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Dessert

Preserved Orange Peel

A preserved orange peel made by boiling orange rind with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Preserved Orange Peel

Ingredients

Directions

Prepare the peel

  1. Peel the oranges carefully and cut the rind into narrow shreds.

  2. Boil the shreds until tender, changing the water twice and using hot water from the kettle.

Make the syrup and cook

  1. Squeeze the strained juice of the oranges over the sugar.

  2. Heat the mixture to a boil.

  3. Add the shreds to the boiling juice and sugar mixture and boil for twenty minutes.

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

Sugar
Sweetens and thickens the juice into a syrup that preserves the peel.
Oranges
Supply the rind for the shreds and the juice that forms the syrup.

The step that matters

Boil the shreds until tender, changing the water twice. Boiling the peel in fresh water removes its bitterness and softens the rind so it becomes tender enough to candy. Skipping the water changes leaves the peel bitter and tough.

“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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