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Cranberry Frappe

A frozen cranberry beverage made by cooking cranberries, straining, sweetening, adding lemon juice, and freezing with salt and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry Frappe

Ingredients

Directions

Make the cranberry base

  1. Cook the cranberries in the water for 8 minutes.

  2. Strain the mixture and add sugar, then bring to a boil.

  3. Cool the mixture, then add lemon juice.

Freeze

  1. Freeze to a mush using equal parts salt and ice.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cranberries
Provide the tart fruit flavor and the body of the frappe.
Sugar
Adds sweetness and balances the tartness of the cranberries.
Lemon juice
Adds acidity that brightens the flavor and sharpens the fruit taste.

The step that matters

Freeze to a mush using equal parts salt and ice.. Salt lowers the freezing point of the ice, so the mixture chills well below water's normal freezing point. The base must be cool before freezing, or it will freeze unevenly and form large crystals instead of a smooth, spoonable mush.

“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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