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Dessert

Seville Orange Jumbles

A dried orange rind confection made by drying rinds and boiling them in syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Orange and syrup are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 1,179 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Seville Orange Jumbles

Ingredients

Directions

Prepare the rinds

  1. Cut the rind of the Seville oranges as thin as possible, about the width of a silver threepence, and in round shapes.

  2. Place the rinds on a sieve in a hot oven.

  3. Let them dry for four to five hours.

Candy in syrup

  1. Boil the syrup over the fire for 15 minutes.

  2. Add the orange rinds to the syrup.

  3. Boil for three to four minutes.

  4. Drain the syrup from the rinds.

Dry and store

  1. Place them back on the sieve in a hot oven.

  2. Let them dry for two to three days until completely dry.

  3. Store the jumbles in a dry box.

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. Orange + syruptop 23% of all pairs
    Smell alikelow
    Cooked together1,179 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Seville oranges
Provide the bitter, aromatic rind that forms the jumbles.
Syrup
Sweetens the rinds and, as it cooks in, helps them become firm and candied.

The step that matters

Drying until completely dry. Rinds left with moisture stay sticky and can spoil in storage. Slow drying in a warm oven removes water gradually, so the rinds set firm and keep their shape.

“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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