2 dozen orange peels - what do do with them

humbug_4

Just spent the last half hour squeezing fresh orange juice. Now I've got the peel from 2 dozen oranges.

It seems a bit of a waste to put them in the bin - any suggestions on what I could do with these?

elona

Either fill with home made orange sorbet or ice cream for a posh dessert or cut into small slices and dip in plain chocolate to make sweets.:):):)

The_Biff

Make sure you really scrub them if you are going to eat them. They have wax & chemical coatings on them (unless organic). This applies to lemon skins that are often used in recipes.
If it was me I would dry them & then burn them.

Caz2_2

Hi i would put them on top of a fire if you can so that they dry out slowly the smell will be lovely. Or i would try to lay them flat and get the outside of the peel off for using in cakes.

humbug_4

Thanks - I think I'll do all of the above - I've got a wood burning stove so can dry them out. I've just stared baking again after years not doing so (inspired to do this after joining MSE):D

I'll keep a few aside for recipes. Does anybody have a good orange sorbet recipe?:T

mink35

humbug - do you have children? Set some jelly in the halves then cut into quarters. Great for kids to eat and they think it's a treat!

debbym

Another non-culinary use is to sprinkle them in the garden if you have a problem with cats using it as a loo. They can't stand the smell.

Butterfli

This is a sure fire recipe for the best and most economical marmalade you've ever tasted and it's soooooo simple to make.

Ingredients.

1lb orange shells (Works just as well with grapefruit or lemon)
3 pt. water
1 lemon
1lb 13oz can of prepared Seville orange pulp (Marmade)
5lb granulated sugar

Method.

1. Boil shells with 2 pts water & lemon shell,reserving juice from lemon, until tender - I do mine in pressure cooker. Leave to cool.
2. Slice shells, put in preserving pan with 1 pt. cooking juice & lemon juice .
3. Add can of Seville oranges and 1 pt water.
4. Bring to boil, draw off heat and stir in sugar till dissolved.
5. Bring to boil again for 20 mins, until setting point is reached.
6. Leave to stand 5 mins, stir again then pot in warm, clean jars.
7. Seal and label. Store in cool, dry place.

Makes 9lb of Marmalade.
Haven't worked out the savings on today's prices but it's more than worth it just for the scrumptious taste. I have to make this every 4/5 weeks otherwise there's a riot from Mr Butterfli.

Enjoy!!!

Glad

ooh that looks tasty butterfli, I'm going to try this next time I've lots of lemon peel left after making lemon curd

Butterfli

Just remember not to put the peel on to simmer gently whilst you ' just go check your emails' .

Believe me when I tell you that trying to get the burnt on remnants off your pan ranks even higher in the most hated job list than cleaning the oven or defrosting that monster chest freezer.

Butterfli

Big_Nige

Can't they be used as snail/slug repellant in the garden ??