Candied Orange Rind

Modernization:
To make orengat, cut the peel of an orange into five segments and, with a knife, scrape off the white pith that is inside. Then soak them in nice, fresh water for nine days, and change the water every day; then boil them in fresh water until it comes to the boil, then spread them on a cloth and let them dry thoroughly then put them in a pot with enough honey to cover them completely, and boil over a low fire, and skim it; and when you think that the honey is done then remove your orange peel, and make a layer of it and sprinkle ginger powder on top, and then another layer, and sprinkle, etc., ad infinium; leave for a month or longer before eating.

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