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How to Dry Orange or Lemon Peel at Home: It's quite easy.


How to Dry Orange or Lemon Peel at Home: It's quite easy.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • Orange peels or lemon peels


In commenting upon a recipe, I mentioned that I had never seen dried orange peel in Italy and suggested people use fresh if they cannot find it.

Kaye Noble came to the rescue, noting that dried orange or lemon peel is much more common in more northerly countries than it is in Italy, where there is a ready supply of fresh citrus, and sending instructions on how to dry citrus peel at home. Take a number of organically grown oranges or lemons (which should have untreated, pesticide-free skins), and use a fine-bladed paring knife to trim away just the colored part of the skin, leaving the bitter white part behind. Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days, until they have shriveled and are no longer moist. Store the dried peel in a dark place, in a clean jar. To use, either crumble it or whirl it in a blender. You can use the powdered peel in place of extract in baking; in toppings, to flavor sugar-bowl sugar, in spice mixes (e.g. lemon, pepper, rosemary and sage as a barbecue rub), and to flavor sauces of one kind and another.

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