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Cranberry Frappe

A chilled cranberry beverage made by boiling cranberries, straining, sweetening, adding lemon juice, and freezing with ice and salt.

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

Ingredients

Directions

Make the cranberry base

  1. Boil cranberries and water for 5 to 6 minutes.

  2. Strain through a coarse cheesecloth.

  3. Add sugar, stir, and boil until sugar is dissolved.

Finish and freeze

  1. When cold, add strained lemon juice.

  2. Freeze using equal parts of ice and salt.

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 main flavor, tartness, and color, and their pectin helps the frappé hold body.
Sugar
Sweetens the tart cranberries and softens the texture of the frozen mixture.
Lemon juice
Adds acidity that brightens the cranberry flavor and balances the sweetness.

The step that matters

Freeze using equal parts of ice and salt. Salt lowers the freezing point of the ice around the container, so the mixture chills well below the normal freezing point of water. Too little salt or too little ice leaves the frappé slow to freeze or only partly frozen.

“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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