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Preserved Orange Peel

From an old cookbook · modernised transcription
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Preserved Orange Peel

Ingredients

Directions

  1. Boil the Seville orange peel in plenty of water until tender but not mushy.

  2. Transfer the boiled peel to cold water and remove the pulp using your thumb.

  3. Soak the peel in fresh water, changing it daily for three days.

  4. Drain the peel on a coarse sieve for one day.

  5. Pack the peel in a tub or jar, placing them one into another.

  6. Pour boiling hot clarified sugar over the peel to cover them completely.

  7. The next day, drain the syrup and boil it for about 15 minutes.

  8. Pour the hot syrup over the peel and repeat this process every other day for three to four times until the syrup is thick.

  9. Ensure there is always enough syrup to cover the peel.

  10. Let the peel remain in syrup for at least three months before candying.

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 + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

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