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Old 11-21-2006, 02:25 PM   #1
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Do I peel the oranges in this recipe?

i am making a roasted orange cranberry sauce recipe i found on campbellskitchen.com. the recipe calls for coarsely chopped oranges but doesn't say if it should be peeled or whole. does anyone know??


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Old 11-21-2006, 02:28 PM   #2
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A matter of personal taste, I'd think. Personally I would peel them. If I wanted a bit of orange zest I'd add some back in but wouldn't want the entire peel in the sauce. Others may have completely different ideas!

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Old 11-21-2006, 03:22 PM   #3
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Like Franca said, it's a matter of personal taste. However, after looking at the recipe and the enlarged photo of the finished dish I would say yes. The pith, the white part between the zest and fruit, is tough and very bitter.

The first thing I would do would be to use a vegetable peeler, or a zester that would give me long stips of zest - not a microplane zester, and remove the zest. If you use a vegetable peeler you can then use a knife to cut the zest into thin strips.

Then, peel the oranges and cut the sections from membrane seperating them, called supremes - here is a page with photo instructions on how to do this, here is a video showing how to do it. Then, you can cut your supremes into chunks the size you want.

Finally, when you combine everything - add the zest you removed in the beginning. How much zest is up to you - but I would probably go with no more than 1/3 - 1/2 the zest from one orange.

Hope this helps.
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Old 11-21-2006, 04:49 PM   #4
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For this one, Iwould peel the orange, but before I did, I'd zest it so you can use the little orange curls as a garnish!
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Old 11-30-2006, 12:16 AM   #5
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I would peel them but when I do cranberry sauce I always add some zest
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