Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Orange Jelly
Ingredients
Directions
Prepare the juice
Grate the peel of the oranges and lemons into a bowl.
Squeeze the juice from the oranges and lemons into the bowl.
Make the jelly
Boil the sugar in the water until it reaches a hard boil.
Pour the boiling sugar water over the isinglass and stir until dissolved.
Add the juice to the mixture and strain through coarse muslin.
Let it stand until half cold.
Pour gently into molds that have been wet with cold water.
Turn out
Before turning out, place the molds in warm water and loosen the edges with a spoon.
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 + lemontop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Lemon + sugartop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
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Orange + sugartop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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
- Isinglass
- Sets the liquid into a firm gel as it cools.
- Sugar
- Adds sweetness and helps give the jelly body.
- Oranges
- Provide the main juice, flavour and aroma of the jelly.
- Lemons
- Add acidity that brightens the orange flavour.
The step that matters
Letting the mixture stand until half cold. Pouring in while still very hot can weaken the setting power of the gelatin-like isinglass and cause cloudiness or a soft set. Cooling it partway first lets the gel form cleanly once it sets in the mold.
“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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