Dried Orange or Lemon Peel -- Best Recipes

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Date Posted: 01/21/04 10:05:10am
Author: CB
Subject: Dried Orange or Lemon Peel

Dried Orange or Lemon Peel

Ingredients

(14 servings)

12 Med-skinned oranges or lemons

Instructions

Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel
a cheese or vegetable grater
Use the coarse side of a cheese grater to grate off the citrus skin in strips; use only the orange (or yellow) part of the skin avoiding the bitter white part. Spread the peel strips on two ceramic plates and let dry, uncovered, at room temperature, for 3 to 4 days. When the peels become brittle and shriveled, store them in a small glass jar.
To use: Whirl the whole dried peels in a blender or food processor until powdered, or use a mortar or pestle. The strong citrus oil will stay within the dry peels and will be released fully upon powdering. Use whole dried orange peel in tea blends and to perk up hot chocolate. Use powdered orange or lemon peel in place of extract in baking; also in toppings, to flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces.

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