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Cranberry Frappe

A chilled cranberry beverage made by stewing cranberries, sweetening, adding lemon juice, freezing, and serving with turkey or chicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 base

  1. Stew the cranberries and add the sugar as for sauce or jelly.

  2. Cool the mixture and add the juice of two lemons.

Freeze and serve

  1. Freeze until it reaches a mushy consistency.

  2. Serve in sherbet cups with turkey or chicken.

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 flavour and pink colour that define the dish.
Sugar
Sweetens the tartness and lowers the freezing point so the frappe stays mushy.
Lemon juice
Adds acidity that brightens the flavour and balances the sugar.

The step that matters

Freezing to a mushy consistency. Sugar lowers the freezing point, so the mixture stays soft longer than plain juice would. Freezing too long turns it into a hard block of ice. Check it during freezing and stop once it is mushy, before large ice crystals form.

“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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