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Cranberry Ice

A frozen cranberry mixture sweetened with 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

Prepare

  1. Pick over and wash the cranberries.

Make the ice

  1. Add water, cover, and cook until very soft.

  2. Press through a sieve, add sugar, and cook for 3 minutes.

  3. Cool the mixture, add lemon juice, and 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 main flavour and tart body of the ice, and pectin that helps it set.
Sugar
Sweetens the ice and lowers the freezing point so it stays softer and scoopable.
Lemon juice
Adds acidity that brightens the cranberry flavour and sharpens the taste.

The step that matters

Cook the cranberries until very soft. Cranberries must break down fully so the pulp passes through the sieve smoothly. Under-cooked skins and pieces leave a gritty texture in the frozen 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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