Prepare ingredients.

Wash oranges thoroughly under running water and rub with a brush.

Advice. In addition to oranges, lemons and grapefruits (with red or pink flesh) are also suitable for making candied fruits. Grapefruits must first be soaked in a large amount of water (within 3 days, changing the water frequently to remove the bitterness).

Cut off the ends of the oranges.
Then cut off the peel from the oranges along with a small layer of pulp, about 1 cm thick.

Advice. In many recipes for candied citrus fruits, it is advised to partially cut off the white subcutaneous layer, because it gives bitterness to candied fruits. I left not only the white layer, but also a part of the pulp, as P. Erme advises, and it turned out very interesting, tasty and the bitterness in the finished candied fruits was not felt so much that it was necessary, adhering to the classics, to remove the white pulp. But you choose, and if the light bitterness (rather, astringency) of candied fruits confuses, then cut off part of the white subcutaneous layer, leaving 3-5 mm.

In a large saucepan, bring about 3 liters of water to a boil.
Put orange peels in boiling water, bring to a boil and simmer at low boil for about 2-3 minutes.

Place the crusts in a colander and place under cold running water to stop the cooking process.
Repeat the procedure twice.
Place the crusts in a colander and let the water drain well.

To cook syrup.
Pour sugar (600 g) into a 3 liter saucepan, add water (400 ml), lemon juice, vanilla pod with seeds, star anise star and peppercorns crushed with a knife.

Advice. In order to scrape the seeds out of the vanilla pod, you need to cut the pod in half lengthwise and scrape off the seeds from both halves with a knife. Add the pod with the seeds to the syrup.

Bring the syrup to a boil and let it simmer for about 5 minutes.

Place orange peels in syrup and bring to a boil.

Cook at low boil (simmer) for about 60-90 minutes.

Leave the crusts in the syrup until they cool completely, then refrigerate until the next day.

The cooled crusts can be transferred to a jar, filled with syrup (if necessary, the syrup can be boiled down to make it thicker) and stored in the refrigerator, under the lid (the crusts can be left as is or cut into strips).
Or, put the orange peels in a colander and let the syrup drain well (put a bowl under the colander and collect all the syrup).
Cut the crusts into strips, about 1 cm wide, or into cubes.
Spread out on parchment and dry naturally, or in the oven at about 80 ° C (until moisture evaporates, about 6 hours or more).

Advice. I give the time in the oven roughly, because I dried candied fruits myself in a dryer for fruits and vegetables.

Transfer the finished candied fruits to a clean, dry jar and store under a lid so that they do not dry out.

Advice. Also, there is a classic way of cooking candied fruits, which will require about 5-6 days of passive time and an hour of active work from you. The principle is as follows: put orange peels in a saucepan with a large volume of water and soak for 3 days, changing the water often so that the peels do not deteriorate in the water, and the bitterness disappears from them. Then put in a colander, cut into strips or cubes, and then cook in syrup like jam. Put the crusts in the syrup, bring to a boil, boil for 2 minutes, remove from heat and leave to stand until the next day. Repeat the procedure 2 more times (for a total of 3 brews and 3 soaks). After that, put the candied fruit in a colander, let the syrup drain, if desired, roll in sugar and dry.

Good appetite!

Candied orange peels, a quick recipe for which we described in the master class with a photo, are easy to lick. Orange is a famous fruit all over the world, which is loved by both adults and children. Juices, preserves are made from it, consumed in pure form and added to baked goods. But today we are going to talk about the unusual use of orange peel. After the orange has been peeled, everyone is used to throwing away the peel. but in fact, you can make delicious healthy candied fruits from it.

Candied orange peels are a very versatile product. The large amount of vitamin C contained in them will help make the prevention of colds enjoyable. In addition, they can be added to all kinds of baked goods or consumed neat. They are mixed into dough for muffins, yeast dough buns, biscuits and more. It all depends solely on the imagination of the culinary specialist. This recipe is simple and even a school-age child can handle it.

Method of making candied fruits and oranges, master class with photo

Oddly enough, but in order to cook candied orange fruits according to our quick recipe with a photo, you only need three ingredients:

• orange peel;
• water;
• sugar.

There are no specific measurements, because it all depends on taste preferences. Moreover, the orange is not the same, so here you need to rely on your “culinary eye”. You can also play with the flavor and add a pinch of vanilla or cinnamon.

I had two medium-sized oranges, which I peeled (you can even leave a white layer). Then I cut it into small cubes, about half a centimeter. Someone likes a larger size so that the orange flavor is good in baked goods. Here, too, it all depends on personal preference.

