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Dessert

Orange Marmalade

A preserve made from orange rinds, pulp, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Ingredients

Directions

Prepare the oranges

  1. Grate the rinds of the oranges and separate the pulp from the rinds.

  2. Soak the rinds in cold water, changing the water when it becomes discolored.

Cook the marmalade

  1. Add 8 ounces of the soaked rinds to a pot with the juice of the oranges and 1.5 pounds of sugar.

  2. Cook the mixture until it thickens, stirring frequently.

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

Oranges
Provide the peel for bitterness and aroma, and the juice that gives the marmalade its liquid base.
Sugar
Sweetens the marmalade and helps it set into a thick, spreadable texture.

The step that matters

Cook the mixture until it thickens. Sugar and pectin from the fruit set as the mixture reduces and concentrates. Stopping too early leaves it runny, while overcooking can make it stiff and sugary.

“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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