Preserved Orange Peel

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Peel from oranges
  • sugar


    Wipe orange skins and remove as much white pith as possible. Cut the peel into pieces a little thinner than a matchstick. Put a layer of peel about half-an-inch thick in a jar and sprinkle lightly with sugar. Continue with these layers until the jar is full, put on a lid, and shake well. During the first week, shake the jar daily, and occasionally stand the jar upside down. Store in a cool dark place.

    This orange peel lasts for years and is good for flavouring cakes and puddings. The longer it is kept, the richer the flavour. The jar can be topped up from time to time with fresh layers of peel and sugar.