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 ↓
Candied Orange Peel
Ingredients
Directions
Prepare the rind
Remove the peel from the oranges in quarters, scrape off the white part, and cut the rind into thin strips.
Cook the strips slowly in boiling water until tender, then drain and reserve the water for syrup.
Make the syrup and candy
Make a syrup by boiling sugar and orange water; when boiling, add the rind and cook slowly until most of the syrup has evaporated.
Lift the rind out, drain it, and roll it in granulated sugar.
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.
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Orange + sugartop 20% of all pairsSmell alikelowCooked 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 rind
- Provides the candied peel itself, becoming tender and flavourful as it cooks in syrup.
- Sugar
- Sweetens the rind and, as syrup, is absorbed into it to preserve and candy it.
- Orange water
- Flavours the syrup with orange aroma and helps form the sweet syrup the rind absorbs.
The step that matters
Cook the rind slowly in the syrup until most of it has evaporated. Slow cooking lets the sugar gradually penetrate the rind, so it candies evenly. Rushing with high heat can scorch the sugar or leave the rind tough and only surface-coated.
“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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