Herbed Or Peppery: The Choice Is Yours

Roasted chicken is my favorite for dinner. I think I’m the only person on Earth that doesn’t mind eating it every single night. With that in mind, I gotta change it up from time to time so I don’t have a mutiny on my hands. Enter preserved oranges – they are here to help. Here are two variations that I keep coming back to: One is spiced and flavored with rosemary, and the other has a peppered edge to it; and both make the perfect compliment to roasted chicken. I tuck slivers of the rinds under the skin, insert them into the cavities and add a finely chopped rind to a marinade for basting. Divine!

Ingredients

Enough sliced oranges to fill a quart jar (per recipe, + more to fill jar with juice if needed)
1/2 – 3/4 cup canning, sea or kosher salt (per recipe)
(Spices for each kind below.)

Start with a sterilized lid and jar. Let it dry out thoroughly. Now grab those oranges that are left on the counter. You know, the last few that no one will eat and yet there aren’t enough to make a decent pitcher of juice? They still have a purpose so let’s move ahead.

Wash and dry the oranges. Depending on the size, it’ll take about 3-4 sliced oranges to fill a quart. Do one at a time as you go so you don’t end up cutting what you don’t need… or you’ll be eatin’ oranges later!

Use at least 1/2 cup salt per quart. Start by adding a bit to the bottom of the jar.

As with any preserved citrus, you want to layer the fruit with salt until it fills all the way up. Pressing the wedges down as you go. (This encourages the citrus to make a lot of juice.) If doing so, you’ll want to add your additional flavors along with the layers. (FYI: The spices are optional and are not necessary for preserving your citrus. Keep it plain for more versatility.)

Herbed Oranges – Rosemary with Clove

Layer in 1 1/4 teaspoons whole cloves. Or add in any other spice you think you might like.

Is there anything better than rosemary? Two or three short sprigs like this one is all you need for one jar.

Once it is filled up, screw the lid on tight and give the jar a shake. Do this daily for the first few days, and then every 3 or 4 days after that (or whenever you think about it). The jar should be at least 3/4 full of juice by day 3. You can squeeze in more juice if not. Label your jars.

Store them in a cool and dark place. After one month, they will be ready to use. Keep them around for up to a year.

To use: Rinse each slice thoroughly. The flesh can be used in recipes that call for it, but the rind holds most of the zingy flavor and can be used for many recipes. Discard the pithy part of the orange.

Peppery Oranges – Black and Cayenne

Slice a dried cayenne pepper in half and measure out 10-20 black peppercorns to layer in with your oranges. You can also throw in one large or two small bay leaves for added flavor.

There will be information coming right here soon about growing your own peppers and information on how to dry them out for use in recipes like this one!

Once it is filled up, screw the lid on tight and give the jar a shake. Do this daily for the first few days, and then every 3 or 4 days after that (or whenever you think about it). The jar should be at least 3/4 full of juice by day 3. You can squeeze in more juice if not. Label your jars.

Store them in a cool and dark place. After one month, they will be ready to use. Keep them around for up to a year.

To use: Rinse each slice thoroughly. The flesh can be used in recipes that call for it, but the rind holds most of the zingy flavor and can be used for many recipes. Discard the pithy part of the orange.

Check out the tips from this fabulous preserved lemons recipe and maybe these oranges can be a substitute..? Enjoy!

After day 2

This looks great. I’m going to squish these down and if by tomorrow they haven’t made more juice, then I’ll add a bit more. More pics and info will come.