Cooking and Baking

Preserved Oranges?

Right before I went on vacation in February, I was given a bag of fresh oranges. I didn't have time to bake or cook with them. In desperation, I preserved some jars. I cut the oranges into quarters and squished them into their own juices with salt between them (found the technique on Food52), figuring they'd keep like preserved lemons. Then I stuck the jars in the fridge and forgot about them.

Did I do the right thing? There's no reason oranges would act any differently than lemons, right? I haven't cracked open a jar yet. I'm kind of scared because I've never preserved anything before, so I have visions of dying of a horrible disease. How do I use them? Can they stand in for preserved lemons or will they taste weird?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed