1. Peel the oranges with a swivel head potato or vegetable peeler, or use a special zester. 2. Try to peel into long strips, and do not peel the bitter white pith, under the skin. 3. Lay the peel out onto a tray lined with greaseproof paper. Cover with an umbrella fly cover and place outside in direct sunshine. 4. Leave for about 6 hours; the peel will curl up and shrivel when it is totally dried - it should feel hard and crisp. 5. Store in an airtight container in a dark place for up to one year. 6. Use in cakes, scones, muffins, cookies, daubes, stews, curries, casseroles, marinades, sauces, sugars and all manner of things! ---------------------------------------------------------------------------
Ingredients
