Candied orange peels at home. Candied oranges in chocolate

What a wonderful aroma citrus fruits exude as soon as we start peeling them! You should not throw away these useful natural gifts, because you can cook wonderful candied fruits from orange peels without spending a single ruble. Learn about all the intricacies of this process.

The benefits and harms of candied orange peels

Citrus fruits are used in various fields (perfumes, pharmaceuticals), but cooking takes the first place in popularity. Citrus peels can be used to make jams, sauces, baked goods, and sweets. Housewives are often interested in the benefits and harms of candied orange peels. The benefits are undeniable, since the fruit zest contains many vitamins, trace elements, and essential oils. People suffering from diabetes, obesity, hypertension should be very careful when eating treats.

How to make candied orange peels

A very long time ago, when sweets were a rare delicacy, and not an ordinary food product, in the East they learned how to make candied fruits from orange peels. Trying to cook with your own hands a delicious, healthy sweetness no worse than the one sold in stores will be within the power of everyone. To do this, you need to take sugar, water, a couple of kilograms of fruit and allocate a little time.

candied orange peel recipe

Mastering cooking is as easy as eating homemade sweets. It will take you a little time, but the process is not at all laborious, but the result will delight everyone! The recipe for candied orange peels can be changed at your discretion by adding spices and “adjusting” the degree of bitterness. The longer the peel is soaked and the thinner the white layer is left on it, the sweeter the finished dish will be.

Classic Candied Orange Peel Recipe

• Preparation time: 5-6 days.
• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dessert.
• Cuisine: Eastern.

To prepare this dish, you need to choose medium-sized fruits, preferably with a thick skin. The process of making sweets according to the classic recipe for candied orange peels will take several days - this is how long they should be brought to taste. During this time, the peel completely loses bitterness, is saturated with sweetness and becomes very tasty.

Ingredients:

• peel - 500 g;
• sugar - 600 g;
• water for syrup - 400 ml.

Cooking method:

1. Place the pieces of peel in a saucepan with plenty of cold water and leave for three days. Change the water as often as possible so that bitterness leaves the product during soaking.
2. Remove the semi-finished product from the water, dry, cut into cubes or strips.
3. Boil them for 15 minutes, then immerse them in a pre-prepared syrup.
4. To cook it, a couple of glasses of sugar are poured into the water and brought to a slow fire until the crystals are completely dissolved.
5. Cooking the peel in syrup should be no more than a couple of minutes. After, without taking it out, leave it to soak throughout the day.
6. It is necessary to boil the product twice more, each time letting it brew. After 3 times you are done.

Quick recipe for candied orange peels

• Cooking time: 7 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dessert.
• Cuisine: Eastern.
• Difficulty of preparation: medium.

A quick recipe for candied orange peels comes down to the fact that the ingredients are boiled for at least 2-3 minutes, and then infused. This option is suitable for those who like a light bitterness and a more tart taste, and the addition of fragrant spices gives the treat an oriental touch. Pour the pieces of zest with sweet syrup, place in a jar and store in a dark place.

Ingredients:

• peel - 500 g;
• sugar - 600 g;
• lemon juice - 4 tbsp. l.;
• allspice - 3 peas;
• vanilla - 1 pod;
• star anise - 1 star ..

Cooking method:

1. Trim the zest from the fruit, leaving a small layer of pulp about a centimeter thick.
2. Boil 3 liters of water. Place the peel in it, cook for 2-3 minutes over low heat.
3. Drain the boiling water, hold the pieces under running water. While they are being washed, put the pot of water back on the fire.
4. Put the cooled pieces in boiling water, repeat the procedure. After you drain the water and cool, leave them to drain.
5. At this time, prepare the syrup: pour 400 ml of water into the pan, add sugar, spices. The vanilla pod is pre-opened and added to the total mass along with the seeds. We will boil the syrup for 5 minutes, then add the peel, sweat for about an hour.
6. At the end, take out the pieces, cut them, leave to dry for 6 hours.
7. Close ready-made candied orange peels in an airtight container and store in the refrigerator.

