"Wash and dry half a dozen oranges. Cut a very thin piece out of the rind about the thickness of a thin cord, as if you were quartering them. Boil them in plenty of water till they are quite tender, then cut them into the quarters already marked off; cut out the pips and the hard bits of pith; boil in plenty of strong sugar syrup for half an hour; let them steep in the syrup for four days, then boil for 15 minutes, and do this four times; strain into another pot and add more syrup and boil to a crackling point and pour over the oranges. When cold, tie down very carefully."
Note: When I think of these preserved oranges, I think about the powerful, persistent and fragrant sweetness of my dear cat Eddie, gone (but who will return, I’m certain, it happened before, that's how this whole thing started) suddenly this week. From the moment we all knew each other (again), everything changed and shifted to a higher plane. He never failed to make the bad tolerable and the good great. Amazing grace for us.
Recipe: Twenty-Two Authentic Banquets From India, compiled by Robert H. Christie, New York, Dover Publications, 1975.
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