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- 1 large Navel orange
- 1 cup canola oil (250 mL)
- 2 Tbsp annatto seeds (30 mL)
- 2 tsp Sichuan peppercorns (10 mL)
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- Remove 1 inch (2.5 cm) thick strips of zest from orange until all zest has been removed, being careful to avoid as much pith as possible.
- In a small saucepan set over medium heat, combine all ingredients. Simmer until the canola oil is warm, stirring often, about 5 minutes.
- Remove from heat and let stand until oil is cool. Strain the canola oil through a sieve lined with cheesecloth into a clean re-sealable bottle.
- Keep refrigerated for up to three days.
Citrus Infused Canola Oil
Sichuan peppercorns aren’t actually peppercorns—they’re the pinky-red outer husks of fruit from the Chinese prickly ash tree. They are highly aromatic with a floral and lemony fragrance. Coupled with the zest of the orange and earthy flavour of the annatto seed, this canola oil would be a great beginning for sautéing ground turkey or salt and pepper seasoned whole chicken breasts for a family taco night.
- Makes
- 14
Nutritional Analysis
- Serving Size
- 1 Tbsp (15 mL)
- Servings
- 14
- Calories
- 146
- Total Fat
- 16 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Carbohydrates
- 1 g
- Fiber
- 0.5 g
- Sugars
- 0.1 g
- Protein
- 0.1 g
- Potassium
- 5 mg
