There are a couple of things that make January a not too gloomy month. One is the reawakened hope in the form of the approaching springtime. I feel better just knowing it’s going to be Spring soon, I even look forward to work in the garden! Another aspect that makes January easier to get through is orange. Great colour and a great fruit! The freshness of oranges makes the gloomiest foggy day appear a bit more golden, at least while you are peeling them and you can feel the smell and then while you are eating the orange wedges. I rarely make juice out of my oranges, it feel like a waste somehow, so many good oranges for just a glass or two of orange juice, I prefer to eat them as they are. And now I have wanted to write some posts with oranges for a while, after all the great Goethe did write these lines “Kennst du das Land, wo die Zitronen blühn? Im dunklen Laub die Goldorangen glühn…” (“Do you know where the lemons bloom? In the dark leaves the golden oranges glow…” A very free translation of Goethe’s beautiful lines) about Italy. And as a short sideline I just want to recommend his Italian Journey if you like reading about Italy, it’s a wonderful book, I read it when I just had moved here and I enjoyed it so much! Sorry, now I’m slipping, no more literary references, I promise, unless it’s to cookbooks! So, I have been trying to come up with something interesting to make and after some studies and some thinking I have come up with two things to try out, this is the first and the original recipe to this comes from the classic L’Art Culinaire Moderne by Henri-Paul Pellaprat, a never ending source of inspiration. I have changed it of course, I just can’t resist, but I got the idea from him. And I can recommend them – the crisp, crunchy cover and the succulent and juicy inside is a real winner, do try one when it’s still warm inside!




150 ml / 0.63 cup sugar
50 ml water / 0.2 cup water
1 piece a fresh ginger, about 2,5 cm / 1 inch
2-3 drops of vinegar

– Peel the oranges, be careful not to break the wedges and to remove as much of the white parts as you can.
– Leave the orange wedges to dry in room temperature for a couple of hours.
– Mix sugar, water, the ginger cut into two three pieces in a small pan. Add the drops of vinegar and let it simmer until it is beginning to turn yellow.
– Dip half of the orange wedge, put it on a baking sheet paper and dip the other half when it’s cooled down a bit. Do the same with all the orange wedges you want to dip.
– Enjoy!