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Dessert

Cranberry Ice

A frozen dessert made from cranberries, water, sugar, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cranberry Ice

Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cranberry Ice

Ingredients

Directions

Cook the cranberries

  1. Pick over and wash the cranberries.

  2. Add the water and cover.

  3. Cook until very soft.

  4. Press through a sieve.

Sweeten and freeze

  1. Add the sugar and cook for 3 minutes.

  2. Cool the mixture.

  3. Add the lemon juice.

  4. Freeze.

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.

Photo for illustrative purposes only · Contact us to use it

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 tart flavour, bright colour and the pulp that gives the ice its body.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice softer and less icy.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.

The step that matters

Cook until very soft. Cooking fully softens the fruit and breaks down its cell walls, so pressing it through a sieve yields a smooth pulp. Under-cooked cranberries stay firm and leave a grainy texture in the finished 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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