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Orangh Marmalade

A preserved fruit spread made from sliced oranges, lemons, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orangh Marmalade

Ingredients

Directions

Prepare the fruit

  1. Slice the oranges and lemons very thin, cutting each slice into three or four pieces, and remove the seeds.

  2. Pour the water over the sliced fruit and let it stand for 24 hours.

Cook and set

  1. Boil the mixture for 2 to 3 hours until the fruit is tender.

  2. Add the sugar and boil for an additional 30 minutes.

  3. Pour the marmalade into tumblers, let it cool, cover, and store in a cool place.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 bitter peel and pulp that give marmalade its characteristic flavour and pectin.
Lemons
Add acidity and additional pectin, helping the marmalade set.
Sugar
Sweetens the marmalade and, at high concentration, helps it set and keep.

The step that matters

Adding the sugar. Sugar should be added only after the fruit is fully tender. Adding it too early can toughen the peel, and the set depends on sugar, acid and pectin reaching the right balance during boiling.

“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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