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Drink

Grape Juice

A sweetened grape juice made by cooking Concord grapes with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Prepare

  1. Pick over and wash the grapes.

  2. Place grapes in a porcelain kettle with enough water to prevent sticking.

  3. Cook until the skins crack.

  4. Remove from heat.

Extract the juice

  1. Pour the mixture into a flannel bag.

  2. Press out the juice.

Sweeten and boil

  1. Add nearly half as much sugar as juice.

  2. Return the mixture to the kettle.

  3. Boil until the sugar is dissolved.

Can and store

  1. Pour into pint cans.

  2. Seal the cans.

  3. Dilute with water to taste when opened.

  4. Store in a cool place.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked 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

Concord grapes
Supply the juice and the strong, fruity flavor of the drink.
Sugar
Adds sweetness that balances the grapes' tartness and helps preserve the juice.

The step that matters

Boil until the sugar is dissolved. Sugar that stays undissolved leaves the juice grainy and unevenly sweet. Fully dissolving it gives an even sweetness throughout the batch.

“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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