauce
Ingredients
Directions
Mash the ripe cherries with the meat of the pits in their own juice until tender.
Pulp through a sieve all that will pass.
Add the wine, sugar, and spices if desired.
Boil until the mixture reaches the consistency of thick cream.
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.
-
Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 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
- Ripe cherries
- Provide the main fruit body, flavour and juice that form the sauce.
- Wine
- Adds acidity and aroma, lifting the sweetness of the cherries.
The step that matters
Boil until the mixture reaches the consistency of thick cream. Sauce thickens as water evaporates and pectin in the fruit sets on cooling. Stopping too early leaves it thin, while overcooking can make it sticky and dull in flavour.
“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.
More cherry sauce recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.