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Dessert

Oranges in Syrup

A dessert of peeled orange segments simmered in a thick sugar syrup.

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

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 ↓

Oranges in Syrup

Ingredients

Directions

Prepare

  1. Peel the oranges, removing all the white pith.

Make the syrup

  1. Boil the rinds in ½ pint of cold water for 10 minutes.

  2. Strain the water and add 6 oz. of loaf sugar.

  3. Boil until it becomes a thick syrup.

Cook and serve

  1. Add the orange sections to the syrup and cook for a few minutes.

  2. Serve the oranges cold.

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.

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.

  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 fruit and their flavour, which is the main content of the dish.
Loaf sugar
Dissolves into the water to form a thick syrup that sweetens the fruit.

The step that matters

Boil the sugar syrup until thick. Sugar dissolved in water and boiled concentrates as water evaporates, so the syrup thickens and clings to the fruit. Stopping too early leaves it thin and watery, while boiling too long can make it overly stiff as it cools.

“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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