How to Make Dried Orange Peel
Making 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, whether whole or ground, including tea, cocktails, sauces, rubs, and garnishes.
Ingredients
- Mandarins or oranges, preferably organic (or substitute lemons)
- Wire rack
Instructions
- 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.
- Place the strips of citrus rind in a single layer on a wire rack and forget about them at cool room temperature until completely dry to the touch, which can take a couple days or longer.
- 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. Originally published February 3, 2016.
Nutrition
Serving: 1portion | Calories: 2kcal | Carbohydrates: 1g | Protein: 0.03g | Sodium: 0.1mg | Fiber: 0.2g