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Orange Sauce for Game

A sauce made from orange slices simmered with broth and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Sauce for Game

Ingredients

Directions

Prepare

  1. Peel half an orange, removing all the pith.

  2. Cut it into slices, then into fillets.

Blanch the orange

  1. Boil the orange fillets in ½ cup of water for 2 minutes.

  2. Drain the fillets and discard the water.

Make the sauce

  1. In a saucepan, bring 2 tablespoons of broth to a boil.

  2. Add the orange fillets and 1 teaspoon of sugar.

  3. Simmer for 10 minutes, skim, and serve.

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
Supplies the citrus flavour and aroma that define the sauce.
Broth
Provides the savoury liquid base that the orange flavour is simmered in.
Sugar
Adds sweetness that balances the orange's acidity and bitterness.

The step that matters

Drain and discard the boiling water. Boiling the fillets briefly and then discarding the water draws out bitter compounds that come from the peel and pith. Keeping that water would carry the bitterness into the sauce, so the fillets must be drained well before they go into the broth.

“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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