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
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
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.
Measure the juice and for each gallon, combine 3 pounds of sugar, the crushed egg white and shell, and ⅓ gallon of cold water in a pot.
Make the syrup
Heat the mixture, stirring every 2 minutes until the egg begins to harden, then boil until the syrup looks clear under the froth.
Strain the syrup and pour it over the orange rind, letting it stand overnight.
The next day, add the orange juice and let it stand overnight again.
Strain it again and transfer to a tight cask, adding a small cake of compressed yeast for about 10 gallons of wine.
Ferment and age
Leave the bung out of the cask until fermentation ceases, indicated by the hissing noise.
Once fermentation stops, close the cask with the bung and let the wine stand for about 9 months before bottling.
After bottling, it can be used 3 months later.
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 rind that give the wine its flavour and aroma.
- Granulated sugar
- Supplies the sugar that yeast converts to alcohol during fermentation.
- Egg white and shell
- Clarifies the syrup by binding impurities that rise as froth and are then removed.
- Compressed yeast
- Starts fermentation, converting sugar into alcohol and carbon dioxide.
The step that matters
Leave the bung out during fermentation. Fermentation releases carbon dioxide; a sealed cask can build pressure and burst. Leaving the bung loose lets gas escape until the hissing stops, showing fermentation has ceased.
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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