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Dessert

Orange Marmalade

A preserved orange fruit and peel mixture cooked with sugar and water.

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 Marmalade

Ingredients

Directions

Prepare the peel

  1. Peel the oranges and cut the peel into thin slices.

  2. Place the slices in cold water.

  3. Boil the peel until tender.

  4. Remove the rind and tough skin from the oranges.

Make the marmalade

  1. Make a syrup by combining 1 pound of sugar with 1 pint of water.

  2. Add the oranges and peel to the syrup and boil for 2 hours or until done.

  3. Pour the mixture into molds and let it cool before use.

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

Oranges
Provide the fruit and the peel, which give the marmalade its flavor and bitter edge.
Sugar
Sweetens the marmalade and helps it set into a thick, spreadable texture.

The step that matters

Boil the peel until tender. Peel is tough and bitter; cooking it fully softens the fibers so the marmalade is pleasant to eat. Boiling in fresh water first also softens the bitterness.

“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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