We are familiar with hotchpotches, and hot pots, and hutspots, and hochepots and other names used around the world for a layered stew of meat and vegetables. We have checked reference books and cookbooks until our fingers were tired, and even, in desperation, turned to the US Apple Association, but sadly, we have come up empty handed. Sorry.
How do I determine how much orange oil to use in place of grated orange peel? What would the ratio be?