165 orange peel recipes

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Fattigmands bakkelese are traditional Norwegian deep-fried pastry cookies with cardamom, citron, and lemon juice. Rich egg yolk dough rolled thin, cut into diamond shapes, and fried until golden and crisp.

Duck pot pie with the flavors of duck a l'orange baked right in: a giblet stock sauce brightened with orange peel and Triple Sec, loaded with broccoli, leeks, and ginger. The crispy duck skin gets rolled into the top crust.

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Moroccan baked fish with a cumin, paprika, and cayenne marinade pounded with garlic and fresh cilantro. A simple North African spice paste that transforms snapper or any white fish.

No-bake orange chiffon cheesecake with cream cheese, ricotta, and fresh orange segments set with gelatin. A light, citrusy dessert sweetened without added sugar on a graham crust.

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Fresh cranberry relish with whole oranges and a splash of Grand Marnier or Cointreau. No-cook, food processor recipe ready in 15 minutes.

This is a easy and tasty dessert, you can always server it after dinner.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.