January 06, 2016

Preserved Citrus







I woke up this morning with the idea of cooking a roasted chicken with herbs and garlic and adding citrus. Preserving oranges or any citrus is a super easy process & pretty! 

You can also make orange curd with the preserved citrus. Great pancake topping!

Large jars work better especially if you want to leave the orange in tact. I had small jars, as you can see, so I quartered the oranges. 

The jist of the recipe ~ 
Quarter oranges and heavily salt the flesh with kosher salt. You cannot over-salt, so don't be afraid to be heavy handed. Pack the fruit in the jar, layering with more salt as you go. Pour enough lemon juice in the jar to submerge the fruit. I added cloves to one jar. You can also add herbs de Provence or anything you like! You're done! Set on the counter and shake a few times a week. It takes about 4 weeks for preserved citrus to soften and mellow.

Enjoy!

"This is a subtle truth. Whatever you love, you are." ~Rumi


XO