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By French Tart on June 8, 2010
"I always dry at least a kilo of orange peel during the summer months - and that keeps me right through until next year. This is not so much a recipe as a technique, but it is so useful to have a jar of this in your pantry throughout the drear winter months. I use this dried peel in daubes, tagines, stews, curries, marinades, desserts, cakes and baking...."
Ingredients: oranges, paper...
Prep Time: 5 mins
Total Time: 6 hrs 5 mins