As we are all trying to reduce waste in our kitchens, it’s great to get more ideas for using what we would normally throw away. We usually discard orange peels, but they have some great uses, and they can add extra life to plenty of recipes. Here’s a roundup of how you can use leftover orange peels in your kitchen.
Candied orange peels
Probably the best-known method of using up orange peels is to turn them into delicious, candied treats. It’s very easy to do and they will keep for months in your pantry so you can add them to your baked goods and cakes. You can also experiment with throwing them into savoury dishes and salads. Simply take the peel of your oranges, remove as much of the pith as possible, place them in a pot of water and bring to the boil. Reduce the heat and simmer for about 25 minutes. Remove and drain. Fill the pot with fresh water and stir in one quarter of the volume of sugar to dissolve. Bring to the boil again, reduce and simmer for another 15 minutes. Carefully remove the candied orange peels from the water and allow to dry on a wire rack.
Orange olive oil
This is easy to make and when you add to salads or Asian-inspired dishes, it adds a delicious citrus layer of flavour. Simply take leftover orange peels and scrape off as much of the pith as you can. Use the peel of two oranges for every one cup of olive oil. Place the oil and peel in a blender and blend. Leave at room temperature for an hour and then strain through a cheesecloth. You can also add herbs like rosemary at the infusion stage.
Mandarino
Traditionally made with the peel of mandarin oranges, you can use bigger oranges too. This is the same simple method used to make limoncello. You need to remove the orange peels from the fruit carefully with a vegetable peeler to avoid the pith, which will make your drink bitter. Simmer the peels in water for about 15 minutes and drain; this will reduce the bitterness. Then you add the orange peels to high-proof grain alcohol or vodka if you can’t get it. Leave to infuse for at least four days or up to a month. Use the peel of four oranges for every one bottle of alcohol. Once infused, strain the alcohol. Then, dilute the alcohol with a simple sugar syrup, to about one third.
