Friday, October 28, 2011

Home Made Orange puree

It's hard to find in my country, but it's not hard to make. Boiling the whole orange for a long time will erase the bitter taste from the peel, without being bland.

 Orange puree
Make about 200g
2 .................................... Navel orange
2tsp ............................... Sugar

 Wash and put the oranges into the saucepan, let them simmer for 2 hours, add more water when need.
Take the saucepan out of the heat and let it cool completely.
Cover and let the orange sit overnight. 
Remove the orange from the water.
Cut the orange, peel the skin and pith of the orange in large pieces.
Squeeze the juice from the pith.
Put both the peel and juice with the sugar in a food processor and process until smooth.
Place small bowl on a bowl of ice, set aside.
Pour the mixture into a saucepan, put the saucepan over low heat, heat until boil.
Pour the puree in the prepared bowl, let it cool and keep in a freezer.
Can be kept for 3 months, frozen.

10 comments:

  1. wow, this is interesting and easy to make..is it lemon puree also can be prepare using this method?

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  2. Hi, Janetan
    Yes, you can prepare it that same way.

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  3. What can I use the orange puree for? Can I put them in cake batter to enhance flavor of my orange cake?

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  4. Yes, you can use by mixing it in the cake, it will enhance the orange flavor.

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  5. Wowww puree looks incredible..

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  6. Used this to make mandarin orange puree too, but it was just boiling them till soft then puree the entire orange.

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  7. Hi, Priya
    Thank you

    Hi, Swee San
    ^^, I think your method is very good too.

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  8. Hi. First I wanted to say how much I appreciate this technique. I haven't seen anything like this on the web before. The puree was wonderful for lemon and orange. Question, is there a method to do this for limes as well? I tried today and the lime peel immediately darkened and sort of browned. Any advise you can offer would be greatly appreciated.

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  9. For lime, you need to add the food coloring ^^.

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  10. Thanks for this recipe! I will try it this Saturday :).

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