The Stewpot Recipe Gallery

To make Candied Orange Peel

(Le Menagier de Paris, 1393)

To make Candied Orange Peel, cut the peel of an orange into five pieces and scrape away the loose skin inside with a knife, then set them to soak in good, fresh water for nine days and change the water daily; then boil them, letting them come once to the boil only, in fresh water, and this done, spread them on a cloth and let them dry thoroughly, then put them in a pot of honey until they be quite covered therewith, and boil on a slow fire and skim.  And when you think that the honey is cooked (to try if it be cooked, have some water in a spoon, and pour a drop of the honey into the water and if it spreads it is not done, and if the drop of honey remains in the water without spreading, then it is done), then you must take out your pieces of orange peel and set out a layer in order and sprinkle ginger powder thereon, then another layer, and sprinkle etc., and so on; and leave them for a month or more and then eat them.. 

Ingredients:

4 oranges
water
1 tsp. salt
3 cups sugar
1/4 cup honey
1 1/2 tsp. ginger

Preparation Steps

With sharp knife, score peel of 4 large oranges into quarters. Remove peel gently with fingers.  Heat orange peel and 6 cups water to boiling (1 tsp salt may be added to 1st boiling only).  Simmer 30 minutes; drain.  Repeat process, cooking peel in another 6 cups water.  With spoon, gently scrape off remaining white membrane from peel.  Cut peel lengthwise into 1/4 inch strips.  Combine 2 cups of the sugar, 1 cup hot water and 1/4 cup honey.  Place over low heat, stirring until sugar is dissolved.  Add orange peel and cook to 230° (very soft ball) when syrup will be nearly absorbed and peel will be clear.  Drain and roll in a mixture of 1 cup granulated sugar 1 1/2 tsp. ginger.

It is important to note that at high altitudes the soft ball stage will be reached at a lower temperature, so use the cold water test (as is indicated in the period recipe) rather than relying solely on a candy thermometer.