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Sun Dried Orange Peel - for Tagines, Daubes and Sweet Things!

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“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!”
READY IN:
6hrs 5mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

  • fresh orange, wiped clean
  • greaseproof paper

Directions

  1. Peel the oranges with a swivel head potato or vegetable peeler, or use a special zester.
  2. Try to peel into long strips, and do not peel the bitter white pith, under the skin.
  3. Lay the peel out onto a tray lined with greaseproof paper. Cover with an umbrella fly cover and place outside in direct sunshine.
  4. Leave for about 6 hours; the peel will curl up and shrivel when it is totally dried - it should feel hard and crisp.
  5. Store in an airtight container in a dark place for up to one year.
  6. Use in cakes, scones, muffins, cookies, daubes, stews, curries, casseroles, marinades, sauces, sugars and all manner of things!

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