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Dessert

Frozen Cranberries

Frozen Cranberries are cranberries and raisins cooked with sugar and water, then pureed, cooled, and frozen.

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.

  2. Cut the raisins in halves and add them to the cranberries with sugar and boiling water.

Cook and strain

  1. Cook for 15 minutes, skimming as necessary.

  2. Rub the mixture through a puree strainer.

Freeze and serve

  1. Cool and freeze like Orange Ice.

  2. 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 fruit base and most of the flavour and colour of the ice.
Sugar
Sweetens the tart cranberries and lowers the freezing point, keeping the ice softer.
Seeded raisins
Add body and natural sweetness to the fruit mixture.

The step that matters

Rub the mixture through a puree strainer. Pushing the cooked fruit through a strainer removes skins and seeds and gives a smooth texture. Skipping or rushing this leaves a grainy ice.

“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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