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 ↓
Grape Juice
Ingredients
Directions
Add just enough water to the grapes to prevent burning.
Cook the grapes until soft.
Strain the mixture.
Bottle and seal the juice.
Mix in ½ cup of sugar for every quart of juice.
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.
-
Grape + sugartop 23% of all pairsSmell alikelowCooked 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
- Grapes
- Provide the juice, along with the main fruit flavour and natural sweetness.
- Sugar
- Adds sweetness and rounds out the tart flavour of the grape juice.
The step that matters
Add just enough water to the grapes. Grapes can scorch on the bottom of the pan before they release enough juice. A small amount of water keeps the fruit from burning while it softens. Too much water dilutes the juice and weakens its 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 grape juice recipes
You might also like
Grape Frappe10 recipes
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 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.