Dried Orange Peel

Preparation info

    • Difficulty

      Easy

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

  • About

Much more interesting and deep-flavored than orange zest alone, dried orange peel is very easy to make and incredibly flavor-enhancing. Use the dried orange strips for savory and sweet dishes alike, to flavor sauces, pulses, and stews. They will add an extra dimension to tomato sauces in particular. Grind the dried peel to add to spice mixtures, vinaigrettes, breads, cakes, and syrups.

Ingredients

  • Non-treated oranges, preferably organic

Method

Whenever you find fresh organic oranges in the market, before cutting them to eat or juice, remove thin strips of their skin with a vegetable peeler. Arrange the strips on a tray lined with a kitchen towel. Leave the orange peels on the counter for about 3 days, until they curl up and dry completely.

Alternatively, you can dry them on a baking sheet lined with parchment paper in a 180°F (82°C) oven for 30 to 40 minutes. Make sure they are absolutely dry and cooled before you store them in an airtight jar. They will keep their taste and aroma for 6 months or more.