How to reduce or eliminate the flavor of orange in a stew? I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even dissolved. Any tips? Thanks.
I've normally found that acid (vinegar) and bitterness (sharp herbs perhaps) can lower the intensity of the sweetness of orange. I also think that a slightly bitter herb like rosemary or sage would meld nicely with the orange, burying the flavor a bit. It might already be a little bitter from the pith of the orange.