Preserved Oranges

Remember when we did Preserved Lemons?  Well, you can do the same thing with oranges (and limes and gragefruit, basically any citrus)!  I don’t use preserved oranges as much as preserved lemons but they are great for a well stocked home bar.  You know all those annoying drink recipes that call for a “twist of orange” and you’re like, “Damn it!  I’m not going to buy an orange just for a twist!”  I just replace that twist with a sliver of preserve orange rind!  It gives your drink the same oomph as a fresh twist and you don’t have to do without; plus, you can eat the rind!

Preserved Oranges


4 Oranges
4 T Kosher Salt


  1. Slice 4 oranges into eights – maybe smaller depending on how big you want your slices to be and how big your oranges are
  2. In a sterile quart jar, sprinkle about a half tablespoon (I use one generous pinch) into the bottomof the jar.  Lay around 6-8 slices into the jar and push them down until they start to express their juices.
  3. Sprinkle half a tablespoon over the layer of orange slices
  4. Repeat layering oranges and kosher salt until you fill the quart jar up to the neck.
  5. Let oranges sit on your counter for 24 hours.  After 24 hours, fill the quart with fresh orange juice, ensuring that you cover the oranges.
  6. Let the oranges sit for a week.
  7. Label and place in the fridge.  After a week in the fridge, check your oranges.  If they have expanded add more juice to cover.  They will keep about a year in the fridge.

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