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 Peel
Ingredients
Directions
Prepare the peel
Carefully remove the thick peelings from the oranges, avoiding any imperfections.
Weigh the peelings and soak them in cold water for two days, changing the water morning and night.
Boil the peelings in water until tender enough to run a straw through.
Remove the peelings and place them separately in a dish.
Make the syrup and candy
Make a syrup by boiling 2 pounds of loaf sugar with 1 quart of water.
Boil the peelings in the syrup until fully cooked, then transfer them to jars.
Once the syrup is ready, pour it over the peelings.
For candied peelings, boil the syrup longer.
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 + sugartop 20% of all pairsSmell alikelowCooked 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
- Thick orange peelings
- Provide the bitter, aromatic peel that becomes the candied product.
- Loaf sugar
- Sweetens the peel and, as the syrup concentrates, preserves it by drawing out water.
The step that matters
Boil the peelings until tender before candying. Soaking and boiling soften the thick peel so it can absorb syrup evenly. Skipping this leaves the peel tough and unevenly candied.
“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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