|Nutritional Guidelines (per serving)|
|Servings: 2-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sometimes a recipe calls for dried orange or lemon peel, and this can throw people for a loop.
While dried citrus peels are sold in markets and, more often, in natural food stores, in other regions, they are difficult to find. Don't despair—the good news is that it's quite easy to make your own at home.
Be sure to use organically grown citrus fruit, with untreated, pesticide-free peels. Once your peels are thoroughly dried, you can either crumble them between your fingers or grind them in a blender or spice grinder to form a fine powder.
You can also use them to make your own DIY cocktail bitters or homemade vermouth. Another idea: add them to a mulling spices mix for making aromatic hot mulled cider or mulled wine (vin brulé)! Homemade mulling spices would also make a great holiday gift.
- 2 organic oranges or lemons, or any other citrus (tangerines, limes, grapefruit, pomelo, blood orange, bitter orange, etc.)
Use a fine-bladed paring knife or vegetable peeler to trim away just the colored part of the skin, leaving the bitter white pith behind. Not only does the white part have a bitter flavor, but the peels will also take much longer to dry if the spongy white pith is still attached.
No-cook method: Lay the strips on a plate (with the inside of the peels facing upwards) and let them dry at room temperature for 3 to 4 days, until they have shriveled and are no longer moist.
Speed method: If you are short on time, you can also dry them in a 200 F oven, spread on a parchment paper-lined baking sheet, for about 25 to 30 minutes. The peels will curl up and turn stiff when they're dry.
Store the dried peel in a dark place, in a clean, airtight jar.