Ingredients
5 seedless oranges, such as navel, including some blood oranges if possible 2 Tbs. chopped crystallized ginger
1/3 cup granulated sugar
8 to 10 mint leaves, very thinly sliced
Preparation
Finely grate the zest (use a rasp-style grater if you have one) from one of the oranges to get 2 tsp. zest. Cut the tops and bottoms off each orange, being sure to cut into some of the flesh; reserve the tops and bottoms. Cut the peel off the sides, exposing the flesh by cutting under the pithy membrane. Discard the peels cut from the sides. Cut each orange in half vertically, trim out the pithy core, and then slice each piece crosswise into 1/4-inch
