8 Easy Ways To Cook With Orange Peels Today
Most people toss out orange peels without a second thought, but these bright, aromatic rinds are packed with flavor and versatility. Beyond the fruit’s juicy sweetness, the peel holds essential oils that can bring depth to both sweet and savory dishes. From baked goods to hearty meals, orange peels can transform everyday recipes into something refreshing and memorable. Here are eight creative ways to put them to use in your kitchen right now.
Candy Them for a Sweet, Chewy Treat or Dessert Garnish
Slice peels into even strips, then blanch in gently simmering water 2–3 times, changing the water each time to remove bitterness. Simmer the blanched strips in sugar syrup until translucent, drain, toss in sugar, and dry on a rack until no longer tacky. The result is chewy, aromatic candy that complements coffee, chocolate desserts, or cake garnishes while reducing waste.
Infuse into Olive Oil for Bright Flavor in Cooking
For safe home infusions, thoroughly dry the peel, warm it briefly in oil, cool, and refrigerate; use within about a week. Fresh, moist ingredients stored in oil at room temperature can allow botulism growth unless acidified using tested methods. Used safely, the citrus‑scented oil lifts salads, roasted vegetables, and seafood.
Mix into Marinades and Sauces for Savory Balance
Finely grate zest to brighten marinades and sauces with citrus oils rather than acidity. Try a simple mix of orange zest, soy, garlic, honey, and olive oil for chicken or vegetables, or stir zest into barbecue sauce for freshness. Start with a small amount and adjust to taste.
Blend into Smoothies for Extra Citrus Aroma and Fiber
Add a thumbnail‑sized, well‑washed strip of peel to a high‑powered blender to avoid bitterness and ensure a smooth texture. Peel contributes fiber and aromatic oils that lift banana‑berry or tropical blends; pair with greens and ginger for a refreshing mix. Increase the amount gradually to taste.
Bake into Cakes, Cookies, or Quick Breads for Zesty Notes
Grate zest directly into batters for a fragrant lift: great in chocolate desserts, scones, muffins, and pound cakes. Citrus essential oils are potent, so 1–2 teaspoons usually suffices for a standard batch. As the bake sets, the aroma blooms, making simple recipes feel bakery‑worthy.
Steep in Syrups or Honey for Flavorful Sweeteners
Simmer peel in simple syrup or warm honey, then cool and refrigerate. Diluted honey syrups keep for weeks in the fridge; freeze for longer storage. Drizzle over pancakes, stir into tea, or use in cocktails for layered citrus sweetness with minimal effort.
Add to Homemade Stocks and Broths for Subtle Brightness
Slip a few strips of zest (avoid the white pith) into simmering chicken, beef, or vegetable stock for a gentle citrus lift. It pairs well with aromatics like ginger and star anise in broth‑based soups; remove the zest before serving to keep flavors balanced.
Dry and Grind into a Powder for Long-Lasting Use
Dry peels fully until brittle: use a dehydrator around 135°F/57°C or a low oven near 200°F/93°C, then cool and grind to a fine powder. Store airtight and away from light for months. Sprinkle into yogurt, oatmeal, spice rubs, or batters for a concentrated citrus punch.
