Hidden treasures: Making the most of every orange peel
Perhaps like me, you're compensating for the lack of vitamin C by eating kilograms of oranges in the fall. Until recently, I used to discard the peel because I didn't have the time to make preserves from it. Since I saw how famous chef does it, I don't make that mistake anymore.
Not only the sweet flesh but also the orange peel contains many valuable nutrients. Plus, it's full of aroma that perfectly complements holiday dishes. It's worth preparing it now so you'll have it on hand when it's time for gingerbread and poppy seed cakes.
How to use orange peel?
Famous chef provides a simple recipe for candied orange peel. But before I get to that, I'll share another idea for recycling fragrant scraps.
Did you know that you can make scented sachets for your closet with orange peels? First, they need to be dried. You can do this with a heater or use the quicker method in the oven. Cut the peels into small pieces, spread them on a baking sheet lined with parchment paper, and put them in an oven heated to 60 degrees Celsius. When they become crispy, take them out and let them cool.
Next, cut a piece of cotton fabric into a square of about 10-13 centimetres. Fold it in half and sew up the sides. Place the dried peel inside and tie it with a ribbon. To enhance the scent of the sachet, you can add a cinnamon stick, a star anise, and a few cloves.
Simple recipe for chef's orange peel
According to this recipe, you can prepare any amount of candied orange peel, as well as lemon or tangerine peel.
Start by peeling off the white layer called albedo. If you leave it, the peels will have a bitter taste.
Then, cut them into thin strips, cover them with water, and bring to a boil. From the moment it boils, heat for 15 minutes. After this time, strain the peels in a sieve.
Place the prepared peels in a pot, add the same amount of water and sugar. Cook on low heat until the syrup thickens.
How much syrup do you need for a kilo of oranges?
It's hard to convert this to the number of whole oranges, so it's easier to weigh the prepared peels – after removing the albedo and boiling. It's assumed that for about 900 grams of orange peels, you need about 480 millilitres of water and 500 millilitres of sugar.
How to store candied orange peel?
It's best to transfer the candied peel to a jar while it's still hot. Remember to ensure the jar is clean and dry. Once cooled, it's advisable to place the jar in a cool place, such as a basement or refrigerator. This way, the orange peel can be stored for up to 6 months.
