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Lots of orange peels after juicing

There is nothing I love more in winter than juicing tangerines and oranges, I do it almost every day with the KA Mizer juicing attachment. The problem is I am left with lots of peels. any ideas of what I can do with all these peels, I would love to find an interesting use them.

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  1. I've seen several magazine articles with instructions for making candied citrus peel. Looks very simple. I'm thinking I'd go with the "dipped in chocolate" option : ).


    1. Make orangecello - use this recipe subbing oranges for lemons: http://limoncelloquest.com/limoncello....

      You may want to zest the oranges before you juice them when you make this.

      You could clean all the pulp out of the inside of the peels, dice the peels, boil the diced peels for about 10 minutes and add them to jams, jellies, fruit and butter sauces. Boiling them cuts down on the bitterness and makes them delightfully chewy, while still adding a nice orange flavor.

      You could also dry them and use them in baked goods throughout the year.

      1. cassoulady, as jazzy suggested, I try to zest a few oranges before we use them and freeze the zest in baggies. Then I use the zest on roasted asparagus, and in sauteed Brussels sprouts, on broccoli, etc. Also good in some poultry pan sauces, beef and pork braises, etc, and in couscous and rice. (Obviously, quickbreads, muffins, too.)

        You can also toss some of those peels in the freezer now, I believe. Just make sure you've cleaned all the flesh out of the fruit.

        In the meantime, I'd like some of those chocolate dipped peels :-D, or you can sliver or julienne them and boil them in a simple syrup, as one would crystallized ginger. Once they dry, you can use them to garnish cake or cookie icing, or in chocolate bark.

        Simmer some on the burner with various spices.

        1 Reply
        1. re: Steady Habits

          I second the vote for glaceed orange peels dipped in dark chocolate. Oh me oh my.

        2. thanks for the tips. I am having friends for brunch and juicing lots of tangerines for mimosas so i will reserve them and try the candied peel in choc!

          1 Reply
          1. re: cassoulady

            We just made the candied orange peel recipe from Sunset Magazine: http://find.myrecipes.com/recipes/rec... and are going to be trying it with lemon and limes also tomorrow. I think it's a great recipe and works better than other candied orange peel recipes I've seen.

          2. Boil in water with some ginger and brown sugar.

            Great for sore throats.

            1. HA!
              I have the oposite problem. I have lots of zested lemons & oranges sitting naked in my fridge!

              7 Replies
              1. re: Liz K

                That tends to be my problem too, but, when zest leaves you lemons, make lemon drops.

                1. re: Liz K

                  My partner and I had a wine and cheese party, they purpose of which was to clear out our wine cellar. For that reason, we had forbidden people to bring wine, and they all complied nicely. Instead, though, they brought CHEESE, and lots of it. Some couples brought a couple of pounds! I ended up with literally 20 pounds of cheese left over. Sigh...

                  My point (and I do have one) is that sometimes it can be difficult to get all of these things to even out...

                  1. re: zamorski

                    But 20 pounds of cheese! Well, if that's 20 pounds of *good* cheese -- or even 5 pounds of *good* cheese and 15 pounds of marginal to poor cheese -- that's a dilemma I wouldn't mind having. ;>


                    1. re: rainey

                      Cheese was uniformly excellent (our friends are Chowhounds, after all)--just a bit of a challenge for two people to eat all that tasty cheese! We froze much of it, which works OK for most cheeses, but it still took a number of months to finally deplete the stock. Not complaining, mind you, just an interesting observation about trying to get balance in the kitchen!

                      Interestingly, I never seem to have a balance problem when it comes to stock--it seems like the bones and such that make stock occur in just the right proportion to the need for the stock they produce. Some sort of natural law at work?

                    2. re: zamorski

                      Well, let's hope you were cleaning out your wine cellar to build your new cheese cave....

                      1. re: zamorski

                        My kids got cheese and crackers in their lunch boxes for weeks after our cocktail party.

                        1. re: mamaciita

                          At last! A practical use for children!

                    3. I did candied orange peel for the first time this year. They came out nicely. But the great surprise is how lovely the poaching syrup is! It has a lovely floral orange note almost like the smell of orange blossoms. I've bottled it and I'm enjoying it in my tea. It will also be great on pancakes or waffles and it would infuse a cake nicely too.

                      This is the method I used. http://www.foodnetwork.com/recipes/fo... I think their suggestion that the peels should be blanched 3x was an excellent one for retaining the fruity flavor but eliminating the bitter assertive ones.

                      BTW, 3 large navel peels was more than enough to have some and some to give as well. I did not reduce the amounts of water and sugar tho and the full quantities were still needed to keep the peels submerged during the poach in syrup.

                      If you're thinking of the syrup as one of the products, take some time to keep the sides of the pan washed down so that crystallization doesn't take place.

                      1. I have read recently that you can dry the orange or clementine peels for a few days and put them on your fire, giving a nice scent to the room. I am planning on trying it this weekend with my clementine peels. I have also used dried peel in my coffee and hot cider with great success, however, be sure to get the pith out. Nice with a bit of cinnamon or cinnamon stick, too.

                        1. My favourite use for citrus zest is to dry it and create spice blends. One of my favourites is a simple sea salt with orange zest and rosemary. I also like to infuse simple syrups with citrus and/or lemongrass.