Add pungent citrus flavor to any number of dishes with dried orange zest – just follow these easy instructions to make your own.
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 In 4 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.
- 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.
- Stack a few strips together at a time and slice them crosswise into thin (about 1/8-inch) pieces.
- 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.
Note: You can use the same method for lemons, tangerines and limes.