Why You Shouldn't Waste Orange Peels
Every time you peel an orange and throw away the rind, you're discarding a huge amount of flavour and potential. The peel, or zest, contains concentrated citrus oils that are aromatic and delicious. Beyond the vibrant taste, using the whole fruit is a cornerstone
of zero-waste cooking, a practice that helps reduce the staggering amount of food that ends up in landfills. When organic matter like citrus peels decomposes in a landfill, it releases methane, a potent greenhouse gas. By finding a second life for your peels, you not only create something tasty but also take a small, meaningful step towards a more sustainable kitchen. Plus, citrus peels are completely edible and contain beneficial nutrients.
Preparing Your Peels for Preservation
Before you can turn your rinds into a delicacy, a little prep work is required. The first step is crucial: cleaning. It’s best to use organic oranges if you plan to consume the peel, as this minimizes pesticide exposure. Regardless, you should wash the fruit thoroughly under warm water, using a vegetable brush to scrub the surface. Next, you'll want to address the pith—the white, spongy layer between the peel and the fruit. The pith is notoriously bitter and can ruin the taste of your preserves. For recipes like candied peels, use a sharp knife or a vegetable peeler to carefully slice away as much of the pith from the inside of the peel as possible. Many recipes also call for blanching the peels by boiling them in water, sometimes multiple times, to further reduce bitterness before you begin the preserving process.
Recipe: Classic Candied Orange Peels
Candied orange peel is a timeless treat that's surprisingly simple to make. Start with the prepared peels from about four large oranges, cut into quarter-inch strips. Place the strips in a saucepan, cover with water, and boil for about 15-20 minutes to soften them and remove bitterness. Drain the water. In the same saucepan, create a simple syrup by combining two cups of sugar and one cup of water. Bring this mixture to a simmer, stirring until the sugar completely dissolves. Add the blanched peels to the syrup, reduce the heat, and let them simmer gently for 45 to 60 minutes. The peels are ready when they become soft and translucent. Using a slotted spoon, transfer the glistening peels to a wire rack to dry for several hours. Once they are no longer sticky, you can roll them in granulated sugar for a classic finish. These sweet-tart strips are delicious on their own, dipped in chocolate, or chopped and added to baked goods.
Recipe: No-Pectin Orange Rind Marmalade
You don't need the whole fruit to make a beautiful marmalade; the peels alone can create a wonderfully intense version. This method relies on the natural pectin found in the citrus membranes and pith. Take your prepared, thinly sliced peels and boil them twice for ten minutes each time, draining the water in between to eliminate bitterness. After the second boil, add your chopped orange pulp (if using), sugar, and a bit of lemon juice to the pot with the peels. Bring the mixture to a boil and then reduce to a simmer, cooking for around 40 minutes and stirring occasionally. The marmalade will thicken as it cools. For a simpler version using only peels, you can simmer them slowly in a sugar and water syrup until they are cooked through and the liquid has thickened into a syrupy consistency.
Beyond Preserves: More Zero-Waste Ideas
Your journey with orange peels doesn't have to end with preserves. There are dozens of other ways to use these fragrant scraps. Infuse white vinegar with peels for two to three weeks to create a powerful, great-smelling, all-purpose cleaner. Alternatively, let the peels dry out completely, then blitz them in a food processor with coarse salt or sugar to make a flavourful citrus salt for finishing dishes or a citrus sugar for baking and beverages. You can also simply toss dried peels into a fireplace or grill as a natural fire starter; their high oil content makes them surprisingly flammable and they release a pleasant aroma as they burn.
