DIY Network

Food Preparation Learn how to make Spanish snacks. From "Weekend Entertaining" episode WKE-401

(Continued from page 1)

Orange and Cinnamon Infused Oil

Ingredients:

1 cup grape seed oil
1 orange
1 tablespoon ground cinnamon
1 cinnamon stick

Equipment:

food dehydrator
mini-processor or blender
bottle funnel
cheese cloth

1. Cut a slice of orange about 1/8 inch thick, and then peel away the fruit from the inside.

2. Twist the orange peel around about three times to make a loose corkscrew shape.

3. Secure the peel on the tray of the dehydrator. This will be used as a garnish in the bottle later in the recipe.

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Figure A

4. Cut the remainder of the orange into 1/4" to 3/8" thick slices, and then dry using the dehydrator (figure A).

5. Once the fruit is dry, reserve the garnish peel and use a food processor or blender to chop all of the remaining orange slices. This should make about 1/2 cup of chopped dried orange.

6. In a small saucepan, add the chopped orange and ground cinnamon to the grape seed oil.

7. Bring the combination to a simmer for about 15 seconds, and then remove from the heat and stir for another 45 seconds.

8. Leave the mixture in the pan until it cools, and then put it in a covered container in the refrigerator for five days. Check the mixture after three days to see how it's coming along.

Note: When checking the mixture, only use clean utensils.

9. Put one cinnamon stick and the corkscrew-shaped orange peel into a sterilized bottle or jar.

10. Pour oil through four layers of cheesecloth into the bottle or jar, squeezing the cheesecloth to release all of the oil and essence of the fruit.

11. Cover immediately, and then refrigerate.

12. Use within two weeks.

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