Dried Orange or Lemon Peel

Title:
Dried Orange or Lemon Peel

Yield:
14 Servings

Categories:
Spices




Ingredients:





    12    Med-skinned oranges or


          -lemons






 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.


 


 From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Posted by Theresa


 Merkling


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini