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Dessert

Orange Marmalade

A preserve made from orange pulp, juice, rind, and sugar boiled together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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. Cut the oranges in half and remove the insides, discarding the pips and skin.

  2. Wash the inside skin in a little water and add it to the pulp.

  3. Boil the rinds in plenty of water for about 4 hours, changing the water once to reduce bitterness.

  4. Cut the boiled rinds into small pieces.

Cook the marmalade

  1. In a pot, combine the pulp, juice, and sugar, and boil for 30 minutes.

  2. Add the pieces of rind and boil for an additional 4 to 5 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

Oranges
Supply the pulp, juice, and peel that give marmalade its bright citrus flavour and bitter edge.
Lump sugar
Sweetens the marmalade and, as it cooks down, helps it thicken and set.

The step that matters

Changing the water when boiling the rinds. Boiling the rinds for about 4 hours and changing the water once reduces the bitter compounds in the peel. Skipping the change leaves the marmalade noticeably more bitter.

“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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