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Having had a long standing cough for no known reason, a Japanese
friend prepared for me an old Japanese traditional receipe; made from
Oranges.

It consists of very small Oranges ( called KinKan, they are just
grape sized, and they are normally eaten *whole* skin and all ) and
they have been washed and dried and then put in a jar with clear
Honey. The idea is to keep them in Honey indefinitely like this, and
just used when needed.

Is there any danger of Botulism developing in such an arrangement do
you think? I know garlic and chillies stored in oil can be a breeding
ground for Botulism. Are sugar and oil different in this respect?
Thanks for advice.

Very different, as honey works as an antibiotic. Is it possible those
things are what we call kumquats? It sounds interesting and there is a
honey farm down my road a bit.