Recipe for candied orange peels from Yulia Vysotskaya

• Cooking time: 1 day.
• Number of servings: 6 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dessert.
• Cuisine: Eastern.
• Difficulty of preparation: medium.

Julia Vysotskaya is sure that many dishes can be supplemented with citrus fruits. They are used in baking to give a brighter taste, decorate drinks and desserts, or simply pamper yourself and guests with a wonderful, natural delicacy. It will successfully replace even sweets, but the main thing is to cook them correctly. To do this, we use the recipe for candied orange peels from Yulia Vysotskaya.

Ingredients:

• fruits - 3-5 pcs.;
• sugar - 2 tbsp.;
• water - 1 tbsp.;
• butter - 1 tbsp. l.

Cooking method:

1. Preparation of candied fruits from orange peels you need to start by thoroughly washing the fruit. Next, cut off the peel from them, then cut it into pieces.
2. Place the peel in a saucepan, pour water so that it only slightly covers them. Boil 10 minutes.
3. Drain the water, pour fresh portion of cold water. Add salt, after boiling, cook for another 10 minutes. This stage will help to quickly get rid of the natural bitterness of fruits, while maintaining the rich aroma and taste of the zest.
4. Drain the salt water, pour the peel with water, boil for another 10 minutes, drain in a colander.
5. For syrup, you need to combine sugar and water, bring the mixture to a boil over low heat, add butter.
6. Immerse the slices in boiling syrup and cook for 30 - 40 minutes until they become transparent.
7. Take out and dry at room temperature.

Candied orange peels from Alla Kovalchuk

• Cooking time: 4 hours.
• Servings: 2 persons.
• Calorie content of the dish: 300 kcal.
• Purpose: for dessert.
• Cuisine: Eastern.
• Difficulty of preparation: medium.

Another delicious way to prepare treats, which has many fans, is candied orange peels from Alla Kovalchuk. The TV presenter is a supporter of sweet candied fruits, in which there is as little bitterness as possible. Therefore, she recommends peeling fruits with a knife, making a thin cut so that there is as little white layer on future sweets as possible. The product should be stored in parchment packaging or a jar so that candied fruits cannot spill out.

Ingredients:

• oranges - 3 pcs.;
• sugar for syrup - 400 g;
• water for syrup - 300 ml;
• lemon - 1 pc.;
• cloves - 3 pcs.;
• vanilla sugar - 1 tsp;
• cinnamon sticks - 1 pc.
• ginger root - 10 g;
• cardamom.

Cooking method:

1. Peel the fruit so that there is almost no white layer left on the skin.
2. Cut the zest into strips and roll into rolls, then string on a string in the form of beads.
3. For 1 hour, the rolls are placed in cold water. After this time, transfer them to a saucepan, pour fresh water and boil for 15 minutes. Then change the water again and boil for another 15 minutes.
4. Repeat the procedure a third time and drain the last water.
5. To make syrup, pour sugar into water. Next, you need to put the rolls in it and boil for 20 minutes. Add all the spices, lemon juice (can be replaced with acid) and leave to cook for another 20 minutes.
6. Allow the dish to cool, then remove the rolls and remove the threads from them.

Although making candied orange peels is not very difficult, here are some tips from the masters that will make it easier for beginners:

• The fruit is easy to peel by cutting the peel crosswise, or making a horizontal cut in a circle, and then separate with a spoon.
• It is better to peel off the peel in large pieces, then the candied fruits can be given a beautiful shape and the same size.
• Candied orange peels can be stored in jars like jam, and leftover syrup can be used for baking or soaking cakes.
• It is important to boil the syrup over low heat, otherwise it will caramelize and turn into a candy, and the candied fruits will not be soft, but hard.
• Ready-made candied orange peels can be dipped in melted chocolate, sprinkled with sugar, icing or served in its natural form, if desired.

Video: Candied orange peels

Candied orange peels, a quick recipe for which we described in a master class with a photo, are easy to lick your fingers. Orange is a famous fruit all over the world, which is loved by both adults and children. Juices, jams are made from it, consumed in its pure form and added to pastries. But today we will talk about the unusual use of orange peel. After an orange has been peeled, everyone is accustomed 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. A large amount of vitamin C contained in them will help make the prevention of colds pleasant. In addition, they can be added to all kinds of pastries or consumed in their pure form. They are mixed into the dough for muffins, yeast dough buns, cookies and more. It all depends solely on the imagination of the chef. This recipe is simple and even a school-age child can handle it.

How to cook candied fruit and orange, a master class with a photo

Oddly enough, but to prepare candied oranges 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, there are differences between oranges and oranges, so here you need to rely on your “culinary eye”. You can also play with the taste and add a pinch of vanilla or cinnamon.

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

Soak the chopped peel in some container with cold water so that it covers all the cubes. In this form, leave for the night (they do this in order to remove excess bitterness). 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, fill the raw material with water so that it is a finger higher and put on fire. After boiling, add sugar. Here, as already mentioned, it all depends on tastes. I add about three tablespoons of sugar to the peel of one orange. Then you should reduce the fire and cook until tender, stirring constantly.

Readiness can be determined in two ways. Firstly, this is the complete boiling off of water, but, of course, it is not always necessary to focus on it. Secondly - the translucent color of candied fruits. It is to this state that the peel must be brought. If it’s hard to decide how much you need to cook it, then it’s better to digest than vice versa. When the water boils away, but you see that the candied fruits still need to be boiled, just add a few tablespoons of the syrup.

You can also cook candied fruit in a 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 use 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 won’t talk about any long periods, they didn’t stay with me for more than two months.

Candied fruits - an oriental sweetness - have been known in cooking for a very long time. Many are accustomed to bringing them from store shelves, without thinking that it is not difficult to cook this delicacy at home.

Candied citrus fruits at home are often made from oranges, but you can also diversify them with slices of grapefruit, lemons, and even limes.

Candied oranges, prepared on their own, give a special comfort in winter, and also carry all the preserved benefits: vitamins, minerals and plant fibers.

Healthy candied oranges

The recipe for candied oranges is simple, and cooking does not require special skills or skills, and even novice housewives can handle it. You will need very simple ingredients on hand, including many good oranges. However, the preparation of homemade candied fruits, according to recipes, takes a lot of time, but the result is worth the effort.

For cooking you will need:

• Fresh - 5-6 pcs;
• Sugar - 0.5 (2 cups);
• Spices to choose from at will: cinnamon, star anise, vanilla;

Step by step preparation:

1. Preparing oranges. Oranges for the preparation of candied fruits are better to take a small size, thick-skinned. Beforehand, they should be washed very thoroughly, even with the use of a kitchen washcloth, after which they should be dipped in boiling water. Oranges should be cut into sticks 0.5-0.7 cm thick, so that on the crust there is a layer of pulp no more than 1-1.5 cm. If you managed to find oranges the size of tangerines, then you can simply cut them into semicircles, 0.5-0.7 cm thick.
2. To drive out the bitterness inherent in all citrus fruits from the peel of oranges, boil them several times in boiling water. To do this, put them in a saucepan, fill with cold water and put on fire. After they boil and cook for 5-7 minutes, remove them from the heat, rinse with cold water and put them back on the fire to boil. So we repeat 3-4 times, and it is always necessary to rinse and pour cold water after boiling so that it is heated again on fire until boiling. It is not necessary to stir at the same time, the orange bitterness will come out evenly, and the fleshy part of the orange piece will remain as unrumpled as possible.
3. After all the digestion of bitterness, throw the oranges in a colander, let the water drain and dry the slices of future candied fruit a little.
4. Cooking in syrup. To prepare a syrup in which candied fruits will languish, we collect 2-3 glasses of water in a saucepan, pour out sugar, citric acid and spices, if we use them for cooking (cinnamon and star anise will add spices and a little astringency to candied fruits, vanilla - delicate sweetness). We bring everything to a boil and put slices of future candied fruits into the boiling syrup.
5. It is necessary that the syrup slightly covers tightly packed slices. Close the lid, reduce the heat to a minimum and leave to languish for 1-1.5 hours. In the process of cooking in syrup, candied fruits should become an almost transparent uniform color. After the end of cooking, we leave the candied fruits in the syrup to cool for a few more hours, and only after that we throw them into a colander and let the excess liquid drain. By the way, candied fruit syrup can be collected and used later as an impregnation for a biscuit or as a sweet sauce for desserts.
6. Drying and decoration of candied fruits. While the candied fruits are slightly wet, you can roll them in sugar or powdered sugar, put them in separate slices on parchment paper on a baking sheet and put them in the oven to dry for 30-40 minutes at a temperature of up to 100 C.

If the oranges themselves have already been eaten by the household and only a handful of orange peels remain, this is not a reason to give up, because there is a recipe for candied orange peels. No less appetizing and sweet candied peels according to the following recipe will please the sweet tooth once again with a citrus aroma. For cooking you will need:

• Orange peels from 5-7 oranges;
• Salt - 1 teaspoon;
• - 0.2-0.3 kg (1-1.5 cups);
• Citric acid - 1-2 g (or juice of half a lemon);
• Powdered sugar for rolling the finished product.

Cooking step by step:

1. Preparation of orange peels. Orange peels are pre-prepared for 2-3 days, removing bitterness: they are soaked in cold water, changing it at least 3 times a day, and only after a few days start cooking in syrup.
2. You can use a faster cooking method: the bitterness from citrus can be boiled down. To do this, pour orange peels with cold water, put on fire and bring to a boil. After boiling for 5-10 minutes, turn off the fire, drain the water.
3. Pour cold water into the pan with orange peels again, add ½ teaspoon salt and, again bringing to a boil, cook for 5-10 minutes. Drain the hot water again, pour the citrus blanks with cold salted water and boil for 5-10 minutes. In total, the procedure of cooling and boiling in salted water should be carried out 3-4 times - so the peels soften, get rid of the bitter citrus flavor and will be completely ready for cooking in syrup.
4. Cutting future candied fruits. After all the boils, throw the orange peels into a colander, rinse again in cold water, let the water drain well. Cut the crusts into cubes, 0.5 cm thick. Stars can be cut out of large even crusts - this way the candied fruits will be more elegant, the main thing is that the pieces are not very large.
5. Cooking in syrup. Pour sugar into a saucepan and add quite a bit of water - 1-1.5 cups. Bring to a boil, stirring to dissolve the sugar. Pour the chopped orange peels into the resulting syrup and boil everything together, stirring occasionally until completely boiled. On average, it takes 30-50 minutes.
6. At the very end, add citric acid to the syrup or squeeze the juice of half a fresh lemon, mix well. The syrup is almost completely evaporated and absorbed by citrus fruits, and the crusts themselves acquire a golden transparent appearance.
7. Drying and decoration of candied fruits. After cooking, we shift the candied fruits into a colander, let the syrup drain. This syrup can be used later for baking - it is very fragrant and sweet. When all the liquid is glass, spread the candied fruits one by one on parchment paper on a baking sheet, sprinkle with powdered sugar on all sides and let dry at room temperature for a few more hours. To speed up the process, you can put a baking sheet with drying candied fruits in the oven, heated to 60 C for 1-1.5 hours.

The attitude to this rather old-fashioned delicacy is ambiguous.

On the one hand, in the memory of many, the memories of delicious candied fruits made by grandmothers and mothers are still alive, on the other hand, the shops are now simply crammed with sweets and various desserts, and very few people find the strength and time to cook them with their own hands.

Nevertheless, there are supporters of self-preparation of sweets and there are many of them. Healthy, containing no dyes, flavor enhancers and preservatives, candied orange peels are uniquely tasty, moreover.

It is not difficult to prepare them, there are many recipes: classic ones that turn orange peels into candied fruits slowly, in a few days, and modern ones that take less time, but also give excellent results.

Three crusts ... orange

You can try to make candied fruits the way they were done 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 long-term soaking of the crusts to remove bitterness, they must be soaked for three days.

Crusts should be poured with plenty of water in a large container and the water changed frequently so that they do not deteriorate. After the specified time, the finished semi-finished product is thrown into a colander, then cut (cubes, strips).

Chopped crusts are boiled like regular jam. Syrup is prepared (water is poured into the pan and sugar is poured), chopped crusts are placed in it, brought to a boil, boil for two to three minutes.

After that, insist until the next time (that is, a day). This sequence must be repeated three times.

After the third infusion, the finished candied fruits are thrown back into a colander (the syrup can be collected and used later). Then they can be rolled in sugar, powdered sugar, dried and used for their intended purpose, including for adding to pastries.

The degree of sweetness can be adjusted by making the syrup with more or less sugar. The recipe is not in vain called a classic, as a result of cooking according to it, candied fruits turn out the way they should be.

Quick recipe for candied orange peels

For those who are interested in the idea of ​​making candied fruits but would like to somehow speed up the process, there are many recipes that minimize or eliminate soaking.

In order to try making candied fruit 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.

The crusts are laid in a saucepan with cold water, boil, cook 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 must be repeated again, only salt (a teaspoon) must be added to the water. For 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 semi-finished product 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's not 6 days, but you can see that the process is troublesome and very laborious.

Another recipe for making sweets without soaking

To cook candied orange peels relatively quickly, you need the following ingredients:

• Peel - 500 g (you will 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.

Wash the fruits thoroughly, preferably with a brush, then cut off the tops. Cut off the peels, 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 boils, put the orange peels into it.

After boiling, cook a little (2-3 minutes) over low heat.

After that, 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 again placed on the fire.

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 put a colander with boiled crusts and let the water drain completely.

Now you can proceed to the preparation of syrup. All the same three-liter saucepan, which now contains sugar, 400 ml of water and the spices listed above.

Vanilla pod, pre-open, use with seeds. The syrup is brought to a boil and boils for 5 minutes, then the crusts are poured into the pan.

After boiling, reduce the fire to a minimum, simmer for about an hour. Then remove from heat, let cool to room temperature, keep in the refrigerator for a day.

The next day, you can transfer to a jar along with syrup. You can first remove the crusts and cut them, boil the syrup separately to make it thicker.

Then combine the ingredients again and store in the refrigerator (close tightly).

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 ones. They have an unusually delicate taste, very soft.

For cooking you need:

• Peel from 10-12 tangerines;
• 300 g sugar.

The peel is soaked in cold water for about 12 hours. You need to change the water at least twice.

The syrup is prepared with the addition of two glasses of water, no more than 15-20 minutes over low heat.

The peels cut into strips are placed in syrup, after boiling, they languish for another 15-20 minutes. After that, the container with the semi-finished product should cool completely.

The cooking process is repeated until the candied fruits become transparent. Upon reaching readiness, they need to be held in a colander, allowed to completely drain the remnants of the syrup.

Further - to taste: sprinkle with sugar, powder or glaze with chocolate. Collect the syrup, pour it into a resealable container, use it as an addition to tea drinking, to a cup of coffee, to prepare a unique, but tasty drink.

1. You can get a more refined delicacy if you dip the resulting candied fruits into melted chocolate;
2. In addition to oranges, lemons and grapefruits can be used to prepare candied fruits, but the latter are best cooked according to the classic recipe, because they have more astringency);
3. Traditionally, only thinly cut zest is used for candied fruits, but thick peels can also be used, just the taste will be more tart;
4. Sprinkling can be not only sugar, but also powdered sugar. Candied fruits can be stored up to 8 months, in glass, tightly closed, in the refrigerator;
5. 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;
6. If you melt the chocolate, add a little butter, and then dip the finished candied fruits into the warm glaze (without sprinkling with sugar or powder), you will get real sweets (butter can be omitted). After cooling, store in the refrigerator;
7. Salt when cooking candied fruit is better to add stone, not iodized.

The recipes above can be varied, add more ingredients, try and develop your own proportions and cooking methods. The main thing is not to forget to eat oranges so that there is always something to cook delicious and natural sweets from - candied fruits from citrus peels.