Last year, I created an orange infused sugar, which rapidly became a staple on my counter. It is a simple recipe, just zested orange peel and sugar. It allows you to add a sweet orange zing to anything you are making—tea, breads, whatever—without have to go to all of the effort of finding an orange and zesting it on the spot. This always leaves you with the dilemma of: What do you do with the rest of the orange?
Karl’s Mandarin Orange Infused Sugar
karllueck
Miriam
Jabberwocky Stew 