Freshly grated orange rind gives off a strong citrusy aroma, and incorporating it into some recipes adds both fragrance and flavor. In particular, baked goods such as cookies, cakes and muffins often call for grated orange peel to perk up the flavor. Remember, though, that grating an orange rind is not the same as zesting it. Zested citrus peel requires a zester or a grater with a zester and results in larger pieces of peel. In many recipes, however, you can use zested and grated orange rind interchangeably.
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Wash and dry the orange with a clean towel to remove any dirt or residue.
Position the grater in your hand so that the finest grater size faces toward you, if you have a grater with multiple sizes.
Hold the orange in one hand and the grater in the other over a bowl or cutting board that will collect the grated rind.
Hold the orange against the grater and move it up and down quickly to grate away small pieces of the rind.
Rotate the orange in your hand when you can see the white rind underneath the colored peel. Only the orange portion will give you the flavor and aroma you want, so you'll have to continually reposition the orange until you have collected enough for your recipe.