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Best Cranberry Sauce Ever Recipe

This never fails to be "the best cranberry sauce I've ever tasted". Don't trust me, just try it!

By chow · From Open Recipes · 13 ingredients
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Why it works: Berry and cherry work together. They rank in the top 5% of all ingredient pairs, and 22 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

The recipe

3 cups

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Berry + cherrytop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together22 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Cinnamon + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  3. Allspice + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  4. Allspice + nutmegtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,331 recipes

    Shared aroma: estragole (anise, licorice).

  5. Orange + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,632 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (orange, butter, cranberry, sugar, allspice, cinnamon, nutmeg):

  1. Lemonthe original
  2. Appleabout as good a flavor fit
  3. Vanillaabout as good a flavor fit

Fit is the average pairing score against orange, butter, cranberry, sugar, allspice, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).