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 Syrup
Ingredients
Directions
Prepare
Remove the rind from the oranges in very thin strips; they should be almost transparent.
Put the sugar, orange juice, and rind into a saucepan.
Make the syrup
Simmer very gently for about 40 to 50 minutes, removing the scum as it rises.
Strain the mixture and, when cold, bottle it for use.
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.
Photo for illustrative purposes only · Contact us to use it
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 + sugartop 20% of all pairsSmell alikelowCooked 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
- Caster sugar
- Provides sweetness and body, thickening the liquid into a syrup.
- Orange juice
- Forms the liquid base and carries the main citrus flavour.
- Orange rind
- Adds aroma and bitter-edged citrus oils to the syrup.
The step that matters
Simmer very gently and skim the scum. Vigorous boiling can cloud the syrup and reduce it too quickly, while skimming removes foam so the finished syrup stays clear and clean-tasting.
“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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