Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Med-skinned oranges or -lemons

Makes 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

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