Skip to main content
Dessert

Orange Marmalade, Another Way

A preserve made from grated and sliced Seville oranges cooked with sugar until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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, Another Way

Ingredients

Directions

Prepare

  1. Grate the oranges lightly.

  2. Slice the oranges thinly, removing only the seeds.

  3. Clarify the sugar in a pot.

Cook

  1. Add the sliced fruit to the pot.

  2. Boil slowly for at least 1 hour until the fruit is tender and clear.

  3. Optionally, add some grated orange for flavor.

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

Seville oranges
Supply pectin and acidity that help the marmalade set, plus a bitter aroma.
Sugar
Sweetens the marmalade and, at high concentration, helps it set and keep.

The step that matters

Boil slowly until the fruit is tender and clear. The fruit must soften fully so its peel and pith release pectin and become tender. Boiling too briefly leaves the peel tough and the set weak, while boiling too hard can scorch the sugar and darken the 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.

More orange marmalade recipes

Seville 44Pudding 17Clear 10Scotch 6Bitter 4 See all 487 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes