The following information on Candied Orange Peel is the work of Kathy Thomas, a fellow medieval cook friend of mine, who has graciously offered to make this dish for Feast at Grand Tournament.

Candied Orange Peel
Le Menagier de Paris (c 1393) translation from French © Janet Hinson
Reconstruction by THL Wulfwen atte Belle

Original:

To Make Candied Orange Peel, divide the peel of one orange into five quarters and scrape with a knife to remove the white part inside, then put them to soak in good sweet water for nine days, and change the water every day; then cook them in good water just till boiling, and when this happens, spread them on a cloth and let them get thoroughly dry, then put them in a pot with enough honey to cover them, and boil on a low fire and skim, and when you believe the honey is cooked, (to test if it is cooked, have some water in a bowl, and let drip into this one drop of the honey, and if it spreads, it is not cooked; and if the drop of honey holds together in the water without spreading out, it is cooked;) and then you must remove your orange peel, and make one layer with it, and sprinkle with ginger powder, then another layer, and sprinkle etc., and so on; and leave it a month or more, then eat.

Reconstruction:

• peel of two medium oranges, cut into eight pieces each
• 1/2 - 1 cup honey
• 1/2 tsp. ground ginger

Remove all white pith from the peels with a sharp knife.

Soak the peels in water at least two days and up to nine days. Drain and change the water every day. Weigh the peels down with a plate, if necessary, to keep them submerged.

Drain the peels and pat dry with paper towels.

Check the peels; remove any white pith with a sharp knife or by scraping with a metal spoon.

Cut the peels into small pieces, approximately 1" long and 1/4" wide.

Pour enough sugar into a sheet pan to cover the pan with a thin layer. Set aside.

Boil the peels in enough honey to cover them until honey reaches the soft-ball stage, or 234F. To test for soft-ball stage, drop a bit of the honey into a mug of cold (not iced) water. If the honey holds its shape, it is ready.

Remove the peels from the honey with a slotted spoon. Let the excess honey drip off.

Lay the candied peel on the sugar-covered sheet pan in a single layer. Let cool completely.

Roll the candied peels in the sugar until they no longer clump together. Put the candied peels in a medium bowl.

Toss the candied peels with the powdered ginger. Use more ginger to taste, as desired.

Store and serve at room temperature.

Yield: approximately 1 cup.

Notes:

• If you prefer a more tender peel, boil the peel in water for five minutes and drain well before boiling in the honey.
• I had a hard time getting the candied peels to set up enough to handle without them all clumping together. The sugar helps keep them separated./li>

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  © Copyright 2008 Kristen Sullivan