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Cranberry Frappe with Roast Turkey

A chilled cranberry slushy made by boiling cranberries, straining, sweetening, adding lemon, and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Frappe with Roast Turkey

Ingredients

Directions

Prepare

  1. Wash and clean the cranberries.

  2. Boil the cranberries in water until soft.

  3. Strain and press the pulp through a sieve.

Sweeten and freeze

  1. Add sugar and boil for another minute.

  2. Stir in lemon juice and adjust sweetness if needed.

  3. Freeze until slushy.

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 + 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 and the pulp that gives the slushy its body.
Sugar
Sweetens the mixture and lowers its freezing point so it stays slushy rather than solid.
Lemon juice
Adds acidity that brightens the cranberry flavour and balances the sweetness.

The step that matters

Adjust sweetness after adding lemon juice. Sugar and acid both change how sweet the mixture tastes, and cold dulls sweetness further. Tasting and adjusting before freezing lets you correct balance while it is still liquid.

“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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