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Cranberry Frappe

A frozen cranberry beverage made by boiling cranberries, adding sugar, lemon juice, and freezing until mushy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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. Boil the cranberries in water for 5 to 6 minutes.

  2. Strain the mixture through coarse cheesecloth.

  3. Add the sugar and boil until dissolved.

Freeze

  1. Once cold, add the lemon juice and freeze until mushy.

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 flavour and the bulk of the frappe's body.
Sugar
Sweetens the tart cranberries and lowers the freezing point so the frappe stays soft.
Lemons
Add acidity that brightens the cranberry flavour.

The step that matters

Add the sugar and boil until dissolved. Sugar must fully dissolve so it can dissolve evenly into the liquid. Undissolved sugar can leave grainy crystals, and the sugar content also controls how soft the frozen mixture stays.

“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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