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Dessert

Cranberry and Rice Jelly

A jelly made from cranberries and ground rice, sweetened to taste and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Cranberry and Rice Jelly

Ingredients

Directions

Make the jelly

  1. Boil, wash, and strain the cranberries.

  2. Mix in enough ground rice to thicken the mixture into a jelly while boiling.

  3. Stir gently while boiling and sweeten to your taste.

  4. Pour into a mold and refrigerate until set.

Serve

  1. Serve with cream.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 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 tart fruit base and the flavour of the jelly.
Ground rice
Thickens the boiling juice so it sets into a soft jelly.
Sugar
Sweetens the tart cranberry juice to taste.

The step that matters

Mix in the ground rice while boiling. Ground rice thickens through starch that swells and gelatinises only when the liquid is hot. Adding it off the boil or in one lump can leave clumps or a thin, unset jelly, so stir it in gradually while the mixture is boiling.

“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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