I always have a batch of preserved lemons on hand. When preserving them, I always wonder about other citrus ... tangerines, oranges, limes, kumquats, and key limes. The last two are the most intriguing to me.
Is this traditionally done in any cuisine? Morocco has oranges ... I can't imagine that they would think to preserve lemons and never make the jump to oranges.
If anyone has tried this, I'd appreciate feedback and recommendations. I'm curious how it would work out with a sweeter fruit like an orange and how the recipe should be altered to account for the lower acidity.