Try this Dried Orange or Lemon Peel recipe, or contribute your own.
Suggest a better descriptionMakes 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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