2005年4月23日 · Caroenum is a Roman liquid sweetener made by simmering grape must until it has been reduced by ⅓ of its original volume. Nowadays, substitutes are made in various ways. You may wish to compare Defritum, Caroenum and Sapa.

2020年5月19日 · The third syrup, named caroenum, is only reduced to two-thirds volume. Presumably, with different concentrations (and sweetnesses), each concoction was preferred for a specific purpose, but I wasn’t able to find those roles recorded anywhere.

2013年3月14日 · Caroenum is sweet, but not sickeningly so. It is a touch thicker than standard white grape juice. This is something you make at home rather than buy in the shops; as long as you can find a carton of white grape juice, you're set. To make it, pour as much grape juice as you need into a pan and boil until it has reduced by 1/3 to 1/2.

To make caroenum, reduce 500ml wine to 200ml. Add 2 tablespoons of honey, 100ml passum, or dessert wine, and salt or garum to taste. Take the meat out of the oven and leave it to rest while you finish the sauce.

2020年8月5日 · Caroenum is barely mentioned in ancient texts. It was a grape syrup used to add ‘bulk’ to a meal. To make it we will reduce grape juice. According to Grainger and Dalby caronem was reduced by 1/3 to ½. Caroenum is also used to make oenogarum which was made by mixing fish sauce, oil, wine, and spices

Caroenum: Another grape must syrup, common but not as common as Defrutum. No one really knows exactly WHAT this is, however the best educated guess is that it is similar to Defrutum but thinner. *Note: From the Pass the Garum website: Caroenum is barely mentioned in ancient texts, which makes identifying its true nature particularly difficult.

2022年3月4日 · Caroenum也是濃縮葡萄汁，但是比Defrutum稀，當我在試做食譜時，只用前述已製好的濃縮葡萄汁作為替代。 很多古羅馬料理都使用燉煮方式，大部分都會加上一點Passum甜酒，在Sally Grainger書中提及，她推測這口味應該類似於西班牙南部Malaga Moscatel這一類的甜酒。 這個食材在歐美還可以找到，可用於燉煮、醬料製作與甜點調味。 若備齊以上魚露、糖漿與甜酒，可以輕鬆製備Apicius料理和醬料。

2015年7月22日 · Grocock and Grainger's Apicius has a very nice glossary in the back which goes into the finer points of ingredients the Romans used; according to them, caroenum is probably a syrup made from reduced wine or must, must being freshly pressed grape juice with the skins and stalks still in it, i.e. the state of pre-wine that has just been squished ...

2024年2月5日 · From Ancient Greek κάροινον (károinon). carēnum n (genitive carēnī); second declension. A reduction of must in Ancient Roman cuisine, made by boiling down grape juice or must in large kettles until reduced to two thirds of the …

A syrupy condiment popular in ancient Rome, produced by boiling grape must down to one third of its volume. It was mixed with honey and had a smoky, caramel-like taste. The active ingredient is still used in the kitchen today. Very similar was the defrutum, which was reduced to about half the volume. See also under concentrated grape must.