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Cinnamon, Conserve of

A sweet preserve made by boiling cinnamon with sugar and clarified sugar or syrup of mallows.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cinnamon and sugar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cinnamon, Conserve of

Ingredients

Directions

Prepare the cinnamon

  1. Bruise the cinnamon and dilute it with a little clarified sugar or syrup of mallows.

Cook the sugar

  1. Boil the sugar to the petit casse stage.

  2. Add the cinnamon to the boiling sugar and stir well.

  3. Remove from heat when the sugar begins to whiten.

Finish

  1. Pour the conserve into cases or molds and dry as usual.

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. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Cinnamon
Provides the main flavor and aroma of the preserve.
Sugar
Forms the sweet body of the conserve and sets as it cooks down to the petit casse stage.

The step that matters

Remove from heat when the sugar begins to whiten. Sugar syrup darkens quickly near its final stage, and the whitening signals that it is nearly ready. Pulling it off at the right moment keeps the conserve from becoming too hard or taking on a bitter, burnt flavor.

“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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