Dried Orange Or Lemon Peel

INGREDIENTS

INSTRUCTIONS

Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel  a cheese
or vegetable grater  Use the coarse side of a cheese grater to grate
off the citrus skin in  strips; use only the orange (or yellow) part of
the skin avoiding the  bitter white part. Spread the peel strips on two
ceramic plates and  let dry, uncovered, at room temperature, for 3 to 4
days. When the  peels become brittle and shriveled, store them in a
small glass jar.  To use:  Whirl the whole dried peels in a blender or
food processor  until powdered, or use a mortar or pestle. The strong
citrus oil will  stay within the dry peels and will be released fully
upon powdering.  Use whole dried orange peel in tea blends and to perk
up hot  chocolate. Use powdered orange or lemon peel in place of
extract in  baking; also in toppings, to flavor sugar-bowl sugar and to
flavor  honey, duck, and barbecue sauces.  From "Make Your Own
Groceries" by Daphne Metaxas Hartwig. Posted by  Theresa Merkling  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 11.2mg
Carbohydrates: <1g
Fiber: <1g
Protein: <1g