Knowing how to make dried orange peel is an undervalued talent. It easily lands you a stash of dehydrated citrus zest that can fancy up all manner of everyday cooking and baking, including sauces, rubs, and garnishes. Use the same technique on lemons and limes.
Knowing how to make dried orange peel is both old-fashioned and frugal. Admirable traits. And yet it can impart such a glam and restaurant-worthy vibe to all manner of cooking and baking. It’s made simply by leaving strips of orange peel at room temperature. Make a stash and keep the dried orange zest (or lemon or lime, as it works on all citrus) at your disposal for everyday cooking and baking. Originally published February 3, 2016.–Renee Schettler Rossi
How To Use Dried Orange Peel
In case you could use a little creative jumpstart for uses for your dried orange peel, they lend a citrus lilt to all manner of recipes savory and sweet, including…
Toss a strip of dried orange zest or a slice of dried citrus into…
A mug of freshly brewed black tea
Soy- or herb-based marinades
Simple tomato sauce
Mulled wine or spiked cider
Pulverize dried orange zest and sprinkle it into…
Spice or herb rubs for meat or seafood
Granulated sugar destined for baking
Simple syrup reserved for making lemonade, iced tea, and cocktails
How to Make Dried Orange Peel
- Quick Glance
- 5 M
- 3 D
- Servings vary
- Mandarins or oranges, preferably organic (or substitute lemons)
- 1. Scrub the citrus and pat it dry. Grab a vegetable peeler and remove the rind in strips, being careful to remove as little of the underlying bitter white pith as possible.
- 2. Place the strips of citrus rind in a single layer on a wire rack and forget about them at cool room temperature until dry to the touch, which can take a couple days or longer.
- 3. Once the citrus peel is dry to the touch, store the strips in a jar or other resealable container in a cool, dark place for up to 12 months.
Dried Citrus Slices Variation
- To make dried dried citrus slices (we’re talking lemon, orange, grapefruit, or lime slices) as opposed to dried zest, cut the fruit no thicker than 1/4 inch and place it on baking sheets lined with parchment paper. Shove in an oven heated to its lowest temperature with the fan on and the door slightly ajar. Flip the slices after about 2 hours and keep cooking, flipping the slices every 2 hours, until there is no moisture left and the slices are dry to the touch yet still slightly pliable, a total of 4 to 9 hours. [Editor’s Note: The timing will vary rather dramatically depending on the thickness of the slices and the temperature of your oven.] Turn the oven off and let the slices cool in the oven with the door still slightly ajar. Store in a jar in a cool, dark place for up to 12 months.