oh god i have an unreasonable amount of oranges and i cant make them all into candied orange peel
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in reply to @bigstuffedcat's post:
When I have lots of citrus fruits, I make marmalade. There are a lot of complicated recipes where they clutch their pearls over the exact ratio of fruit to sugar and exactly how much water to add, and I've found that it's pretty unnecessary. You definitely need pectin because that's what helps the marmalade set jelly-style rather than stay in liquid form, but you can get that from the peel. If you don't like marmalade with tons of peel in it, you can wrap the peel up in a bit of thin cotton (you can literally use t-shirt fabric or some (clean!) panties if you don't have a jam-making muslin handy lol) and then remove the bag of mushy peel at the end.
Hmm, maybe I should make a post about how to make marmalade without worrying about measurements too much 🤔
orange zest goes well in most sweet quick bread recipes (banana or zucchini bread) and you can steep it in alcohol to make an extract or to flavor other extracts, like vanilla. orange zest can also be used for some cookies. ive done gingerbread before
