Why it works: Orange and brandy are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,706 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Florida Orange Wine
Ingredients
Directions
Prepare the juice
Wipe the oranges with a wet cloth and peel off the yellow rind very thin.
Squeeze the oranges and strain the juice through a fine sieve.
Make the syrup
For each gallon of juice, combine 3 pounds of sugar, the crushed egg white and shell, and ⅓ gallon of cold water in a pot.
Heat the mixture, stirring every 2 minutes until the egg begins to harden.
Boil the syrup until it looks clear under the froth of egg.
Strain the syrup.
Pour the strained syrup over the orange rind.
Let the mixture stand overnight.
Add the orange juice.
Let the mixture stand overnight again.
Strain the mixture.
Ferment and age
Transfer the strained mixture to a tight cask.
Add a small cake of compressed yeast for about 10 gallons of wine.
Leave the bung out of the cask until fermentation ceases, indicated by the hissing noise.
Close the cask with the bung.
Let the wine stand for about 9 months before bottling.
After bottling, wait 3 months before using.
Optionally, add a glass of brandy to each gallon after fermentation.
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.
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Orange + brandytop 15% of all pairsSmell alikelowCooked together2,706 recipes
Shared aroma: beta-damascenone (apple, rose).
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Egg + brandytop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
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Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
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Orange + sugartop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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 juice and the aromatic rind that flavour the wine.
- Granulated sugar
- Supplies sweetness and the sugar that yeast converts into alcohol during fermentation.
- Egg white and shell
- Clarifies the syrup as it heats, collecting impurities into a froth that is strained off.
- Compressed yeast
- Ferments the sugars into alcohol and carbon dioxide, producing the wine.
The step that matters
Leave the bung out until fermentation ceases. Fermentation releases carbon dioxide; a sealed cask can build pressure and burst or spoil the wine, so the bung stays out until the hissing stops.
Swap the orange
How well each one fits the dish's main ingredients (sugar, egg, brandy):
- Vanillafits better
- Raisinfits better
- Apricotfits better
- Orangethe original
Fit is the average pairing score against sugar, egg, brandy. Candidates are from the same food group and used in at least 100 recipes.
“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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