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Cranberry Frappe

A frozen cranberry beverage made with gelatin, sugar, lemon, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and sugar 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

Prepare the juice

  1. Cook the cranberries in 1 quart of water until soft.

  2. Pass the cooked cranberries through a fine sieve.

  3. Add lemon juice, a little grated lemon rind, and sugar to the cranberry juice.

  4. Soften the gelatin in a little cold water, then dissolve it in the boiling water.

  5. Combine the gelatin mixture with the fruit juice.

Freeze

  1. Pack the mixture in a freezer with ice and salt.

  2. Let it stand for 2 hours or until frozen to a mush.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Lemon and sugar 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 body of the juice once cooked and strained.
Sugar
Adds sweetness and softens the tartness of the cranberries.
Gelatine
Gives the frozen mixture a smoother, less icy body and helps it hold together.
Lemon
Adds acidity that brightens the flavour of the cranberries.

The step that matters

Dissolve the gelatine fully before combining. Gelatine must be softened in cold water and then fully dissolved in hot water; undissolved granules leave gritty or rubbery spots and uneven setting in the frozen mixture.

“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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