Rating: 5 stars
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A swivel-bladed vegetable peeler works well for removing the orange peel. Be sure to remove only the colored part of the peel - which contains the flavorful oils - and no more; the white pith is bitter.

Jean Kressy
Recipe by Cooking Light January 2004

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Strain the mixture through a fine sieve, and discard solids. Serve cider warm.

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Nutrition Facts

151 calories; fat 0.1g; poly fat 0.1g; carbohydrates 38.2g; fiber 0.1g; iron 0.3mg; sodium 17mg; calcium 8mg.
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