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Dessert

South American Marmalade

A marmalade made from sour oranges, sugar, and water, boiled until thick.

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 ↓

South American Marmalade

Ingredients

Directions

Prepare the rind

  1. Cut the rind of the oranges into quarters and peel it off.

  2. Scrape all the white from the rind, cover with cold water, and boil until tender.

  3. Once tender, scrape the skin and seeds from the inner pulp.

  4. Cut the rind into thin shreds and mix with the juice and pulp.

Cook the marmalade

  1. Add 1 pound of granulated sugar for each pint of the mixture.

  2. Boil steadily for 30 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

Sour oranges
Provide the bitter peel and tart juice that give marmalade its characteristic flavor and set.
Granulated sugar
Sweetens the mixture and, as it dissolves and concentrates, helps the marmalade thicken and set.

The step that matters

Boil steadily for 30 minutes. Sugar must be dissolved and the mixture boiled long enough to concentrate and reach the setting point; too little boiling leaves the marmalade runny, while overcooking can darken it and make it stiff.

“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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