Orange Zest-how To Make Your Own Recipe

Orange Zest-How To Make Your Own

From annieamie 16 years ago

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120 minutes to make
Serves 1

My friend was surprised while she watched me grate oranges to make my own Orange Zest. I found it ridiculous to pay over seven dollars for an ounce of dried orange, lemon or even lime rind when we can make it ourselves. Read more Here's how... See less

orange
zest
do
it
yourself
make
your
own
lemon
lime
bake

Ingredients

6 oranges, lemons or limes shopping list
Use as many or as few as you like but remember that you can make a lot of this at one time and store it in your cabinet for later use! shopping list

How to make it

Clean and dry your oranges removing any labels if necessary.
Using a medium-fine grater, grate your fruit until only the white pith remains over the fruit. You now have Zest!
After you have grated all of your fruit, you can add it to any dish calling for it or you can dry it and store it.
Using either a silicone baking pad in a pan or the "release" variety of aluminum foil, spead you zest over your foil or pad, closely together but not in a mound. You want a flat layer of zest.
Place into a cool oven at 200 degrees or on a "Warm" setting and cook for one hour.
Using a spatula, turn the zest over once and stir slightly to make sure that the zest dries evenly.
Check after one hour to see if the zest is dry. If not, turn off the oven and allow the zest to dry overnight or to remain in the oven for at least one more hour.
If your zest is now dry, you can pour it into a clean and air-tight jar of appropriate size and store in your kitchen cabinet.
For a great website on fruit, check out www.thefruitpages.com

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" It was excellent "
brianna ate it and said...
Love this. I use zest a lot & I usually grate my own, but I hadn't thought about making extra & storng it. Thanks '5'
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" It was good "
shubbard47 ate it and said...
This recipe was a great help to me when I was learning how to zest a large number of blood oranges while they're still in season. I would caution that the baking time can vary widely, depending on your oven, so the first few times you try this, monitor it closely to prevent it from burning. Baking on 200, I check my zest every 5 minutes and usually find that it's completely dry after 15-20 minutes.

Thanks for sharing!
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annieamie Los Angeles, US

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Reviewed by 2 people

Love this. I use zest a lot & I usually grate my own, but I hadn't thought about making extra & storng it. Thanks '5'

brianna in loved it
This recipe was a great help to me when I was learning how to zest a large number of blood oranges while they're still in season. I would caution that the baking time can vary widely, depending on your oven, so the first few times you try this, moni...more

shubbard47 in Washington loved it

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