Perfect Pairings & Recipes for
Cranberry Jelly
Unlock the perfect flavour pairings for cranberry jelly according to data science. Explore unique recipes and discover the hidden mathematics of flavour.
Cranberry jelly is defined by the distinctive accents of polyphenol and plum, but beneath its sourness lies a complex symphony of subtle flavour notes, such as raspberry ketone, resin, and hints of sugar that give it remarkable depth. The key to finding the perfect pairing for cranberry jelly is understanding how these notes harmonise.
To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our analysis reveals, for example, how dried mushroom's glutamic tones enrich cranberry jelly, and how Brie's mouldy notes create a surprising synergy with its mouth-drying sensation.
Flavour Profile Of Cranberry Jelly Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Cranberry jelly: Astringent, Plum, Raspberry, Resinous, Sugary, Bergamot, Hibiscus
An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, nectarous, and woody) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.
The Flavour Code
To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.
The Flavours That Harmonise With Astringent Notes
Strength of Association Between Flavours
The flavours most associated with astringent notes are: Penicillium, Mossy, Bovine, Ferrous, Proteolytic, Fatty, Glutamic, Charred, Buttery, Gamey, Chanterelle, Lactic, Porcine, Rosemary, Butyric.
Our analysis reveals a strong connection between polyphenol and mould flavours. Since cranberry jelly has a distinct astringent flavour, try pairing it with the mouldy flavours of Brie.
The recipe below provides inspiration for pairing cranberry jelly with Brie.
Harmonious Flavours Of Cranberry Jelly
Just as our analysis revealed that polyphenol and mouldy flavours are harmonious, we can identify the full profile of flavours that harmonise with each of the flavour notes present in cranberry jelly. For instance, the plum-like accents of cranberry jelly are strongly associated with chalky and orangey notes.
The accents associated with the various accents of cranberry jelly can be seen highlighted in the pink bars below.
Flavour Profile Of Cranberry Jelly And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Cranberry jelly: Astringent, Plum, Raspberry, Resinous, Sugary, Bergamot, Hibiscus
Matching Flavour Profiles
The flavour profile of dried mushroom offers many of the aroma notes complementary to cranberry jelly, including glutamic and tea accents. Because the flavour profile of dried mushroom has many of the of the features that are complementary to cranberry jelly, they are likely to pair very well together.
Prominent Flavour Notes Of Dried Mushroom Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Dried mushroom: Glutamic, Caramel, Fungus, Oxidized, Chestnut, Tea-Like, Cocoa, Mossy, Musky, Proteolytic, Petrichor, Iron
The chart above shows the unique profile of dried mushroom across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with cranberry jelly.
Recipes That Pair Cranberry Jelly With Dried Mushroom
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of cranberry jelly, we can identify other ingredients that are likely to pair well.
Cranberry Jelly's Harmonious Flavours And Complementary Ingredients
Cranberry jelly's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Floral
Herbal
Vegetal
Maillard
Earthy
Carnal
The left side of the chart above highlights the aroma notes of cranberry jelly, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aromas complementary to cranberry jelly.
What To Drink With Cranberry Jelly
The limestone notes in spring water make it a perfect pairing with cranberry jelly. Likewise, the neroli flavours in lemonade create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of cranberry jelly below.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Cranberry jelly), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
Explore More
Discover more ingredient profiles and expand your culinary knowledge. Each ingredient page offers detailed analysis of flavour profiles, pairing insights, and culinary applications.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.