In Morocco, it is common to find preserved lemon and blood oranges in dishes like tagines and slow-cooked stews. These condiments can now be found in gourmet food stores and high-end grocers. Preserved oranges provide a tangy-sweet flavor when cooked with other foods.
Things You'll Need
- Paper towels
- Sealing jar
- Kosher salt
Wash the rind of the oranges thoroughly. Dry with a paper towel.
Make three to four deep longitudinal cuts along the orange. Make sure the cuts are evenly spaced.
Pack each deep cut with kosher salt.
Put 3 to 4 tbsp. of salt on the bottom of the jar and place the first oranges in the jar.
Push the oranges down firmly to push some of the juices out. Finish the layers with more salt.
Cover the jar with a tight lid and let the oranges and the salt sit for several days. After six days, the oranges should be in their own juice. If there seems to be little juice, add some fresh-squeezed juice from more oranges to the jar.
The oranges will be ready to open and eat in a few weeks. The oranges should keep for up to a year. They do not require to be refrigeration, but most people opt to keep them in a refrigerator.
Tips & Warnings
- Add scented salts or sea salts instead of kosher for a different flavored preserved orange.