Why it works: Orange and vinegar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,245 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Orange Vinegar
Ingredients
Directions
Prepare the juice
Peel the oranges and press the juice into a tall glass.
Cover and let it stand to clarify.
Steep the rinds
Remove the white part from the rinds, pound them into a paste, and pour the vinegar over it.
Let it stand for a few days.
Pour off the vinegar.
Blend and bottle
Mix the vinegar with the clear juice, filter, and bottle.
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.
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Orange + vinegartop 20% of all pairsSmell alikemoderateCooked together1,245 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oranges
- Supply the juice and aromatic oil from the peel, giving the vinegar its fruit flavour.
- Vinegar
- Acts as the base liquid that extracts flavour from the rinds and carries the orange taste.
The step that matters
Let the juice stand to clarify. Pulp and solids left in the juice can cloud the finished vinegar and spoil its clarity. Letting the juice rest lets solids settle so only the clear juice is combined with the vinegar.
“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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