Description
This simple recipe guides you through drying orange peels in the oven to create flavorful, aromatic dried orange zest. Perfect for use in teas, baking, or as a natural air freshener, these dried peels add a bright citrus aroma and subtle tang to a variety of dishes and crafts.
Ingredients
Scale
Ingredients
- 1 orange (preferably navel orange)
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Fahrenheit to prepare for drying the orange peels at a low temperature.
- Peel the Orange: Using a vegetable peeler, carefully remove strips of the orange peel. Avoid the white pith as much as possible, aiming to collect only the thin bright orange skin for best flavor and appearance.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Arrange the orange peel strips on the sheet, making sure to leave at least half an inch of space between each strip to allow for even drying.
- Bake the Peels: Place the baking sheet in the oven and bake for 25 to 30 minutes. The peels will dry out and the edges will begin to curl up when ready.
- Cool and Store: Remove the dried peels from the oven and let them cool completely. Once cooled, store them in an airtight container in the refrigerator to maintain freshness for up to 3 months.
Notes
- Use navel oranges or any sweet orange variety for the best flavor.
- Do not include too much of the white pith as it can add bitterness.
- Dried peels can be ground into powder for use as zest or used whole in teas and crafts.
- Ensure the peels are completely cool before storing to avoid moisture buildup.
- Keep stored dried peels in an airtight container in the fridge to maximize shelf life.
