|Orange Zest Purée|| |
AUTHOR: Author: Shirl Gard
Orange Zest Purée is a homemade frozen convenience product: It is a 1-1 mixture of orange zest and sugar, inspired by the commercial product of the same name and used in professional kitchens. The sugar acts as a carrier which allows the zest to be frozen without drying out. The sugar also prevents the orange zest from freezing too hard, so it can be scooped out with a spoon as needed. When a recipe calls for grated orange zest, use twice as much Orange Zest Purée; the small amount of extra sugar in the purée is not enough to adversely affect a recipe.
- YIELD: ABOUT 120g (4.25 oz)
- 60 grams orange zest - from 2 large Navel oranges (yield is about 30g each)
- 60 grams sugar (1/4 cup + 1 Tablespoon)
- 120 grams = Total (4.25 oz)
- YIELD: DOUBLE-BATCH - ABOUT 240g (8.5 oz)
- 120 grams orange zest - from 4 large Navel oranges (yield is about 30g each)
- 120 grans sugar (1/2 cup + 2 Tablespoons)
- 240 grams = Total (8.5 oz)
- Peel off the zest in thin strips using a vegetable peeler. Cut away any white pith from the back of the strips with a sharp paring knife (serrated works best), because the pith will cause the purée to be bitter.
- Coarse-chop the zest using a chef's knife..
- Process the coarse-chopped zest and sugar in a mini food processor until the zest is very finely ground and the sugar is liquified.
- Freeze in air-tight container and use as needed. Keep frozen. Spoon out as needed.
- For larger batches, just use equal parts zest and sugar by weight.
Recipe Ancestry Notes:
Recipe developed by Shirl Gard.