Zesting & Juicing an Orange for Cranberry Sauce

Video Transcript

"I'm Stephanie Barnett on behalf of Expert Village, and today we're going to make Christmas cranberry sauce. That smells good. Now we take our oranges. A navel orange or Valencia orange is a really good choice. They have excellent skin. Try and buy organics so you don't have pesticides in your zest. if you have micro planer or a grater, this is the time to use it. Just lightly put pressure on it. You only want to take the orange part. You don't want the white part. The white part is very bitter. Just zest all the way around the orange. You don't have to apply a lot of pressure. Just a little bit because you just want the orange part of the orange. Do the complete orange. If it's a small orange, you may have to do 2. If you have a tangerine that you're doing, they are very thin skinned, so you have to be very careful just to get the orange on those. It's much easier to do this with a Valencia orange or a navel orange. You can do a tangerine, but you're just going to brush it lightly because they're so thin skinned. Once you have this whole thing zested, then you're going to cut the orange in half and juice it. We're really using the entire orange. Again, really important to use organic since we're doing the skin of it and you'll have all those pesticides. I like to take my finger and wipe that down and get all that. Never ever run your finger along here. You'll shred your entire finger. There's our zest. Cut your orange in half, take your juicer, and juice it. I find a circular motion and back and forth works well. Do the other half. If you find it's not enough juice, it was a kind of dry orange, then just cut up some other oranges and juice those. You won't need more zest, but you may need more juice."