Skip to main content
Dessert

Bitter Oranges and Granulated Sugar

A marmalade made by cooking sliced bitter oranges with equal weight of sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Bitter orange and sugar work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 14 recipes. The science ↓

Bitter Oranges and Granulated Sugar

Ingredients

Directions

Prepare

  1. Wash and slice the bitter oranges, removing any seeds.

  2. Weigh the sliced oranges and use an equal weight of granulated sugar.

  3. Combine the oranges and sugar in a pot.

Cook

  1. Cook over medium heat, stirring until the sugar dissolves.

  2. Simmer until the mixture thickens to a marmalade consistency.

Jar

  1. Pour into sterilized jars and seal.

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. Bitter orange + sugartop 41% of all pairs
    Smell alikelow
    Cooked together14 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bitter oranges
Provide the fruit, peel and natural pectin that let the marmalade set and give its bitter flavour.
Granulated sugar
Sweetens the marmalade and helps it thicken and set as it cooks down, and keeps it preserved.

The step that matters

Simmer until the mixture thickens. Sugar and pectin set only when enough water has evaporated and the mixture reaches a high enough concentration. Stopping too early leaves a runny marmalade, while cooking too long can make it stiff and darken the flavour.

“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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes