Cranberry Orange Oil
December 18, 2024 by Kimberly
This experiment began as cranberry-orange oil, but cranberries stayed quiet. Orange zest, though? It took center stage with bold flavor and vibrant color – a happy twist on the original plan.
35 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
REFRESHING
MICHELIN
OIL
ALL YEAR
ABOUT THE RECIPE
This was supposed to be a cranberry-orange oil experiment – a vibrant mix of sweet and tangy. But let me tell you, cranberries completely flopped! They gave neither color nor flavor to the oil. On the bright side, orange zest came to the rescue and brought everything I hoped for: a rich citrusy flavor and stunning golden hue. Sometimes experiments don’t go as planned, but this one ended on a high note!
How to serve
This zesty orange oil is perfect for elevating simple dishes. Drizzle it over a fresh salad, pair it with crusty bread and a sprinkle of flaky salt, or stir it into your favorite salad dressing for a pop of citrusy freshness. It’s also amazing for roasting veggies or adding a little flair to a cheese platter. While the cranberries didn’t work out, the orange zest shines in every bite! But if you’re looking for a great recipe with cranberries, though, I can highly recommend my Cranberry Orange Glazed Pork Roast.
How to store
Transfer your oil to a clean, airtight bottle and store it in a cool, dark place. It’s best enjoyed within one week to keep that citrus flavor vibrant.
Hi, I'm Kimberly.
If you want to get to know me better, click here!
Cranberry Orange Oil
- Total Time: 35 min
- Yield: 1 cup / 250 ml 1x
Description
Ingredients
- 50g fresh cranberries
- 1 orange
- 250 milliliter neutral oil
Instructions
- Wash the cranberries and zest the orange. Put everything into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1 week.
- Prep Time: 5 min
- Passive Time: 20 min
- Cook Time: 10 min
0 Kommentare