Skip to main content
Dessert

To Preserve Siberian Crab Apples

A preserve made by simmering Siberian crab apples in a sugar syrup with orange and lemon peels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

To Preserve Siberian Crab Apples

Oven, in the book's wordsA cool oven

Ingredients

Directions

Make the syrup

  1. Boil the water and sugar together to make a clear syrup.

  2. Skim the syrup and let it cool.

Cook the apples

  1. Pare the crab apples.

  2. Add the crab apples to the cooled syrup and simmer slowly until tender.

  3. Carefully remove each apple and pour the syrup over them when slightly cool.

  4. Add the boiled orange and lemon peels.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

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

  3. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Crab + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together387 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Sugar and apple barely smell alike, yet cooks put them together in 16,478 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

Siberian crab apples
Provide the fruit that is cooked until tender and holds the preserve's body.
Refined sugar
Makes the syrup that sweetens the fruit and helps preserve it.
Orange peel
Adds citrus aroma and bitterness to the syrup.
Lemon peel
Adds citrus aroma and some natural pectin to the syrup.

The step that matters

Simmer the apples slowly until tender. Gentle simmering softens the fruit's cell walls and pectin evenly while helping the apples keep their shape. Rapid boiling tends to break the apples apart and make the syrup cloudy.

Swap the apple

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

  1. Limefits better
  2. Vanillafits about as well
  3. Raisinfits about as well
  4. Applethe original

Fit is the average pairing score against sugar, crab, orange, lemon. 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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesApple PuddingApple Pudding256 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipes