Preserved Orenges*

Categories:	English   16th century   fruit   oranges
Original Source:	Gud Husuif bk 1 (Falconwood)
Secondary Source:
Cook:	unknown
Meeting Date:	0000-00-00

To preserveoe Orenges. You must cut your Orenges in halfe and pare them a little round about, and let them lye in water foure or five dayes, and you must chaunge the water once or twice a day, and when you preserve them, you must have a quarte of faire water to put in your Suger, and a little Rosewater, and set it on the fire, and scum it verye cleane, and put in a little Sinamon, and put in your Orenges, and let them boyle a little while, and then take them out againe, and doe so five or sixe times, and when they be enough, put in your Orenges and let your sirrope stande till it bee colde, and then put your sirrop into your Orenges.

Steps

1. 
   
   We boiled the water and rosewater with some sugar, then added the cinnamon and oranges. We then kept adding sugar until it was sweet as well as bitter. We added butter because the orange can suggested using it to clear up foaming. Someone suggested adding some lemon juice, because the sourness would make it taste better.
   

Note

We made marmalade because the canned oranges were all chopped up, though the recipe seemed to be for preserving whole oranges.
The recipe said to soak the oranges in water for several days, so we decided the canned oranges were soaking in water, but the fresh oranges weren't.