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Dessert

Frozen Cranberries

A frozen cranberry sauce made from cranberries, raisins, sugar, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Frozen Cranberries

Ingredients

Directions

Prepare

  1. Pick over and wash the cranberries and seeded raisins, then cut the raisins in halves.

Cook

  1. Add the raisins to the cranberries along with the sugar and boiling water.

  2. Cook for fifteen minutes, skimming as necessary.

Strain and freeze

  1. Rub the mixture through a puree strainer.

  2. Cool and freeze the mixture like Orange Ice.

Serve

  1. Serve as a substitute for cranberry jelly.

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 + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cranberries
Provide the tart flavor and the bulk of the sauce.
Sugar
Sweetens the sauce and balances the cranberries' tartness.
Seeded raisins
Add sweetness and body to the puree.

The step that matters

Cool and freeze the mixture like Orange Ice.. Sugar lowers the freezing point of the mixture, so the sugar level controls how firm the frozen sauce becomes. Because the recipe relies on Orange Ice's method, the sugar must be measured as written to keep the sauce scoopable rather than rock-hard.

“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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