Product Review

Orange peel is grated, dried, and then minced into a sand that will remind you of Persian desserts kissed with orange blossom water. Fresh orange zest has its place but if you need something to have a real POW of orange than this is the route to take. We use this for marinades and rubs, but prefer it for cream and milk-based sweets. Infuse the cream or milk with a teaspoon or two of granulated orange peel over medium heat. When the milk begins to steam, cover and infuse for thirty minutes. Use the milk in puddings - Oooh! Or perhaps truffles! - and indulge in the flavor of fresh orange.