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Dessert

Cranberry Ice

A frozen dessert made from cranberries, sugar, orange juice and pulp, lemon juice, and optional water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Cranberry Ice

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Cranberry Ice

Ingredients

Directions

Make the cranberry base

  1. Sweeten cranberries with sugar.

  2. Boil the mixture.

  3. Strain the mixture.

  4. Add the juice and pulp of the oranges and the juice of the lemons.

Freeze

  1. Freeze the mixture until solid.

  2. If the cranberry flavor is too strong, add water to taste.

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.

Photo for illustrative purposes only · Contact us to use it

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

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 main tart flavor and color, and the body of the ice once cooked and strained.
Sugar
Sweetens the tart cranberries and lowers the freezing point so the ice stays softer.
Oranges
Add sweet citrus aroma and extra juice and pulp for body and flavor.
Lemons
Add acidity that brightens the cranberry flavor.

The step that matters

Boil the mixture. Boiling softens the cranberries and releases their pectin and color, so straining yields a smooth base. Too little cooking leaves the texture coarse and the flavor flat.

“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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