Dried Orange Peel

A marble surface with curls of dried orange zest.

5 from 1 vote

Dried orange peel adds a delightful citrus fragrance to a variety of recipes, including drinks, foods, and even homemade cleaning and beauty products.

Prep Time10

Cook Time30

Total Time40

Course: Seasoning

Cuisine: American

Servings:

Author: Julie Blanner

Ingredients

3 oranges

Instructions

Preheat oven to 200 degrees.
Using a vegetable peel, apply pressure to the orange while rotating to create long strips. Careful not to remove the white pith along with the peel as you take it off (it is bitter in taste).
Slice into thin strips.
On a parchment lined baking sheet, arrange peels in a single layer.
Bake 30 minutes or until they slightly curl and harden.
Remove and allow to cool.

Notes

Careful to leave the white pith attached to the fruit (it is bitter in taste).
Cut into different shapes according to use. For example- smaller pieces of dried orange peels will work better in your tea infuser, but larger curls look lovely in a potpourri blend.

To Make Dried Zest

Zest orange (vs peeling), follow instructions above, reducing bake time.

Make Orange Powder

Take it one step further and make an orange peel powder. You'll simply follow the directions as written, and then pulverize the dried peels in your food processor.

To Store

At Room Temperature – Place in a sealed jar or any resealable container in a cool, dark place for up to 12 months.
Refrigerate – In an airtight container up to three months.

Note: dried orange peel kept at room temperature will not go bad when properly stored, it simply loses potency over time.

Nutrition