Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cranberry Ice
Ingredients
Directions
Make the cranberry mixture
Cook the cranberries until soft, then press them through a sieve.
Combine equal quantities of the pressed cranberries, sugar, and boiling water.
Freeze and finish
When the mixture is half frozen, fold in the beaten egg whites.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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 colour, and their pulp gives the ice body.
- Sugar
- Sweetens the ice and lowers its freezing point, keeping it softer and scoopable.
- Egg whites
- Whipped into the mixture, they add air and a light, fluffy texture.
The step that matters
Folding in the egg whites at half frozen. If the mixture is fully frozen, the whites cannot blend in and the ice stays dense; if it is too liquid, the whites deflate and the foam collapses. Partly frozen ice holds the air.
“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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