The chopped peel should be soaked in a container with cold water so that it covers all the cubes. Leave in this form overnight (they do this so that excess bitterness goes away). It is worth noting that if you are engaged in this hot summer, then a vessel with future candied fruits should be placed in the refrigerator.

In the morning, drain the water and rinse the peel well under running water. After that, the raw material should be poured with water so that it is one finger higher and put on fire. After boiling, add sugar. Here, as already mentioned, it all depends on the tastes. I add about three tablespoons of sugar to the peel of one orange. Then you should make less heat and cook until tender, stirring constantly.

Willingness can be determined in two ways. Firstly, it is the complete boiling off of water, but, of course, one does not always need to be guided by it. Secondly, the translucent color of candied fruits. It is to this state that the peel needs to be brought. If it is difficult to decide how much to cook it, then it is better to digest it than vice versa. When the water boils away, but you see that the candied fruits still need to cook, just add a few tablespoons of syrup.

You can also cook candied fruits in a frying pan. We put it in a pan and simmer, at the end we add syrup, which can be easily prepared at home.

If you plan to consume candied fruits in the near future, then you can save them as you like. But in the event that there was a lot of peel and a large amount of candied fruits turned out, then you can put them in a clean, sterilized jar and store in the refrigerator. I will not talk about any long terms, they did not stay with me for more than two months.

Candied orange fruits are oriental sweets and have been known for a long time in the culinary environment. No exotic ingredients are needed to prepare them. It is enough just to buy fruit, stock up on sugar and set aside a small amount of time.

Candied oranges are the most popular, but can be made from slices of lemons, grapefruits and limes, and the flavor can be adjusted by adding various spices. The average calorie content of food is about 300 kcal per 100 g. It also contains many minerals, vitamins and plant fibers.

Let's look at the photo step by step how to make candied orange fruits according to several recipes.

Delicious candied orange fruits

The recipe for candied orange fruits at home is very simple and does not require any special skills. Even a novice hostess can cope with it on its own.

Components:

• Granulated sugar - two glasses;
• Fresh oranges - 5-6 pieces;
• Powdered sugar;
• Citric acid - 1-2 g (or 1/2 lemon juice);
• Spices: star anise, cinnamon, vanilla - optional.

The cooking scheme is as follows:

1. Let's prepare the oranges. Choose citrus fruits that are small and have a thick rind. First you need to wash them thoroughly, then you need to immerse them in boiling water and quickly pull them out. Cut the oranges into half-centimeter-thick cubes, with a layer of pulp on the crust no more than 1-1.5 cm. If you have oranges the size of tangerines, simply cut them into half-circles 0.5-0.7 cm thick;
2. To remove bitterness from the crusts, boil them several times in boiling water: put in a deep container, fill with water and put on a flame. When they boil and cook for 5-7 minutes, remove them from the heat, rinse with cold water and put them on the gas to cook again. We repeat this process 3-4 times. After boiling, it is necessary to rinse the products and fill with cold water - it must again be heated to boiling in a flame. You do not need to stir the mixture, the bitterness from the oranges will come out evenly, and the pulp of the orange slice will not be wrinkled;
3. After digestion of the bitterness, discard the oranges in a colander, let the water drain and dry the slices a little;
4. Cooking in syrup. Pour 2-3 glasses of water into a saucepan, add sugar, citric acid and spices (star anise and cinnamon will give astringency and spice, and vanilla - delicate sweetness). Bring everything to a boil and put slices of future candied fruits in boiling syrup;
5. It is necessary that the syrup barely covers the slices laid in a dense layer. Close the lid, reduce the flame to minimum and leave to simmer for 1-1.5 hours. During the cooking process, the products will become almost transparent and homogeneous. When they are cooked, let them cool in the syrup for a few hours and then discard them in a colander to get rid of any excess liquid. This syrup can be useful as a sweet sauce for a dessert or as an impregnation for a biscuit;
6. Drying and decoration. While the candied fruits are slightly wet, dip them in powdered sugar or sugar, put in separate slices on baking paper on a baking sheet and place in the oven, heated to 100 degrees, to dry for 30-40 minutes;
7. Leave the orange slices boiled in syrup (a small part) directly in the syrup and close in jars like citrus jam.

The aromatic sweets made can be added cut into jelly or baked goods, decorate cakes or cakes with them, serve with tea, or have a healthy and tasty snack at work.

Candied orange peels

Mouth-watering candied fruits made from orange peels will delight sweet lovers with their citrus aroma.

