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Dessert

Orange Conserves

Preserves made from orange peel steeped in water and sugar, used to flavor puddings, pies, and other desserts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Orange Conserves

Ingredients

Directions

Prepare the peel

  1. Cut the orange peel into long, thin strips.

Make the preserves

  1. Stew the peel in water until all bitterness is extracted.

  2. Drain the water and stew the peel again in a thick syrup made with 1 pound of sugar for each pound of peel.

  3. Store in a cool place for flavoring puddings, pies, etc.

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

What each ingredient does

Orange peel
Provides the main flavour and the candied texture once cooked in syrup.
Sugar
Sweetens the peel and, dissolved into syrup, preserves it and makes it firm and glossy.

The step that matters

Stewing the peel in water until all bitterness is extracted. Orange peel contains bitter compounds in the white pith and oils. Cooking it in repeated changes of water draws these out, so the finished preserves taste sweet and fragrant rather than bitter. Stopping too early leaves the bitterness behind.

“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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