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Dessert

Orange Iviarimcalade

A sweet made from bitter orange peel, pulp, and sugar boiled until translucent.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Bitter orange and sugar work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 14 recipes. The science ↓

Orange Iviarimcalade

Ingredients

Directions

Prepare the oranges

  1. Wash and dry the oranges, then grate off any discolored parts.

  2. Cut the rind in half and loosen it with a spoon to remove each half intact.

  3. Remove the core and seeds, leaving the juice and pulp.

  4. Place the skins in a saucepan with plenty of cold water and cover tightly with a cloth.

  5. Boil for several hours until tender enough to pierce with a pin.

  6. Drain the water and, while hot, scoop out the soft part, leaving thin skins.

  7. Cut the skins into thin strips, about half an inch long.

Make the caramelade

  1. Clarify the sugar.

  2. Boil the sugar until high.

  3. Add the strips to the sugar.

  4. Add the juice and pulp.

  5. Boil until transparent.

  6. Optionally, grate some peel to enhance the color.

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. Bitter orange + sugartop 41% of all pairs
    Smell alikelow
    Cooked together14 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bitter oranges
Provide the peel for texture and the juice and pulp for flavor and body.
Fine loaf sugar
Sweetens the dish and, once boiled, sets the strips into a clear, thick preserve.

The step that matters

Boil until transparent. Sugar concentrates as water evaporates, and the syrup must reach a set point to gel. Stopping too early leaves it runny; boiling too long can make it dark and bitter.

“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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