Skip to main content
Dessert

Constantia Jelly

A gelatinous dessert made from orange rind, isinglass, sugar, and Constantia wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Orange and wine are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,046 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Constantia Jelly

Ingredients

Directions

Make the jelly

  1. Infuse the orange rind in water for 5 minutes.

  2. Add the isinglass and stir until dissolved.

  3. Stir in the sugar and simmer for a few minutes.

  4. Mix in the Constantia wine and strain the mixture through a fine cloth.

Set and unmould

  1. Let it settle and cool, then pour gently into a mould that has been soaked in water for 1-2 hours.

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 + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 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

Isinglass
Gelatinous protein that sets the liquid into a firm jelly as it cools.
Sugar
Adds sweetness and balances the sharpness of the orange and wine.
Constantia wine
Adds flavour and aroma to the jelly.
Seville orange rind
Infuses the water with bitter citrus aroma and flavour.

The step that matters

Pour gently into the mould. Isinglass sets as the liquid cools, so the jelly must settle and cool first. Pouring gently avoids clouding and disturbing the set, and a wet mould helps the jelly release cleanly.

Swap the orange

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Orangethe original

Fit is the average pairing score against sugar, wine. 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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes