How to make candied oranges. Candied orange peels
Candied fruits are a sweetness that came to us from the east and won great popularity among professional cooks and housewives who love to treat their family with healthy and tasty goodies.
If necessary, we’re used to getting sweets on the way home in the nearest shops, but making candied oranges at home is much easier than it seems at first glance.
Try to make candied orange on your own at least once and you will see for yourself.
Candied oranges - the general principles of preparation
Cooking candied orange is not a big deal. The main thing is to pick up fresh non-spoiled fruits, rinse them thoroughly and boil them several times to remove the bitterness inherent in citrus fruits. The same process should be observed when preparing candied fruits from lemons, grapefruits, sweet, lime, tangerines.
In addition to the fruit itself, only sugar and water will be needed, just as you wish, you can use additional ingredients to decorate candied fruit: powdered sugar, chocolate and others.
Although the flesh, even the orange peel is boiled in sugar syrup with spices, it is then cooled and dried in the oven.
Cut the orange into small, but not too small pieces. It can be cubes, cubes, circles, stripes, stars - depending on taste and aesthetic preferences.
Store candied oranges in hermetically sealed non-transparent packaging for no more than 6 months.
Candied candied fruits can be eaten instead of sweets, added to pastries, decorated with tarts and cakes, pastries and other desserts. In addition, candied citrus is an excellent tonic to black and green tea, giving the drink a special freshness and taste.
1. Candied oranges
Ingredients:
1.2-1.3 kg of oranges;
Two glasses of sugar;
Half a lemon (you can replace 2 g of citric acid);
Optional spices: vanilla, cinnamon;
For decoration, icing sugar.
Cooking method:
1. We wash the oranges with special care, then pour them over with boiling water.
2. Cut the prepared fruit into small cubes with a thickness of not more than half a centimeter.
3. Put the chopped cubes into a suitable pan, fill with cold water so that it covers the orange completely. Cook after boiling for about five minutes. Remove the pan from the heat, rinse the bars in cold water, put it on the fire again. Repeat the process with cooking 3-4 times - this will remove the bitterness inherent in the orange peel.
4. After the fourth cooking, we throw the orange sticks into a colander, letting the liquid drain completely.
5. Pour three glasses of water into a clean pan, pour sugar and citric acid, add spices to taste.
6. Bring the mixture to a boil, put the prepared orange in the resulting syrup.
7. Cover the pan with a lid, turn down the heat. Tomim candied oranges 1.5 hours. This time is enough for candied fruit soaked in sugar syrup and become transparent.
8. When the time for cooking expires, we are in no hurry to remove the candied fruits from the pan, let them cool completely in syrup, then we recline them in a colander, allowing the sweets to dry out a little.
9. Roll the finished candied fruit in icing sugar, place it carefully on a baking sheet covered with parchment.
10. Dry for 40 minutes in an oven preheated to 90 degrees.
2. Candied orange peel
Ingredients:
One and a half cups of granulated sugar;
Peels from five to seven oranges;
2 g of citric acid.
Cooking method:
1. Remove the peel from oranges, put it in a pan.
2. To remove the bitterness, fill the peel with water, boil for 5 minutes, drain the water. Repeat the boiling procedure 3-5 times.
3. After repeated boiling, when the peels are ready directly for the preparation of candied fruits, we discard them in a colander, allowing the water to drain.
4. Cut the finished crust into small pieces: cubes, squares, figures.
5. Pour one and a half glasses of water into the pan, pour sugar, boil the syrup.
6. Once the granulated sugar has completely dissolved, pour the prepared orange peels. Boil for 45-50 minutes.
7. 5-8 minutes before cooking, pour citric acid and mix.
8. We shift candied fruits into a colander at the end of cooking, and after the excess syrup flows down, put them on parchment on a baking sheet.
9. We send it to the oven for 40 minutes, setting the temperature to 100 degrees.
3. Candied oranges in chocolate
Ingredients:
Three not large oranges;
350 grams of sugar;
300 ml of water;
50 grams of cocoa;
2 tbsp. l powdered sugar;
30 ml cream.
Cooking method:
1. Pour oranges thoroughly washed for 10 minutes with boiling water, rinse, pour again. We recline in a colander.
2. Once the oranges dry, cut them into thin circles 3-5 mm thick.
3. Put the circles of oranges in a saucepan, pour them with boiling syrup made from water and sugar.
4. Stir the oranges over low heat for about an hour.
5. We transfer the transparent golden candied citrus fruits to the wire rack in the oven, dry for 15 minutes at 100-120 degrees.
6. In the meantime, candied fruit reaches full readiness, cook chocolate from cocoa, cream and powdered sugar: mix all the ingredients thoroughly, bring to a boil, simmer, stirring all the time, 5 minutes.
7. Dip the orange mugs into the cooled chocolate, put it on the baking paper and send it to the refrigerator for 30-40 minutes.
4. Fragrant mannik with candied oranges
Ingredients:
A glass of milk;
A glass of semolina;
1 \\ 2 cup vegetable oil;
A glass of flour;
Two eggs;
Vinegar Slaked;
Margarine;
Candied oranges - the amount to taste.
Cooking method:
1. Pour semolina into a bowl, pour the cereal with warm milk. Mix thoroughly, leave for 30 minutes, allowing semolina to swell.
2. While the croup reaches the condition we need, we separate the proteins from the yolks.
3. Beat the proteins, pouring sugar to them, until a stable foam is formed.
4. Pour flour into the resulting protein mass, extinguish soda with vinegar, and gently stir until smooth.
5. In another container, beat the butter with yolks, and then combine both mixtures in one large bowl.
6. Add the swollen semolina to the mixture, mix so that the mass is obtained without a single lump.
7. Grease a special baking dish with margarine, sprinkle with semolina.
8. Pour the dough into the mold.
9. Spread candied oranges on top in a chaotic manner, slightly drown them with a fork in the dough.
10. We bake the mannik for 30 minutes, turning on the oven 180 degrees.
11. Take out the baked goods after it has completely cooled down.
5. Curd pie with candied oranges
Ingredients:
100-120 grams of candied orange;
500 grams of cottage cheese;
Two eggs;
0.5 cups of granulated sugar;
1.5 cups flour;
A teaspoon of baking powder;
Vanilla sugar, icing sugar - to taste.
Cooking method:
1. Beat the whites separated from the yolks to a white foam.
2. The remaining yolks are mixed with cottage cheese, sugar, vanilla sugar.
3. Put candied fruit in the yolks, mix, and then add the protein foam.
4. Mix the flour and baking powder.
5. Enter the flour mixture in small portions into the curd mass, mix.
6. Lubricate the silicone baking dish with butter, put the curd dough with candied oranges in it.
7. Cook at 200 degrees for about 45 minutes.
8. Sprinkle the finished cake with icing sugar.
6. Muffins with candied oranges
Ingredients:
80 grams of sour cream;
A glass of granulated sugar;
Two eggs;
One and a half cups of flour;
100 grams of margarine;
Soda, slaked with vinegar.
Cooking method:
1. Melt in any convenient way, whether it be a microwave or a water bath, margarine. Cool it down.
2. Beat eggs with sugar, add sour cream and slaked soda to the mass. Mix.
3. Pour into the egg mass the cooled melted margarine, pour the flour and knead well.
4. Pour candied fruit. Once again, mix everything thoroughly, determine the amount of candied fruit according to your taste.
5. We spread the dough in silicone molds, filling them in height by 2/3.
6. Arrange the forms on a dry baking sheet, prepare muffins with candied oranges in an oven preheated to 200 degrees for half an hour.
Small oranges with a thick peel are great for making candied fruits.
If candied fruit is cooked correctly, then they should not stick to hands, they should be dry, but at the same time juicy, not stiff.
You can not pour the syrup into the sink, but pour it into a sterile dish and use it to prepare various desserts: biscuits, sauces and others.
You can also use the remaining syrup to make the next batch of candied fruits.
Do not use spoiled fruits for cooking delicacies, they will spoil not only the appearance of candied fruits, but also their taste.
The longer you stand the orange after cooking in syrup, the sweeter the candied fruit will be.
When preparing candied fruits, you can use various spices to give sweets special taste notes: cloves, star anise, ginger, cinnamon, cardamom. Just be careful with the amount of spices used, excess spices will simply interrupt the taste of orange, making candied fruits inedible.
Prepared candied oranges can be rolled in melted chocolate, powdered sugar, granulated sugar, coconut, chopped almonds or walnuts.
The attitude to this rather old-fashioned delicacy is ambiguous.
On the one hand, many people still remember the memories of delicious candied fruits made by their grandmothers and mothers, on the other hand, the shops are now just full of sweets and various desserts, and very few people find the time and energy to cook them with their own hands.
Nevertheless, there are many supporters of self-made sweets. Useful, not containing dyes, flavor enhancers and preservatives, candied orange peels, uniquely tasty, moreover.
It’s easy to prepare them, there are many recipes: classic ones that turn orange peels into candied fruits slowly over several days, and modern ones that take less time, but also give excellent results.
Three peels ... oranges
You can try to make candied fruits as they were before, now this recipe is already considered a classic.
Cooking candied fruits will take a lot of time, but the process itself is by no means laborious. It's all about prolonged soaking of crusts to remove bitterness, they must be soaked for three days.
Crusts should be poured with large amounts of water in a large container and often change the water so that they do not deteriorate. After the specified time, the finished semi-finished product is thrown into a colander, then cut (into cubes, strips).
Chopped peels are boiled like ordinary jam. Syrup is prepared (water is poured into the pan and sugar is poured), chopped crusts are placed in it, brought to a boil, boiled for two to three minutes.
After that, they insist until the next time (that is, a day). This sequence must be repeated three times.
After the third infusion, the candied fruit is reclined in a colander (syrup can be collected and used in the future). Then they can be rolled in sugar, powdered sugar, dried and used as intended, including for adding to baked goods.
The degree of sweetness can be adjusted by making syrup with more or less sugar. The recipe is not in vain called classic, as a result of preparing it, candied fruits are obtained as they should be.
A quick recipe for candied orange peels
For those who are interested in the idea of making candied fruit, but would like to somehow speed up the process, there are many recipes in which soaking is minimized or not at all.
In order to try to cook candied fruits without soaking, you need to eat at least 5 large oranges. In addition, prepare the following ingredients:
- Sugar - 3 cups;
- Citric acid - 3 g;
- Salt.
Crusts are laid in a pan with cold water, boil, boil over low heat for 10 minutes. Then the water is drained, the crusts are washed with cold water (they must be placed in a colander). 
These simple steps need to be repeated again, only salt (a teaspoon) must be added to the water. The third time, they are also poured with cold water, boiled, boiled for 10 minutes, and this time also with the addition of salt (a teaspoon).
Sugar is poured into the pan, a glass of water is added. After boiling, with stirring, the cake mix is poured out.
Candied fruits should become transparent, if this happened before the end of the specified time, no need to digest. They must be removed from the fire, put in a colander.
Of course, it took less time, it was not 6 days, but you can see that the process is troublesome and very laborious.
Another sweets recipe without soaking
To make candied orange peels relatively quickly, you need the following ingredients:
- Peel - 500 g (you have to urgently eat 7-10 oranges, it is better to choose with a thick peel);
- Sugar - 600 g;
- Lemon juice - 4 tablespoons;
- Allspice - 3 peas;
- Vanilla pod, star anise star anise.
Wash the fruits thoroughly, preferably with a brush, then cut off the tops. Cut off the crusts, while leaving a small layer of pulp, about a centimeter thick.
Take a large pot, boil 3 liters of water. As soon as the water begins to boil, put orange peels in it.
After boiling, cook a little (2-3 minutes) over low heat.
After this, quickly drain the boiling water, put the semi-finished product in a colander and place it under cold running water. While the semi-finished product is under cold water, a pan with three liters of water is put on the fire again. 
After boiling, the cooled crusts are again poured into the pan, and then, after 3 minutes, they are again placed under cold water, after which the colander with boiled crusts is put in and allowed to drain completely.
Now you can proceed to the preparation of the syrup. All the same three-liter pan, which now contains sugar, 400 ml of water and spices, listed above.
Vanilla pod previously open, use with seeds. The syrup is brought to a boil and boils for 5 minutes, then crusts are poured into the pan.
After boiling, reduce the fire to a minimum, simmer for about an hour. Then remove from heat, allow to cool to room temperature, keep in the refrigerator for a day.
The next day, you can transfer to a jar with syrup. You can previously remove the crusts and chop them, separately boil the syrup yet, so that it becomes thicker.
Then combine the ingredients again and store in the refrigerator (tightly close).
The second option is to cut into cubes and air dry for about 6 hours, and then store in a closed container (to avoid drying out).
Candied tangerine peels
Candied tangerines can be prepared in the same way as orange candied fruits. They have an unusually delicate taste, very soft.
For cooking you need:
- Peel from 10-12 tangerines;
- 300 g of sugar.
The peel is soaked in cold water for about 12 hours. Change the water at least twice.
A syrup is prepared with the addition of two glasses of water, no more than 15-20 minutes on low heat.
The crusts cut into strips are placed in syrup, after boiling for another 15-20 minutes they languish. After that, the container with the semi-finished product should completely cool.
The cooking process is repeated until candied fruits become transparent. Upon reaching readiness, they need to be held in a colander, allowed to completely drain the remaining syrup.
Then - to taste: sprinkle with sugar, powder or glaze with chocolate. Collect the syrup, pour into a resealable container, use as an addition to tea drinking, to a cup of coffee, to prepare a peculiar but tasty drink.
- You can get a more refined delicacy if you dip the candied fruit in melted chocolate;
- In addition to oranges, lemons and grapefruits can be used to make candied fruits, but the latter should be cooked according to the classical recipe, because they have more astringency);
- Traditionally, for candied fruit only thinly cut zest is used, however, thick crusts can also be used, just the taste will be more astringent;
- Sprinkling can be not only sugar, but also icing sugar. Candied fruits can be stored for up to 8 months, in glass, tightly closed, in the refrigerator;
- To prepare a dessert - orange or tangerine - it is better to use bright orange fruits with a thick crust, candied fruits will be very tasty and soft;
- If you melt the chocolate, add a little butter, and then dip the candied fruit in warm glaze (without sprinkling with sugar or powder), you get real candies (butter can not be added). After cooling, store in the refrigerator;
- Salt when cooking candied fruit is better to add stone, not iodized.
The recipes above can be varied, add more ingredients, try and develop their proportions and methods of preparation. The main thing is not to forget to eat oranges, so that there is always what to cook tasty and natural sweets from - candied citrus peels.
Candied fruits are a sweetness that came to us from the east and won great popularity among professional cooks and housewives who love to treat their family with healthy and tasty goodies.
If necessary, we’re used to getting sweets on the way home in the nearest shops, but making candied oranges at home is much easier than it seems at first glance.
Try to make candied orange on your own at least once and you will see for yourself.
Candied oranges - the general principles of preparation
Cooking candied orange is not a big deal. The main thing is to pick up fresh non-spoiled fruits, rinse them thoroughly and boil them several times to remove the bitterness inherent in citrus fruits. The same process should be observed when preparing candied fruits from lemons, grapefruits, sweet, lime, tangerines.
In addition to the fruit itself, only sugar and water will be needed, just as you wish, you can use additional ingredients to decorate candied fruit: powdered sugar, chocolate and others.
Although the flesh, even the orange peel is boiled in sugar syrup with spices, it is then cooled and dried in the oven.
Cut the orange into small, but not too small pieces. It can be cubes, cubes, circles, stripes, stars - depending on taste and aesthetic preferences.
Store candied oranges in hermetically sealed non-transparent packaging for no more than 6 months.
Candied candied fruits can be eaten instead of sweets, added to pastries, decorated with tarts and cakes, pastries and other desserts. In addition, candied citrus is an excellent tonic to black and green tea, giving the drink a special freshness and taste.
1. Candied oranges
1.2-1.3 kg of oranges;
Two glasses of sugar;
Half a lemon (you can replace 2 g of citric acid);
Optional spices: vanilla, cinnamon;
For decoration, icing sugar.
1. We wash the oranges with special care, then pour them over with boiling water.
2. Cut the prepared fruit into small cubes with a thickness of not more than half a centimeter.
3. Put the chopped cubes into a suitable pan, fill with cold water so that it covers the orange completely. Cook after boiling for about five minutes. Remove the pan from the heat, rinse the bars in cold water, put it on the fire again. Repeat the process with cooking 3-4 times - this will remove the bitterness inherent in the orange peel.
4. After the fourth cooking, we throw the orange sticks into a colander, letting the liquid drain completely.
5. Pour three glasses of water into a clean pan, pour sugar and citric acid, add spices to taste.
6. Bring the mixture to a boil, put the prepared orange in the resulting syrup.
7. Cover the pan with a lid, turn down the heat. Tomim candied oranges 1.5 hours. This time is enough for candied fruit soaked in sugar syrup and become transparent.
8. When the time for cooking expires, we are in no hurry to remove the candied fruits from the pan, let them cool completely in syrup, then we recline them in a colander, allowing the sweets to dry out a little.
9. Roll the finished candied fruit in icing sugar, place it carefully on a baking sheet covered with parchment.
10. Dry for 40 minutes in an oven preheated to 90 degrees.
2. Candied orange peel
One and a half cups of granulated sugar;
Peels from five to seven oranges;
2 g of citric acid.
1. Remove the peel from oranges, put it in a pan.
2. To remove the bitterness, fill the peel with water, boil for 5 minutes, drain the water. Repeat the boiling procedure 3-5 times.
3. After repeated boiling, when the peels are ready directly for the preparation of candied fruits, we discard them in a colander, allowing the water to drain.
4. Cut the finished crust into small pieces: cubes, squares, figures.
5. Pour one and a half glasses of water into the pan, pour sugar, boil the syrup.
6. Once the granulated sugar has completely dissolved, pour the prepared orange peels. Boil for 45-50 minutes.
7. 5-8 minutes before cooking, pour citric acid and mix.
8. We shift candied fruits into a colander at the end of cooking, and after the excess syrup flows down, put them on parchment on a baking sheet.
9. We send it to the oven for 40 minutes, setting the temperature to 100 degrees.
3. Candied oranges in chocolate
Three not large oranges;
350 grams of sugar;
2 tbsp. l powdered sugar;
1. Pour oranges thoroughly washed for 10 minutes with boiling water, rinse, pour again. We recline in a colander.
2. Once the oranges dry, cut them into thin circles 3-5 mm thick.
3. Put the circles of oranges in a saucepan, pour them with boiling syrup made from water and sugar.
4. Stir the oranges over low heat for about an hour.
5. We transfer the transparent golden candied citrus fruits to the wire rack in the oven, dry for 15 minutes at 100-120 degrees.
6. In the meantime, candied fruit reaches full readiness, cook chocolate from cocoa, cream and powdered sugar: mix all the ingredients thoroughly, bring to a boil, simmer, stirring all the time, 5 minutes.
7. Dip the orange mugs into the cooled chocolate, put it on the baking paper and send it to the refrigerator for 30-40 minutes.
4. Fragrant mannik with candied oranges
1 \\ 2 cup vegetable oil;
Vinegar Slaked;
Candied oranges - the amount to taste.
1. Pour semolina into a bowl, pour the cereal with warm milk. Mix thoroughly, leave for 30 minutes, allowing semolina to swell.
2. While the croup reaches the condition we need, we separate the proteins from the yolks.
3. Beat the proteins, pouring sugar to them, until a stable foam is formed.
4. Pour flour into the resulting protein mass, extinguish soda with vinegar, and gently stir until smooth.
5. In another container, beat the butter with yolks, and then combine both mixtures in one large bowl.
6. Add the swollen semolina to the mixture, mix so that the mass is obtained without a single lump.
7. Grease a special baking dish with margarine, sprinkle with semolina.
8. Pour the dough into the mold.
9. Spread candied oranges on top in a chaotic manner, slightly drown them with a fork in the dough.
10. We bake the mannik for 30 minutes, turning on the oven 180 degrees.
11. Take out the baked goods after it has completely cooled down.
5. Curd pie with candied oranges
100-120 grams of candied orange;
500 grams of cottage cheese;
0.5 cups of granulated sugar;
A teaspoon of baking powder;
Vanilla sugar, icing sugar - to taste.
1. Beat the whites separated from the yolks to a white foam.
2. The remaining yolks are mixed with cottage cheese, sugar, vanilla sugar.
3. Put candied fruit in the yolks, mix, and then add the protein foam.
4. Mix the flour and baking powder.
5. Enter the flour mixture in small portions into the curd mass, mix.
6. Lubricate the silicone baking dish with butter, put the curd dough with candied oranges in it.
7. Cook at 200 degrees for about 45 minutes.
8. Sprinkle the finished cake with icing sugar.
6. Muffins with candied oranges
80 grams of sour cream;
A glass of granulated sugar;
One and a half cups of flour;
100 grams of margarine;
Soda, slaked with vinegar.
1. Melt in any convenient way, whether it be a microwave or a water bath, margarine. Cool it down.
2. Beat eggs with sugar, add sour cream and slaked soda to the mass. Mix.
3. Pour into the egg mass the cooled melted margarine, pour the flour and knead well.
4. Pour candied fruit. Once again, mix everything thoroughly, determine the amount of candied fruit according to your taste.
5. We spread the dough in silicone molds, filling them in height by 2/3.
6. Arrange the forms on a dry baking sheet, prepare muffins with candied oranges in an oven preheated to 200 degrees for half an hour.
Small oranges with a thick peel are great for making candied fruits.
If candied fruit is cooked correctly, then they should not stick to hands, they should be dry, but at the same time juicy, not stiff.
You can not pour the syrup into the sink, but pour it into a sterile dish and use it to prepare various desserts: biscuits, sauces and others.
You can also use the remaining syrup to make the next batch of candied fruits.
Do not use spoiled fruits for cooking delicacies, they will spoil not only the appearance of candied fruits, but also their taste.
The longer you stand the orange after cooking in syrup, the sweeter the candied fruit will be.
When preparing candied fruits, you can use various spices to give sweets special taste notes: cloves, star anise, ginger, cinnamon, cardamom. Just be careful with the amount of spices used, excess spices will simply interrupt the taste of orange, making candied fruits inedible.
Prepared candied oranges can be rolled in melted chocolate, powdered sugar, granulated sugar, coconut, chopped almonds or walnuts.
Step by step recipe with photos and videos
Today I propose to cook a simple and very tasty dessert - candied orange peels. As a rule, we add the zest and peel of the orange to drinks and pastries at best, but more often than not, they are ignored. And completely unfair!
Bright and sunny slices of orange peel can become a useful and tasty delicacy, an exquisite decoration of drinks and pastries, an aromatic component of desserts, as well as a natural substitute for sweets - the main thing is to find the right approach to them, and here I have several options for you at once. Let's make candied fruits from orange peels, orange candies, as well as simple and delicious candies based on them. Let's start ?!
Prepare the ingredients on a list.
Wash and peel the oranges. The larger the peel pieces, the easier it will be to give the candied fruit a neat shape. Two easy ways to quickly peel oranges, see the video version of the recipe.
Cut the peel of the oranges into pieces of the desired size and shape.
Place slices of orange peel in a pan and pour cold water so that the water only slightly covers them.
Bring the water to a boil and cook for 10 minutes.
Then drain the hot water and fill the orange peels with a fresh portion of cold water.
Add 1 tsp. salt, bring the water to a boil and cook for another 10 minutes.
This stage will help to quickly get rid of the natural bitterness of oranges and at the same time maintain a rich orange aroma and taste of peels.
Drain the salt water and fill the crust with cold water for the last time. Bring the water to a boil and cook the crust for another 10 minutes. Then drain the water and fold the crusts onto a sieve.
Meanwhile, prepare sugar syrup: combine 2 cups of sugar and 1 cup of water and bring to a boil over low heat. Dip slices of orange peel in boiling sugar syrup. Bring the syrup to a boil and cook the crusts for another 30–40 minutes.
At the end of cooking, if desired, add a little lemon juice or citric acid to the syrup (to taste).
Talking about candied fruits from orange peels, I can not keep silent about another version of candied fruits that I often prepare - orange candies.
Purposefully prepare such candied candies can be made from whole oranges. But in my opinion, this method is even more suitable for saving halves, “tails” and other restless pieces of oranges that often remain during the holidays.
The fact is that the process of making orange candies suggests that the slices need to be put in a pan in one layer. In a large pan, stacked in this way, usually 2, maximum 3 oranges are placed. Naturally, preparing candies from a large number of oranges in such a way is tiring, but just to give new life to pieces that otherwise simply disappear - just right.
To make candied candies from orange peels, cut the oranges into thin circles.
Prepare 2 containers: with cold water and boiling water. Put the slices of oranges in boiling water for about 1 minute. Once the pieces are soft, move them into cold water. Allow the pieces to cool slightly, and then drain the water.
Combine water and sugar in a pan. On low heat, stirring slowly, bring the syrup to a boil.
Put slices of oranges in a pan in one layer. I lay out the slices slightly overlapping - 3 small oranges are placed.
Boil the slices on low heat for 1–1.5 hours, not allowing the syrup to boil intensively.
Spread the orange peel and slices on parchment and pat dry. Candied fruit can be dried naturally - leaving it at room temperature for 24–48 hours. Or in the oven - at a minimum temperature of 2-3 hours, until the candied fruit hardens.
Homemade candied orange peels are ready! Enjoy your meal!
Prepared candied orange peels and orange candies can be dipped in sugar, but even more delicious - in melted chocolate, almost orange-chocolate candies are obtained. Chocolate can be applied in a thick layer, dipping the pieces into chocolate, or thin - covering the pieces with chocolate using a culinary brush. In any case, it will be very tasty! Give it a try!
Sweet treat for tea made from natural ingredients. TOP 4 recipe for candied orange. How to cook them right?
The content of the article:
Candied orange peels are a tasty and healthy treat, for the preparation of which you will need the most uncomplicated products that are likely to be found in every home. Candied orange can be given to children without fear, because for health they will bring only benefits. In stores, you will not always find a natural product, without flavors, preservatives or colorings. It’s best to cook lady’s sweets, and you’ll learn how to make candied orange peels correctly.
How to cook candied orange?
To indulge loved ones, especially children, with their culinary masterpiece of oranges, you will need only sugar and a peel of citrus. Cut the crusts, grabbing a little pulp. So you get a more delicious and rich treat.
Cooked candied orange peels at home for a long time. But do not be alarmed by this. Just for a long time, the peel needs to be kept in water so that excess bitterness is gone. During this time, you need to change it several times so that it does not deteriorate. Water should not be taken from the tap, but filtered. It must be clean and of high quality, free from chlorine and rust.
For a long time it is necessary to keep the crusts in sugar syrup so that they are saturated with them. Candied fruits are boiled in the same syrup. After that, they are dried and only then fall on the table. As a result, you can get soft sweets immersed in syrup or completely dried.
Kids prefer soft or fully candied candied fruits. You can drink them with tea or just eat it. In appearance they turn out sunny, orange hue. According to many children, this delicacy is even tastier than any chocolate.
You can store dried candied fruits in a glass container with a lid. The place for this is better to choose a cool one. Keep syrup and soft sweets in the refrigerator or freezer, because they deteriorate faster.
With citrus candied fruits you can not only drink tea, but you can also use this delicacy in cooking. Many housewives prefer to decorate baked goods with crushed sweets. Easter cakes often include candied orange. With this delicacy, the biscuits are aromatic and tasty.
The syrup, which remains from the preparation of candied citrus fruits, can be poured over the cake crust during baking. And also it is good to add it to tea for taste. Some housewives prepare homemade alcoholic beverages using this syrup. For example, you can make an orange-flavored tincture.
The benefits of candied orange
Candied orange peel is a natural product. They do not have any artificial additives or sulfur oxide, which is often processed shop-dried fruits. Sulfur helps to preserve the marketable appearance of the product for a long time, making it beautiful and appetizing. It is very difficult to wash this chemical element out of dried fruits.
In the process of cooking, vitamin C leaves an orange, so it’s not worth counting on strengthening the immunity with this delicacy. In this product, generally after boiling in sugar syrup, little remains of the vitamins.
But glucose, contained in candied orange, is also important to us. Without it, our brain cannot work properly. If you really want to eat something sweet, then it is better to please yourself candied orange than chocolate or gingerbread. The benefits to the body will be greater, because the calorie content of candied fruit is lower.
In addition, orange sweets help to lift the mood. The smell of fruit adjusts the body to the working mood. If you are depressed or just a little sad, then this orange delicacy will help you out.
The benefits of this treat is in the field of finance. Spending orange candied fruits will require very little from you. Fruits are inexpensive, the crusts from them are usually thrown away, and here they will go for processing. Sugar is in the house of every hostess.
Be warned that much to get involved in candied orange is still not worth it. Sugar in large quantities can spoil your teeth, as well as adversely affect the figure, adding a few extra folds on the stomach.
TOP-4 recipe candied orange peel
On the Internet you can find many recipes candied orange peels. We will share with you the proven cooking options for this citrus delicacy.
This version of candied orange like everyone. It is ideal for beginner hostesses. These sweets can pamper children, because they do not have additional additives and spices.
- Calories per 100 g - 300 kcal.
- Number of servings - 10-15
- Cooking time - 36 hours (with soaking, boiling and drying)
Ingredients:
- Orange peel - 1 kg
- Granulated sugar - 1.2 kg
- Lemon - 1/2 pcs.
- Water - 500 ml
- Sugar powder - 1 tbsp. with slide
Step by step cooking classic candied oranges:
- Begin to cook orange joy in the evening, as you want to hold the peel in the water all night. During this time, all the bitterness will disappear from them.
- Peel at the stage of soaking can not be cut finely. It is enough to divide the orange into 4 parts and separate the peel from it with a small tack of flesh.
- Do not forget to periodically change the water. Overnight, 3 times will have to get up and change water.
- Then in the morning, place the soaked crusts in a saucepan and cover them with water. Boil the citrus peel over moderate heat for 20 minutes.
- Throw the crusts into a colander and rinse thoroughly under running water.
- From the orange crusts, separate the white part with a knife. This part in the process of soaking and cooking will be very soft, so it is not difficult to separate it.
- Cut the crusts into long strips with a width of not more than 0.5 cm. This size is ideal for soaking them with sugar syrup and subsequent drying.
- Now proceed to the preparation of syrup. Take 500 ml of water as indicated in the recipe and mix it with 1.2 kg of granulated sugar. Mix thoroughly.
- Put this sugar water on the fire, bring to a boil and cook for 8-10 minutes.
- Next, squeeze out the lemon juice and strain it through cheesecloth or a sieve. Send it to sugar water.
- Now throw sliced orange peels into the syrup. Boil them for 20 minutes with the lid tightly closed. Make fire moderate. While the crusts are boiling, stir them a couple of times so as not to burn.
- Now leave the boiled orange peels to cool. Ideally, the peel should be left to lie down until morning.
- Then put the crusts in the syrup on the stove again. Cook them on low heat, stirring constantly.
- Add the vanilla pod and cook the peel with the lid open. Boil it at this stage until all the liquid has evaporated.
- Next, go to the drying of orange delicacy. To do this, place a sheet of parchment paper on a wide baking sheet, and spread your crusts on top.
- Send the crusts to the oven, setting the lowest temperature. Leave the door ajar.
- You can dry them and just on the table for 5-6 hours.
This recipe is suitable for those who love spicy delicacies. Children such candied fruit is better not to give, so as not to cause problems with digestion. And not every child will like this variant of orange candied fruit.
Ingredients:
- Orange peel (from 8-10 medium fruit) - 500 g
- Granulated sugar - 600 g
- Clear water - 400 ml
- Lemon juice - 4 tbsp.
- Vanilla - 1 pod
- Badian - 1 star
- Allspice - 3 pcs.
- Wash the oranges thoroughly. Since in the course of this dish is a crust, then it should be washed as best as possible. For this purpose, use a special grater for washing fruits and vegetables.
- Slice the oranges, grab about 1 cm of pulp along with the peel. Cut the tips of the fruit and discard. They should not be included in the dish.
- Pour 3 liters of water into a large saucepan and put it on a fire.
