Name: Ceanberry Jelly
Ingredients: 1 pound sugar; 1 pint cranberry juice or pulp

Why it works: Sugar and cranberry work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Ceanberry Jelly

Ingredients

1 pound sugar
1 pint cranberry juice or pulp

Directions

Boil the cranberries until soft.
Strain the mixture to extract the juice.
Add 1 pound of sugar to 1 pint of juice or pulp and stir until dissolved.

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.

Sugar + cranberrytop 25% of all pairs

Smell alikelow

Cooked together374 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

Sugar: Sweetens the jelly and helps it set into a firm gel when cooked.
Cranberry juice or pulp: Provides the tart flavour and the fruit pectin that lets the jelly set.

“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.