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 Conserve for Puddings
Ingredients
Directions
Prepare the oranges
Wash and soak the oranges in plenty of spring water for three days, changing the water morning and night.
Boil the oranges until tender enough to pierce easily with a pin.
Drain the oranges and weigh them.
Cut the oranges in half, and remove the seeds and coarse skin.
Prepare the sugar
For each pound of oranges, reduce 2 pounds of sugar to fine powder.
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.
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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
- Seville oranges
- Provide the bitter peel and pectin that give the conserve its body and characteristic flavour.
- Granulated sugar
- Sweetens the conserve and helps it thicken and keep as it sets.
The step that matters
Boil the oranges until tender. Boiling softens the peel and pith so it can be cut and cooked evenly; undercooked peel stays tough and bitter. Pectin is released as the fruit breaks down, which helps the conserve set later.
“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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