- Then bring the water to a boil and throw the crusts there. Boil them for 3-4 minutes. The fire must be weak.
- Next, turn off the fire and fold the peel on a sieve. Rinse it under running cold water.
- Let the water from the crusts drain completely. And rinse the crusts again. Repeat this procedure 3-4 times.
- In a large saucepan, add 600 grams of sugar and 400 ml of water.
- Here send lemon juice, vanilla, pepper and star anise. At the same time, cut the vanilla pod lengthways and scrape the seeds; leave it all in the syrup. Crush pepper peas with a knife.
- Boil the syrup for 5 minutes.
- Next, send crusts in sugar syrup and bring to a boil.
- Now turn down the heat and simmer the rind for an hour and a half.
- After this time, turn off the fire and leave the crusts to cool completely in a saucepan.
- Transfer your future candied fruits to another bowl and put them in the fridge. Let them lie there until the next day.
- Throw back the peel into a colander and let the remaining syrup drain. Crusts cut into thin strips or cubes.
- Next, take a baking sheet and cover it with parchment paper.
- Put candied fruit on paper and send to the oven. Dry them at 80 degrees for at least 6 hours until ready.
- Then remove the candied fruits in a glass container and keep them under a lid so that they do not dry out.
A quick recipe for candied orange peels
If you really want orange candied fruit, but there is no time to cook them according to the classic recipe, you can use the express method.
Ingredients:
- Oranges - 4 pcs.
- Lemon - 1 pc.
- Sugar - 2 tbsp.
- Icing sugar to taste
- Water - 7.5 L
- Salt - 2 tsp.
- Citric acid - 2-3 g
- Wash the oranges and lemon thoroughly and cut off the rind.
- Put the crusts in a saucepan, cover with 2.5 liters of water and put on the fire.
- Bring the crusts to a boil, then reduce the heat and cook for 10 minutes.
- Put the crusts on a colander and rinse thoroughly under running water. Water should be as cold as possible.
- Then fold the rind into a saucepan and cover with 2.5 liters of cold water.
- Throw in 1 teaspoon of salt. It is needed to quickly eliminate bitterness.
- Boil the crusts on moderate heat for 10 minutes.
- Again, fold the peel on a sieve, put it under a stream of cold water and then again put in a saucepan and pour 2.5 liters of water with 1 tsp of salt.
- Boil the crusts again for 10 minutes.
- Boil the field again, fold them in a colander and rinse.
- After the water has drained, cut the peel into thin strips. Their width should be about 0.5 cm.
- Now proceed to the preparation of sugar syrup. Take a saucepan and pour 1 glass of water into it. Put the pot on the stove. Add 2 cups of granulated sugar.
- When the syrup boils, dip the rind into it.
- Boil the crusts on moderate heat for about 30 minutes. Stir the mixture constantly.
- As soon as almost all the liquid evaporates, and the crusts become translucent, turn off the fire.
- Now add citric acid to the pan and mix everything thoroughly.
- Place the candied fruit in a colander and let the remaining syrup drain. Cool and roll them in powdered sugar.
- Then cover the baking sheet with a sheet of parchment and lay candied fruit on it.
- Send the candied fruit to dry in the oven. The temperature in it should be 80 degrees. Drying continue for 6-7 hours. Make sure that they are not dry.
Candied orange with butter
In this way, the delicacy is cooked simply and quickly. The whole process takes about 4 hours. Agree, compared to the classic version, this is a quick recipe for candied orange peels. Butter will not burn the peel to the bottom of the pan when cooking and make candied fruits more tender.
Ingredients:
- Oranges - 5 pcs.
- Sugar - 2 tbsp.
- Water - 1 tbsp.
- Butter - 1 tbsp.
- Rinse the oranges well, peel them. It is convenient to do this by cutting the fruit crosswise.
- Then cut the crusts into thin strips.
- Put the crusts in a saucepan and cover with water so that it just hides them.
- Put on the fire and boil for 20 minutes.
- Drain, rinse the peel and repeat the process 5 times. This will deprive citrus peels of bitterness.
- When you cook the crusts for the last time, put a pinch of salt in the water.
- Now proceed to the preparation of syrup for future candied fruits. To do this, mix 2 cups of sugar with a glass of water and a tablespoon of butter. Mix everything thoroughly and put on fire.
- Throw in boiling syrup orange peel. Boil the peel on low heat until all of the liquid has evaporated. It will take about 2 hours. In this mixture constantly stir.
- Transfer the candied fruit to a sieve and let the remaining syrup drain. Place them on a plate sprinkled with granulated sugar.
- Gently turn the candied fruit so that they all become evenly covered with sugar.
- Dry them on this plate, right on the kitchen table for several hours. Here is your dainty and it's done!
