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Dessert

Grape Sauce

A sauce made by stewing grape pulp, adding sugar, and boiling with grape skins until it jells.

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 Sauce

Ingredients

Directions

Prepare the pulp

  1. Pulp the grapes.

  2. Stew the pulp until the seeds loosen.

  3. Sift the pulp.

Make the sauce

  1. Measure the juice.

  2. For every cup of juice, add an equal amount of sugar.

  3. Measure the pressed grape skins in a bowl.

  4. For every 2 cups of skins, add 1 cup of sugar.

  5. Combine the sugar and skins with the juice.

  6. Boil until it jells.

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

Grape pulp
Supplies the main grape flavour and most of the liquid in the sauce.
Sugar
Adds sweetness and, with the grape pectin, helps the sauce set into a jelly.
Grape skins
Contribute natural pectin, colour and tannin-based flavour that help the sauce set.

The step that matters

Boil until it jells. Setting depends on sugar and pectin being concentrated enough. Stopping too early leaves the sauce runny, while boiling too long can make it stiff or sticky.

“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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