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Dessert

Grape and Orange Marmalade

A marmalade made from grapes, raisins, sugar, and oranges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Grape and orange are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,771 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Grape and Orange Marmalade

Ingredients

Directions

Prepare

  1. Cut the orange rind into thin strips.

  2. Chop the raisins.

  3. Pulp the grapes.

Cook the grape pulp

  1. Cook the grape pulps until soft.

  2. Press the pulps through a sieve.

  3. Add the sieved pulp to the grape skins.

  4. Cook for 15 minutes.

Finish and seal

  1. Combine with the orange pulp and other ingredients.

  2. Simmer gently until jelly-like.

  3. Pour into glasses.

  4. Seal the glasses.

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. Grape + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,771 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Raisin + orangetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,684 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Grape + raisintop 22% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and orange 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

Grapes
Provide the fruit base and pectin that help the marmalade thicken and set.
Raisins
Add body, natural sweetness and a deeper, chewy fruit texture.
Sugar
Adds sweetness, helps the mixture set into a jelly and preserves it.
Oranges
Add acidity and aroma, and their rind and pulp contribute pectin to the set.

The step that matters

Simmer gently until jelly-like. Sugar, fruit pectin and acid must be heated to the right point to gel. Undercooking leaves the marmalade runny, while boiling hard or too long can scorch the sugar, darken the colour and give a burnt flavour.

Swap the raisin

How well each one fits the dish's main ingredients (grape, sugar, orange):

  1. Vanillafits better
  2. Applefits better
  3. Figfits better
  4. Raisinthe original

Fit is the average pairing score against grape, sugar, orange. Candidates are from the same food group and used in at least 100 recipes.

“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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