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Dessert

Orange Marmalade

A sweet preserve made from orange pulp, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Remove the pulp from the oranges and pick out all the seeds.

  2. Mix the fruit and sugar well.

Cook the marmalade

  1. Add ½ cup of water to the mixture and boil for 30 minutes, stirring frequently to prevent burning.

  2. Boil a little orange peel in water.

  3. Shred the boiled peel finely.

  4. Add the shredded peel to the mixture.

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 pulp and peel that form the body and bitter flavour of the marmalade.
Sugar
Sweetens the marmalade and helps it set into a thick, spreadable texture.

The step that matters

Stirring frequently during the boil. Sugar-rich mixtures scorch easily on the bottom of the pan during a long boil. Frequent stirring keeps the mixture moving and prevents burning.

“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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