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Dessert

Orange Marmalade

A preserve made from sliced bitter oranges, water, and sugar, cooked until jelly-like.

From an old cookbook · modernised transcription
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Why it works: Bitter orange and sugar work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 14 recipes. The science ↓

Orange Marmalade

Ingredients

Directions

Prepare

  1. Combine sliced oranges and water in a bowl and let stand for a few hours or overnight.

Cook

  1. Boil the mixture for one hour.

  2. Add sugar and bring to a boil again, cooking a little longer if necessary until it reaches a jelly consistency.

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. Bitter orange + sugartop 41% of all pairs
    Smell alikelow
    Cooked together14 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bitter oranges
Provide the peel and pulp that give marmalade its bitter flavor and natural pectin.
Sugar
Sweetens the marmalade and, with boiling, helps it thicken and set into a jelly.
Water
Softens the sliced oranges and extracts their flavor and pectin before boiling.

The step that matters

Cooking until it reaches a jelly consistency. Marmalade sets as pectin, acid and sugar concentrate during boiling. Stopping too early leaves it runny, while cooking too long can make it stiff or darken its flavor.

“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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