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Orange Syrup

A sweet syrup made by boiling orange juice with sugar and straining the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Orange 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 ↓

Orange Syrup

Ingredients

Directions

Prepare

  1. Pare the oranges and squeeze the juice from the pulp.

Cook the syrup

  1. Combine the juice and sugar in a pot and bring to a boil.

  2. Skim the mixture until it becomes creamy.

Strain and bottle

  1. Strain the syrup through a flannel bag.

  2. Let it cool, then pour into bottles and seal tightly.

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

Orange juice
Provides the liquid base and the orange flavor and acidity of the syrup.
Loaf sugar
Provides sweetness and body, and thickens the syrup as it cooks.

The step that matters

Skim the mixture until it becomes creamy. Skimming removes the foam and small impurities that rise as the juice and sugar boil. Leaving them in can cloud the syrup and affect its flavor and keeping quality.

“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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