We threw together a batch of orange-peel infused honey last week. It’s a simple process – boil the zest of 2-3 oranges in two cups of honey for 10 minutes and strain. The resulting product is sweet with added elements of citrus and bitterness. It’s fantastic.
This recipe required our dehydrator. While you can likely bake them in a low-powered oven, the task would be far more difficult. Organic oranges are best as you’ll be eating the peel.
And we were left with these honey-soaked zests:
The easiest way to remove perfect strips of zest (i.e. without the white pith) is to use a very sharp potato peeler. Peel the oranges while they are whole for the easiest effort.
I’ve learned that infusing honey works best in a small pot (as long as you watch the boil carefully – it can boil over if you’re not careful). The small pot leaves less surface area for the honey to touch and is easier to clean/ yields more product.
- Place the slices on a dehydrator tray.
- Dehydrate at 130 degrees Fahrenheit (57 Celsius) until crisp. This will take about 24 hours.
And you’re done!