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Dessert

Frozen Cranberries

A frozen dessert made from boiled cranberries, sugar, and stiffly beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Frozen Cranberries

Ingredients

Directions

Make the cranberry base

  1. Boil cranberries until soft.

  2. Strain through a jelly bag.

  3. Add sugar to the liquid and partly freeze.

Finish and freeze

  1. Fold in the stiffly beaten egg whites.

  2. Freeze and let stand for at least 2 hours.

  3. Serve in sherbet glasses.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Cranberries
Provide the main fruit flavor and tartness, and their juice forms the base of the dessert.
Sugar
Sweetens the tart cranberry liquid and helps keep the mixture softer when freezing.
Egg whites
Whipped and folded in, they add air and a lighter, fluffier texture to the frozen mixture.

The step that matters

Folding in the stiffly beaten egg whites. Egg whites hold air only when whipped stiff. Folding gently keeps that air in the mixture, so the ice cream stays light instead of dense and heavy.

“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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