Redaction:
2 organically grown navel oranges
1 ¾ C. honey
Ground ginger to sprinkle
Using a vegetable peeler, remove the zest from the orange, leaving behind all the white pith. Cut the zest into ¼ inch strips.
Soak the zest overnight in a bowl of cold water; the following morning change the water. Repeat this process seven times over the next seven days.
Bring a quart of water to a boil. Add the soaked rind and return to boil. Drain immediately, and dry the strips of zest on a clean towel.
Place the strips in a saucepan and add the honey, which must completely cover the rind. Over medium-low heat, bring to a boil, then reduce to very low. Simmer until a drop of honey spooned into cold water holds it‘s shape. This should take about 10 or 15 minutes of simmering.
Place rind on a rack to cool; let dry for several hours. Sprinkle with ground ginger. Store for one month before eating.
Source:
Odile Redon, Françoise Sabban, and Silvano Serventi
The Medieval Kitchen: Recipes from France and Italy
The University of Chicago Press
1998
ISBN: 0-226-70684-2