Dried Orange and Lemon Peels Recipe

Crinella Family Cookbook

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Odds & Ends White Sangria Clarified Butter (Ghee) Dried Lemon or Orange Peel Brandied Fruit Cherries in White Rum Dried Mushrooms Brined Grape Leaves Home Made Ricotta Cheese Home Made Mozarella Cheese Orange Flavored Olives Lemon-Lavender Marmalade Home Cured Olives Citrus Roses	Dried Orange and Lemon Peels
	In addition to using peels for making candy, Italians dry orange, lemon or even grapefuit peels for a variety of uses. Citrus fruit peels
	Before eating citrus fruit, peel the fruit with a potato peeler taking care not to take the white part (pith.) Spread on a plate and let dry for several days until brittle. Store in a covered jar. You can use the peels to flavor teas and sauces. You also can take one of the powerful handheld mixers and grind the peels into a powder which releases the fragrant oils. This can replace cooking extract and can be added to toppings, dusted lightly over cakes and custards and used when poaching fruits. You can also use the powdered peels in your potpourri to give your home a wonderful smell.