Remember my mulling spice sachets? Well here is the dried orange zest I used.
Dried orange zest can be quite expensive. Making your own is so very easy to make and store for later uses in all kinds of recipes. In fact, it truly is a no-brainer recipe. I love the aroma they spread throughout the kitchen when I’m drying them.
Dried Orange Zest
Ingredients:
- Oranges Note: Look for oranges that have thick skins
Needs:
- Vegetable peeler
- Baking sheet
- Parchment sheets
Preheat the oven at 250° F. Scrub and clean your oranges and lemons to remove any wax or residue. Using a good, sharp vegetable peeler, peel just under the surface of the peel avoiding the pith. Cut long strips starting at the top moving to the bottom of each fruit.
Spread the zest in a single layer on a parchment-lined baking sheet, place in the oven and reduce the heat to 200° F. and bake for 25 to 30 minutes until they curl and start to stiffen. Turn off the oven, keep the door closed for an additional 30 minutes.
Remove the dried zest from the oven and let them cool completely. Place them in an airtight container, label and keep in the refrigerator for up to 3 months, if they last that long.
Notes: I leave the dried orange zest whole until it’s necessary to chop them into smaller pieces. Look for oranges and lemons with thick skins. Why? They are much easier to work with and to avoid the pith, which will impart a bitter, unpleasant flavor. If you find a bit of the white pith on the peel, take a sharp paring knife and remove it.
It’s really nice to have this dried orange zest ready to use in beverages, mulling spices, soups or any number of recipes. They also make great gifts for your favorite cook.
Time to eat…
If you enjoyed my “Dried Orange Zest,” check out my Homemade Chocolate Pudding, Homemade Muesli, or these elegant Cheese Boards Made Easy. Enjoy.
P.S. Take a moment to check out and purchase some of the tools I used for this “Dried Orange Zest” below. 🙂