Grocery list:

• Sugar - 1-1.5 cups;
• Orange peels from 5-7 fruits;
• Citric acid - 1-2 g (or the juice of half a lemon);
• Salt is a small spoon;
• Powdered sugar.

Candied orange peel recipe:

1. Prepare orange peels for 2-3 days to remove bitterness: soak them in cold water, change it 3 times a day and after a few days start cooking in syrup;
2. You can use a quick cooking method: the bitterness can be boiled out of citrus fruits. Pour orange peels with cold water, place on gas and bring to a boil. Boil for 5-10 minutes, turn off the flame, drain the water;
3. Pour cold water back into the container with the crusts, add salt (1/2 small spoon) and, bringing to a boil, cook for 5-10 minutes. Drain the hot water again, pour the citrus blanks with salted cold water and boil for 5-10 minutes. Cool and boil in salted water 3-4 times, while the products will soften, the bitter citrus taste will cease to be felt, and they will be prepared for cooking in syrup;
4. After numerous boils, discard the orange peels in a colander, rinse once more in cold water, let it drain. Cut the blanks into half a centimeter thick cubes. Even large crusts can be cut in the shape of an asterisk; this will make the dish more elegant and beautiful. The pieces should not be very large;
5. Pour granulated sugar into the dishes and add a little water (1-1.5 cups). Bring to a boil, stir to dissolve sugar. Pour the chopped orange peels into the syrup and boil, stirring constantly until fully boiled for 30-50 minutes;
6. Pour citric acid or the juice of half a lemon into the syrup at the end of cooking, mix thoroughly. The liquid should completely evaporate and be absorbed by the citrus, and the crusts will become golden and transparent;
7. Put the cooked candied fruits in a colander, let the syrup drain. After that, put them one by one on baking paper on a baking sheet, sprinkle with powdered sugar and let dry at room temperature for several hours. To speed up the process, place a baking sheet with drying pieces in an oven preheated to 60 degrees for 1-1.5 hours.

The resulting delicacy is stored in a tightly closed box or in a jar for six months, and at the same time does not lose its aroma and does not dry out. And on the festive table, you can serve a delicacy in melted chocolate, as an exquisite real sweetness.

Multicooker recipe

Thanks to the smart device, it is very easy to prepare your favorite delicacy, and you will not have to stand at the stove for a long time.

How to cook candied orange peels in a multicooker? Everything is very simple. The instruction is as follows:

1. Cut 300 g of orange peels as you like, transfer to a container and fill with water. It is necessary to keep them in the refrigerator for three days and change the liquid at least once a day;
2. Load the prepared products into the multicooker bowl, add a little liquid and activate the "Steam cooking" program for 20 minutes;
3. After this time has elapsed, move the blanks to a colander, and rinse the multicooker bowl thoroughly;
4. Put the components back into the device, add 450 g of sugar, pour 300 ml of water, stir;
5. We start the "Pilaf" or "Cooking-espress" mode and cook the dish until the sound signal;
6. After that, the candied fruit should be spread out on a flat, level surface, wait a couple of hours and generously roll them in powdered sugar.

This completes the preparation. Thanks to a smart gadget, you can quickly enjoy your favorite sweet treat.

Video: Recipe for Candied Orange Peels

suitable for vegans

Today our spontaneous rubric “Waste-free cooking”, opened last time, will be replenished with another masterpiece: candied orange peels.

By and large, it is a sin to consider orange peels as waste: someone dries them on a radiator in order to then add fragrant pieces of rind to tea leaves, and someone collects citrus peels for garden needs. Well, we'll eat them!

The classic method of making candied fruit from orange peels takes five days. First, they are soaked for three days, changing the water twice a day, and then boiled three times for ten minutes at intervals of a day. It's confusing, isn't it? Therefore, let's master the express method of converting pieces of citrus peel into sweet candied fruits and let's do it quickly, that is, in one day ...

For candied orange peels, we need:

• peel from 5 oranges;
• 2 glasses of sugar;
• 2 tsp salt;
• juice of one lemon;
• ten liters of water;
• some powdered sugar.

We peel oranges from the peels, which, in fact, are soloing today. Well, you can cook from the pulp of oranges so as not to be wasted :)

Put the orange peels in a saucepan, pour 2.5 liters of cold water there.

Bring the water to a boil, cook the crusts for 10 minutes, then put them in a colander and put them under cold water.

We repeat all over again. Fill the rind with 2.5 liters. cold water. ATTENTION: this time we add a teaspoon of salt to the water, because salt helps to remove excess bitterness. Then bring to a boil, cook, drain, put under cold water.

The third time he threw the net, we do the same: a saucepan, skins, water, salt, boiling, boiling for 10 minutes, rinsing with cold water - EVERYTHING!

Now let the water drain and cut our orange peels into strips half a centimeter wide.

In a saucepan, dissolve two cups of sugar in a glass of hot water, let the sugar syrup boil and dip the citrus stripes into it.

Let's cook! It will take a long time to cook, from 40 minutes to an hour, until the syrup is almost completely boiled down. Towards the end of cooking, do not forget to squeeze lemon juice into the syrup. And when the skins become almost transparent, and very little syrup remains, we will throw the candied fruits in a colander for the last time - let the excess drain off.

By the way, after boiling candied orange fruits, the syrup turns out to be delicious, it resembles honey in consistency and color, which means it can serve as a substitute for the latter, wind it up, my dear vegans! For example, with orange syrup - just delicious.

Put the candied fruits freed from syrup on a baking sheet covered with baking paper. You can put a baking sheet near the battery to speed up the process, or you don't have to steam: candied orange peels dry well without additional heating.

After two hours, you can already roll ready-made candied fruits in powdered sugar (or sugar), and then use at your own discretion: decorate cakes, add to morning cereals, put to dough for or just drink tea with them.

Keep in mind that candied peels like these can be made from lemon, tangerine, lime peels, and even grapefruit skins. Bon Appetit!

P.S. I still have a slight bitterness in the candied orange peel peels - maybe I didn't wash the skins well enough with cold water. Next time I'll try the “classic” with a three-day soak.

If you want to make an expensive delicacy from such a junk product as orange peels, then use this recipe proven over the years. You get amazing candied fruit from orange peels, without the slightest bitterness, with a smooth consistency characteristic of candied fruit. The recipe with the photo was taken step by step on purpose so that you do not get confused, because the cooking process takes several days. No, the cooking of candied fruits itself is a short-lived process, it takes time to soak, when orange peels stand calmly in a saucepan, filling with sweet syrup. I personally admired the result. Candied fruits are delicious! Auburn, transparent, with a delicate citrus aroma. If you want to keep them longer, prepare a glass jar with a tight-fitting lid.

The time is twenty to eleven. The tenth apple pie is being baked in the oven, and candied orange peels are boiling on the stove. The mixture of smells turns out to be absolutely stupefying. This is not the first time I have made candied fruits from sunny red orange peels. I will write down the recipe from memory - it will come in handy for the next batch (the crusts are already soaked). Cooking candied fruits is not quick. In total, it takes almost five days. But the effort and time for the actual preparation requires very little.

The recipe for candied orange peels is extremely simple:

• 500 g orange peels
• 600 g sugar
• 400 g water

In fact, it is not so easy to collect exactly a pound of crusts. There are always more or less of them. To calculate the rest of the ingredients, you can use the calculator:

How to cook candied fruits

Place the crusts in a large bowl, cover with water, and place a lid or plate on top so that the crusts are completely submerged in the water.


You need to change the water every 6-8 hours, otherwise the crusts may turn sour or even begin to ferment. Just in case, every time I change the water, I wash the crusts under running water. In total, the orange peels are soaked for three days.

After soaking, the crusts not only stop bitter, but also become soft enough that they are easy and even pleasant to cut.

You can cut orange peels for candied fruits as you like. For example, in small cubes or in the form of leaves. I just cut into strips.

Put everything in a saucepan, cover with water.

When it boils, reduce heat and simmer for 15 minutes. Drain the water.

Now let's prepare the syrup. Combine sugar and water and bring to a boil. And stir until the sugar dissolves (this takes 1-2 minutes). Put the crusts in the syrup, remove the pan from the stove. Leave it on for 12 hours.

Place the pot of candied fruits on the fire. After boiling, cook for 10 minutes. Leave to soak in the syrup for 12 hours.

Cook candied fruits a second time. Bring to a boil again and cook for 10 minutes. Leave it on again for 12 hours.

Cook candied fruits a third time. But now it will no longer be necessary to leave them soaked. Put the finished candied fruit in a sieve and let stand for a couple of hours to completely drain the syrup.

Now all that remains is to roll the candied orange peels in a mixture of sugar and powdered sugar. I do this right in the sieve, shaking the candied fruits so that they are evenly covered with sugar. Then I pour everything onto a baking sheet and leave to dry. After 6 hours, you can already eat.

It is best to store candied fruits in tightly closed jars, otherwise they dry out.