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Make Your Own Dried Orange Peel

Dried orange peel makes a delicious, piquant addition to a wide variety of both savory and sweet dishes. It's very easy to make your own at home and it has much more flavor than the storebought variety.

Make Your Own Dried Orange Peel
 
Three Easy Steps

If at all possible, use organic navel oranges. Their thick peels make them the easiest to work with and you don't need to worry about any pesticide residue.

1. Using a good, sharp vegetable peeler, get just under the surface of the peel and cut away strips from top to bottom. Be sure not to dig into the peel too deeply, you want to leave all of the spongey, white pith on the orange because it won't dry properly and it has a bitter flavor.

2. Stack a few strips together at a time and slice them crosswise into thin (about 1/8-inch) pieces.

3. Spread the orange peel in a single layer on a parchment-lined baking sheet and bake in a 200°F oven until they curl and harden slightly - 25 to 30 minutes.

Remove from the oven and let them cool completely. Store in an airtight container in the refrigerator for up to 3 months.

You can use the same method for lemons, tangerines and limes.

comments & replies

I was looking at the recipe for the Hawaiian Oxtail Soup and found one of the ingrediants to be "dried orange peel (zest, not the pith)". I didn't know what they were talking about but now know after reading your excellent explanation. I never thought that some spicies had to be made and not just bought.

Thank you very much.

Cliff

I just leave my peels on a plate to dry; it usually takes less than 24 hours.

Great idea, I love using all the parts of the fruit! Will try this on my next citrus peels!

I'm a culinary student practicing cutting orange supremes. It seemed like a shame to slice up a dozen oranges and not use the zest. This is exactly what I was looking for :)

I zest all my citrus...before I juice the fruit...then dehydrate the zest in my dehydrator for 4-6 hours at low power...herb setting. Dries completely and can then be 'crushed' into a near powder form and kept in a re-purposed spice bottle...always on hand...

Thank you for that helpfull suggestion. I really didnt no how to keep it. I did try to freeze it. it didn't work!

I do almost all the above. I allow thin strips to dry over night, or 2 days, then place in my herb grinder and make powder and place in a shaker jar and add to cereal, coffee, fish, whatever.

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