Make a Zesty All-Purpose Cleaner
Harness the natural grease-cutting power of citrus for a fragrant, chemical-free household cleaner. The d-Limonene compound found in orange peels is effective at breaking down oil and grime. Simply pack leftover orange peels into a glass jar and pour
white vinegar over them until they are fully submerged. Seal the jar and let it sit in a cool, dark place for at least two weeks. The longer it infuses, the stronger the citrus scent will be. After two weeks, strain the liquid into a spray bottle. You can dilute the mixture with equal parts water for a general all-purpose spray perfect for countertops, sinks, and stovetops. Be cautious using it on natural stone surfaces like marble or granite, as the vinegar's acidity can cause etching.
Simmer Some Classic Candied Peels
Transform bitter peels into a sweet, jewel-like confection. To start, slice the peels of three or four oranges into quarter-inch strips. A key step to reduce bitterness is to blanch the peels. Place them in a saucepan, cover with water, bring to a boil, and let them cook for about 15 minutes before draining. Some chefs recommend repeating this process two or three times for a milder flavour. After blanching, create a simple syrup by dissolving equal parts sugar and water in the pot. Add the drained peels and let them simmer on low heat for 45 to 60 minutes, or until they become soft and translucent. Once done, use a slotted spoon to transfer the peels to a wire rack to dry for several hours. You can then toss them in granulated sugar for a classic finish. The leftover orange-infused syrup is perfect for cocktails or sweetening tea.
Create an Aromatic Infused Oil
Orange-infused oil adds a bright, zesty note to salad dressings, marinades, and baked goods. For a simple infusion, use a vegetable peeler to remove the outer peel from your oranges, trying to avoid the bitter white pith. Place the peels in a clean glass jar and pour a carrier oil, like olive oil or a neutral sweet almond oil, until the peels are completely covered. Seal the jar and let it infuse in a warm spot for two to four weeks, giving it a gentle shake every few days. When the oil has reached your desired flavour, strain it through a cheesecloth or fine-mesh sieve into a clean bottle for storage. For a quicker method, you can gently heat the peels and oil in a saucepan over low heat for a few minutes until fragrant, then let it cool completely before straining.
Dry Your Own Orange Peel Powder
Dried and ground orange peel creates a versatile powder that can be used as a spice in both sweet and savoury dishes. It’s a wonderful addition to baked goods, dry rubs for meat, or even mixed into your favourite tea blend. To make it, first wash and dry your oranges. Use a peeler to remove the zest, leaving the white pith behind. You can air-dry the peels by spreading them in a single layer in a dry, well-ventilated spot for several days until they become brittle. For a faster result, use a dehydrator or place them on a baking sheet in your oven at its lowest temperature until they are completely dry and curled. Once the peels are brittle, simply grind them into a fine powder using a coffee or spice grinder. Store your homemade orange powder in an airtight container.
Whip Up a Small-Batch Marmalade
Marmalade is the ultimate citrus preserve, and making it doesn't have to be an all-day affair. For a simple, small-batch version, you'll need oranges, sugar, and a little lemon juice. Start by carefully peeling the oranges and julienning the peel into thin strips. To reduce bitterness, boil the peels in water for a few minutes and drain. Then, chop the orange flesh, removing any seeds. Combine the blanched peels, chopped orange, sugar, and a splash of water in a pot. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens and the peels are tender. This can take anywhere from 45 minutes to an hour. Since citrus membranes contain natural pectin, you often don't need to add any commercial pectin for it to set. The result is a bright, chunky spread perfect for toast.
