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Dessert

Orange Siarmalade

A preserved orange confection made by boiling orange sections with sugar and rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 Siarmalade

Ingredients

Directions

Prepare the fruit

  1. Select sour, smooth-skinned oranges.

  2. Weigh the oranges, then measure out ¾ of their weight in cut sugar.

  3. Remove the peel from the oranges in quarters.

  4. Cook the peel in boiling water until soft.

  5. Drain and scrape off the white part.

  6. Cut the thin yellow rind into strips using a sharp knife.

  7. Divide the oranges into sections.

  8. Remove seeds and tough skin.

Cook and set

  1. Heat the orange sections in a preserving kettle until boiling.

  2. Gradually add the sugar.

  3. Cook slowly for one hour.

  4. Add the rind.

  5. Cook for an additional hour.

  6. Pour the mixture into glasses.

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 pulp, bitter peel and pectin that give marmalade its body and tang.
Sugar
Sweetens and, with the fruit's pectin and acid, helps the mixture thicken and set.

The step that matters

Cook slowly for one hour. Sugar must dissolve fully before a long, gentle simmer; boiling too hard can scorch the sugar and darken the flavour, while too little cooking leaves the pectin unable to set the marmalade.

“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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