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Dessert

Cranberry Roll

A rolled dessert made from stewed cranberries and dough, boiled and served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Cranberry Roll

Ingredients

Directions

Make the filling

  1. Stew the cranberries in just enough water to prevent burning until soft.

  2. Sweeten the cranberries to taste.

  3. Strain the cranberries through a colander.

  4. Let the cranberries cool completely.

Assemble and cook

  1. Make a dough similar to apple pudding.

  2. Spread the cooled cranberries about an inch thick on the dough.

  3. Roll the dough up in a floured cloth.

  4. Tie the ends of the roll securely.

  5. Boil the roll for two hours.

Serve

  1. Serve with sweet sauce.

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 + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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 filling, which softens and sweetens when stewed.
Flour
Forms the dough that wraps around the filling and holds the roll together.
Sugar
Sweetens the tart cranberries to the cook's taste.

The step that matters

Tie the ends of the roll securely. If the cloth is not sealed, water can enter during boiling and make the dough soggy and the filling leak out.

“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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