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Dessert

Cranberry and Rice Jelly

A jelly made by boiling cranberries, adding ground rice, and sweetening to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry and Rice Jelly

Ingredients

Directions

Make the jelly

  1. Boil the cranberries and press them to extract the juice.

  2. Strain the juice into a pot.

  3. Gradually mix in the ground rice until it thickens to a jelly.

  4. Boil gently while stirring.

  5. Sweeten to taste.

Set and serve

  1. Pour into a basin or mold and let it set.

  2. Serve with milk or cream.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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 flavor and the juice that forms the base of the jelly.
Ground rice
Thickens the cranberry juice as it cooks, letting it set into a jelly.

The step that matters

Adding the ground rice. Ground rice must be added gradually while stirring so it disperses evenly. Adding it all at once can form lumps, and the starch then thickens unevenly instead of setting smoothly.

“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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