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 ↓
Obange Marmalade
Ingredients
Directions
Prepare the fruit
Pare half the oranges and cut the rind into shreds.
Boil in three waters until tender, then set aside.
Grate the rind of the remaining oranges and remove the thick white inner skin.
Quarter the oranges and remove the seeds.
Chop the oranges into small pieces and drain the juice over the sugar without pressing.
Cook the marmalade
Heat the sugar and juice, stirring until the sugar dissolves.
Add a little water if the oranges are not very juicy.
Boil and skim for five to six minutes.
Add the boiled shreds and cook for ten minutes.
Add the chopped fruit and grated peel, then boil for twenty more minutes.
Jar
When cool, transfer to small jars and seal with paper or cloth dipped in wax.
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.
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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
- Oranges
- Supply the peel, pectin-rich pith and juice that give marmalade its body and bitter flavor.
- Sugar
- Sweetens the marmalade and helps it set into a thick, spreadable gel.
The step that matters
Boil and skim for five to six minutes. Skimming removes foam and scum that would cloud the marmalade and spoil its clear appearance and fresh flavor.
“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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