Orange Peel Osmanthus Sauce

Name: Orange Peel Osmanthus Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Orange peel; 50g Osmanthus Sauce; 200g water; 125g White sugar

by Yi Xiao Yanran

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

I especially like to eat oranges. Recently I have eaten one almost every day. Naturally, the remaining orange zest can't be wasted, so I made this orange peel osmanthus sauce. After being refrigerated for a few days, the taste becomes very good. It can be eaten directly on toast, baked bread or cake, or made into dessert fillings. Orange peel contains a lot of vitamin A, and also contains volatile oil, which can open diaphragmatic ventilation, eliminate phlegm and resolve stagnation, and can be used as a stomachic, divergent and phlegm-resolving medicine.

Ingredients

Orange Peel Osmanthus Sauce

1. Rub the skin of the orange with salt, then rinse it well, and remove the orange skin

2. Scrape off the white part of the orange peel with a knife, and try to shave it cleanly. This part is very bitter, leaving only the yellow part

3. So all the orange peels are cleaned up

4. Soak in light salt water for 2 hours, which can effectively remove the bitterness in orange peel

5. Then rinse with clean water, drain and cut into small pieces

6. Beat the orange zest with a food processor

7. Pour the orange zest into the bucket of the bread machine

8. Add white sugar

9. Add water and mix well

10. Turn on the jam function of the bread machine

11. After the procedure is over, the orange zest is ready

12. Let the orange peel sauce cool, pour it into the crisper, add osmanthus sauce

13. Stir evenly, put it in the refrigerator for more than a week, ready to eat

Tips:
The freshly made orange peel osmanthus sauce has a little bitter taste, so it must be sealed and refrigerated for a few days before eating, so that the bitter taste will fade away, leaving only the fragrant taste, and the taste will be very good.