Serious Eats: Talk

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?

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