Why it works: Sugar and pineapple are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cranberry Jelly with Pineapple
Ingredients
Directions
Make the jelly
Boil cranberries in water until soft enough to press through a sieve.
Add sugar and boil for 10 minutes.
Set and serve
Cut pineapple into cubes and place in the bottom of a flat pan or dish.
Pour the jelly over the pineapple and set to harden.
Cut into squares.
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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Sugar + pineappletop 19% of all pairsSmell alikelowCooked together4,841 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cranberries
- Provide the main flavour and pectin that helps the jelly set when cooked.
- Sugar
- Sweetens the jelly and helps it thicken and set as it boils.
- Pineapple
- Adds sweet, tangy fruit flavour and pieces that sit under the set jelly.
The step that matters
Boiling the sugar into the cranberry liquid. Cranberries need enough sugar and boiling time to form a gel once cooled. Boiling too briefly can leave the jelly too soft to hold its shape when cut into squares.
“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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