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Preserve

To Preserve Oranges

This recipe preserves oranges by simmering them in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

To Preserve Oranges

Ingredients

Directions

  1. Wash the oranges thoroughly.

  2. Boil equal parts sugar and water to create a syrup.

  3. Add the oranges to the syrup and simmer until they are tender.

  4. Remove from heat and let cool before storing in jars.

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 that becomes tender and flavourful as it simmers in the syrup.
Sugar
Sweetens the fruit and, dissolved in water, forms the preserving syrup.
Water
Dissolves the sugar to make the syrup that carries flavour and helps preserve the fruit.

The step that matters

Simmer until the oranges are tender. Simmering gently softens the peel and pith so the fruit becomes tender and absorbs the syrup. Boiling hard can break the fruit apart and make the peel bitter.

“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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