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Orange Peel Preserves

April 21, 2010

In celebration of Earth Day here is a tasty use for what many people think of as food scraps. The preserves will keep in the refrigerator for a month, but it will be gone before you know it. Add a spoonful to a bowl of olives. Spread it on a piece of wheat toast with almond butter. Add it to your favorite bread or scones. Or spoon it over a bowl of cardamom spiced rice pudding.

Orange Peel Preserves


Skins from 5 oranges
3/4 cup granulated sugar


  1. In a medium saucepan cover skins with water and boil vigorously for 20-30 minutes, until skins are soft but not mushy.
  2. Remove pan from heat and let cool.
  3. Drain skins, reserving orange broth.
  4. Using a paring knife carefully separate the outer skin from the rind. This takes about 15 minutes.
  5. Cut skins into matchsticks and add the rinds to your compost pile.
  6. Return skins to the sauce pan. Add sugar, reserved broth and enough water to cover skins.
  7. Bring to a boil then reduce heat and simmer for 30-40 minutes stirring occasionally, until the mixture is the consistency of a compote.
  8. Spoon into a sterilized pint jar and refrigerate when completely cool.

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