1/6 Photos of Sun Dried Orange Peel - for Tagines, Daubes and Sweet Things!
6 hrs 5 mins
French Tart's Note:
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. It really does not take that long to dry in direct sunshine - and the quicker it dries, the more intense the orange aroma and the higher the oil content. A great by-product of oranges, and a part that is normally thrown away!
My Private Note
- 1Peel the oranges with a swivel head potato or vegetable peeler, or use a special zester.
- 2Try to peel into long strips, and do not peel the bitter white pith, under the skin.
- 3Lay the peel out onto a tray lined with greaseproof paper. Cover with an umbrella fly cover and place outside in direct sunshine.
- 4Leave for about 6 hours; the peel will curl up and shrivel when it is totally dried - it should feel hard and crisp.
- 5Store in an airtight container in a dark place for up to one year.
- 6Use in cakes, scones, muffins, cookies, daubes, stews, curries, casseroles, marinades, sauces, sugars and all manner of things!
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Nutritional Facts for Sun Dried Orange Peel - for Tagines, Daubes and Sweet Things!
Serving Size: 1 (19 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g