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 Wine
Ingredients
Directions
Pare the rinds from 12 to 24 oranges.
Pour boiling water over the rinds and let stand for 12 hours.
Strain off the water.
Remove the peel from the remaining oranges and squeeze the juice into a cask.
Add 45 pounds of sugar to the cask.
Soak the pulp in water for 24 hours, then strain and add to the cask.
Repeat soaking until the cask is full.
Stir well until the sugar is dissolved and set to ferment.
When fermentation subsides, close the hole and proceed as with gooseberry wine.
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
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