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 the juice
Strip the grapes from their stems.
Cook the grapes in 3 quarts of water until tender.
Strain the mixture, avoiding pressing the pulp through.
Sweeten and seal
Add 1 cup of sugar for each quart of juice.
Bring to a boil, skim off any foam, and seal in cans or bottles.
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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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
- Concord grapes
- Provide the juice, along with the flavor and color of the finished drink.
- Sugar
- Adds sweetness and balances the tartness of the grape juice.
The step that matters
Strain without pressing the pulp. Pressing forces fine solids and bitter-tasting skin and seed material through the strainer, which makes the juice cloudy and harsher in flavor. Letting the juice drip through gives a clearer result.
“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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