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Orange Syrup

A sweet syrup made from orange juice and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Orange Syrup

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 Syrup

Ingredients

Directions

Prepare the juice

  1. Squeeze juice from the oranges through a sieve.

Make the syrup

  1. Add 1 pound of sugar for every pint of juice.

  2. Boil the mixture slowly for 10 minutes.

  3. Skim off any foam carefully.

Bottle

  1. Bottle the syrup when it is cold.

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.

Photo for illustrative purposes only · Contact us to use it

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 juice that forms the base of the syrup and its bright flavour.
Sugar
Sweetens the juice and, when dissolved and boiled, thickens it into a syrup.

The step that matters

Boil slowly and skim the foam. Sugar dissolves into the juice and the mixture thickens as water evaporates. Boiling too hard can scorch the sugar, and foam left on the surface can cloud the syrup or spoil it in storage.

“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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