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Orangfc Preserves

Preserves made by grating oranges, boiling them, and coating with a sugar syrup.

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 ↓

Orangfc Preserves

Ingredients

Directions

Prepare the oranges

  1. Grate the oranges lightly and core them without cutting deep.

  2. Soak the oranges in cold water for three days, changing the water two to three times daily.

  3. Tie the oranges in a cloth and boil until a pin can penetrate the skin.

Make the syrup

  1. For the syrup, boil the sugar with ½ pint of water for one to two minutes, then strain through muslin.

Cook in the syrup

  1. Place the oranges in the syrup until it jellies and turns yellow, turning them to ensure even cooking.

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
Peel and pith supply pectin, which helps the syrup set into a jelly.
White sugar
Sweetens the preserve and, at high concentration, helps it set and keep.

The step that matters

Cooking the oranges in the syrup until it jellies. Sugar concentration and pectin must reach a set point for the syrup to jelly. Turning the oranges spreads heat evenly so the fruit cooks through without the syrup scorching or setting unevenly.

“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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