Simple and delicious way to preserve orange peels keeping all the great taste and mellowing out the tang. We use them in the pork chapa dish but you can find them in desserts and cocktails or try them thinly sliced in salads.
Makes a 1-quart (1 L) jar of orange confit
Ingredients
- 3 oranges, washed well
- 1 bay leaf
- 1 cup (250 mL) extra-virgin olive oil, or more to cover
- 1 teaspoon (5 mL) black peppercorns
- 1/2 cup (125 mL) white wine, preferably Riesling
- 1/2 cup (125 mL) water
- 1-quart (1 L) glass jar
Directions
- Slice 2-inch-wide (5 cm) pieces of peel from the orange from top to bottom. Using a sharp knife, remove as much of the white pith from the orange peel. Juice the oranges.
- Place the orange peel into a medium saucepan, and add the olive oil, bay leaves, peppercorns, white wine, water, and orange juice. Place the pan over medium-high heat, bring to a boil, then reduce the heat to low and simmer for 25 minutes. Allow to cool in the hot liquid.
- Store in a 1-quart (1 L) jar. Keeps for several weeks in the refrigerator.
Recipe for Pomegranate Salsa here.