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Orange Syrup

A thickened orange juice and sugar syrup made by boiling and skimming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Orange Syrup

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 Syrup

Ingredients

Directions

Prepare

  1. Pare the oranges and squeeze the juice from the pulp.

  2. Combine the juice and sugar in a pot.

Cook

  1. Boil and skim the mixture until it thickens to a cream consistency.

Strain and bottle

  1. Strain it through a flannel bag and let it cool.

  2. Pour into bottles and cork tightly.

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.

Photo for illustrative purposes only · Contact us to use it

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 juice
Provides the flavor and acidity, and forms the liquid base that reduces into the syrup.
Loaf sugar
Provides sweetness and body, and thickens as water evaporates during boiling.

The step that matters

Boil until cream consistency. As water evaporates, the sugar concentration rises and the syrup thickens. Stopping too early leaves it thin and more prone to spoiling. Going too far can make it crystallize or set too firm once cooled.

“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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