Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 290 kcal | 82 kcal |
| Protein | 3.3 g | 0.9 g |
| Fat | 0.4 g | 0.1 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 64.8 g | 18.4 g |
| sugars | 60.2 g | 17.1 g |
| Fibre | 7.7 g | 2.2 g |
| Sodium | 219 mg | 62 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 2.3 kg navel oranges (about 15 medium), peeled
- 5 garlic cloves, peeled
- 1 3/4 tablespoons soy sauce
- 3 1/4 tablespoons coarsely ground dehydrated ginger
- 1 1/4 cups molasses
- 1 3/4 tablespoons cornflour
- 3 dehydrated Chilli peppers, crumbled
- 5 tablespoons grated fresh orange zest
Instructions
- Place the oranges, garlic, soy sauce, ginger, molasses, and cornflour in a blender and puree until smooth. Stir in the chilli pepper and orange zest.
- Transfer the puree to a small, heavy saucepan and heat, stirring, over medium heat until thickened. Remove from the heat and let cool a few minutes.
- Pour 1 cup of puree per leather into strips 6 mm thick on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 52 °C for 12 hours. When dehydrated, the leathers will be pliable but break when bent.
- To rehydrate the sauce, after browning your meat on all sides in a frying pan, add 1 cup water per number of leathers you intend to use. Over medium-high heat, scrape up all the browned bits from the bottom of the frying pan. Add the leather(s), reduce the heat to medium, and stir until dissolved and well mixed. Return the meat to the pan and let simmer in the sauce until fully cooked through and glazed with the sauce.
