Name: Orange Sauce
Ingredients: 6 tablespoons currant jelly; 2 tablespoons port; 2 oranges to 6 tablespoons currant jelly; 1 lemon

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Sauce

Ingredients

6 tablespoons currant jelly
2 tablespoons port
2 oranges to 6 tablespoons currant jelly
1 lemon

Directions

Make the sauce

Add the grated rind of 2 oranges to 6 tablespoons currant jelly and 1 tablespoon white sugar.
Beat for 5 minutes.
Add the juice of oranges and 1 lemon, mix well together and strain.
Add 2 tablespoons port or sherry to improve the sauce.

Serve

Serve with roast fowl.

Nutrition, whole recipe (rough)

74Calories

2 gProtein

0 gFat

19 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Orange	1 medium (131g)	62
Lemon	juice of 1 lemon (48ml)	12
Currant	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

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.

Orange + lemontop 1% of all pairs

Smell alikestrong

Cooked together10,634 recipes

Shared aroma: 3-hexenal (apple, fruity).
Currant + orangetop 15% of all pairs

Smell alikelow

Cooked together2,034 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Currant + lemontop 20% of all pairs

Smell alikelow

Cooked together4,270 recipes

Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Currant jelly: Provides sweetness and body, giving the sauce its thick, glossy texture.
Orange juice: Adds fruity acidity and moisture that balances the sweetness of the jelly.
Orange rind: Contributes aromatic citrus oils for fragrance and flavour.
Lemon: Adds sharp acidity that brightens the sauce and cuts the sweetness.
Port: Adds depth and richness to the flavour of the sauce.