Candied orange peel recipe. Cooking delicious candied orange peels

Candied fruits from bright orange peels will help create good mood any day. After all, they can be used not only as an independent dessert dish, and for unusual decor muffins, sweet pies, cakes and other delicious pastries.

Features of cooking candied fruits from orange peels for the winter

When preparing raw materials for candied fruits, it is important to use only peels without pulp. And the creation of goodies beautiful shape will require procurement large pieces orange peel.

Benefit and harm

Candied fruits are good for people who adhere to proper nutrition. After all, this delicacy contains not so many calories.

But it is necessary to use dessert with caution for people who have medical contraindications.

Preparation of the main ingredient

The main ingredient is oranges. Medium-sized fruits are selected, dense, preferably with a thick skin. Before cleaning, it is required to thoroughly rinse the fruits and pour over with boiling water, for better cleaning and aroma enhancement. The rind is usually cut like a ribbon. Then the crusts are carefully cleaned of the white inner layer that gives them bitterness.

How to make candied orange peels at home

Today there are many recipes for candied fruit. They vary in cooking time and ingredients. Everyone will be able to choose a suitable recipe for themselves.

Quick recipe step by step

This recipe is notable for the fact that it almost does not require the intervention of the hostess. It takes only about four hours to make candied fruits in this way.

Required Ingredients:

oranges - 5 pieces;
granulated sugar - 400 grams;
citric acid - 1/3 teaspoon.

Pour the peel of oranges with water, add the rest of the ingredients to them and keep on low heat for an hour and a half.
Remove the mixture from the stove and leave to soak in syrup for about two hours.
Then roll the crusts in sugar, put on a baking sheet and put in the oven for forty minutes. To prevent the finished dish from sticking to the dishes, it is recommended to lay parchment for baking.

With lemon juice

This recipe, although similar to the previous one in terms of ingredients, differs from it in taste. After all, if you make candied fruits with lemon juice, then they will turn out more juicy, tart and fragrant.

You will need:

zest of 7-8 oranges (weight about 500 grams);
sugar - 600 grams;
lemon juice - 20 grams;
water - 0.5 liters.

Pour the peel with water and cook over medium heat for 10 minutes.
Then drain in a colander and rinse under running cold water.
Fill with water again and boil.
Pour sugar with lemon juice into water and boil the mixture for five minutes.
Put peels into the prepared syrup and simmer for 1.5 hours.
Remove the dish from the stove and cool.
Allow the syrup to drain, cut into strips and serve, sprinkled with sugar if desired.

Method from Yulia Vysotskaya

Yulia Vysotskaya's recipe cannot be classified as fast, but it is notable for the fact that classic way she supplemented the preparation of candied fruits with the use of dark chocolate and as a result received homemade sweets.

Required components:

oranges large size- 8 pieces;
sugar - 0.5 kilograms;
citric acid - ¼ teaspoon;
bitter chocolate - 1 bar.

Cooking sequence:

Pour the peel with water and leave for three days, periodically changing the liquid. Such a long period of infusion is required in order for the bitterness to completely disappear from the crusts.
After three days they need to be poured with salted water and boiled over low heat for 10 minutes.
Then rinse the peel and repeat the cooking process 2 more times.
Then cut them into small strips.

cook sugar syrup, boil it and add orange new peel.
Boil the mixture for an hour, stirring occasionally.
Twenty minutes before removing from heat, add citric acid.
Remove candied fruits from the stove and dry in the oven.
Melt the dark chocolate in a water bath and dip the dried crusts in it.

Recipe from Alla Kovalchuk

The highlight of the method that Alla Kovalchuk offers is the use of spices and unusual way cooking.

Ingredients:

oranges - 3 pieces;
sugar - 400 grams;
lemon - 1 piece;
cloves - 3 pieces;
vanilla sugar - 1 teaspoon;
cinnamon - 1 stick;
ginger root - 10 grams;
cardamom - to taste.

Cooking technology:

Remove the peel from the fruit and cut it into small strips.
Roll the zest into rolls and put them on a thread.
Place the "beads" in cool water for one hour.
Then transfer to a saucepan, cover with water and boil for 45 minutes, changing the water every 15 minutes.
Next, prepare sugar syrup, place rolls in it and boil for 20 minutes.
Add spices and boil for another 20 minutes.
Allow the dish to cool without removing the zest, then remove the candied fruits and remove them from the string.

How to store ready-made candied fruits

The prepared dessert is stored in parchment packaging or a jar with a tightly closed lid.

The recipe for candied fruit has long migrated to us from the East. The delicacy is considered to be unique. The meal contains many beneficial trace elements And essential oils. Consider recipes that will appeal to everyone.

Spicy candied orange peel

cardamom - 4 gr.
ginger root - 12 gr.
cinnamon (pod) - 1 pc.
vanilla sugar - 13 gr.
carnation (buds) - 3 pcs.
lemon (medium) - 1 pc.
filtered water - 310 ml.
granulated sugar (for syrup) - 420 gr.
oranges (large) - 3 pcs.

Remove the zest from citrus fruits in such a way that no white part (layer) remains on the peel. Put the product on a cutting board. Chop the zest into thin strips, roll into a roll.
Pierce the product with a toothpick, thread. The blank will look like beads. Pour cold water into the bowl, immerse the zest for 50-55 minutes. After that, the peel must be transferred to a stainless steel pan. Pour in new water.
Send the composition to the stove, wait for it to boil. After that, the product must be boiled for 12-15 minutes. After the time has elapsed, change the liquid with fresh, repeat the procedure in the same way. Manipulation should be carried out three times.
Pour filtered water into a separate container, add granulated sugar. Heat the composition until the particles are completely dissolved. Immerse the zest, boil in a bubbling syrup for 18-20 minutes. Next, you need to add spices and add lemon juice.
Simmer the mass for a third of an hour. Turn off the stove, leave the product in the syrup until it cools completely. Then pull out the candied fruits, remove the thread. The treat is ready, the syrup can be used at your discretion, use sweet composition with pastries.

Candied orange peels with lemon juice

orange peel - 6 pcs.
lemon juice - 40 ml.
sugar - 320 gr.
salt - 10 gr.
powdered sugar - in fact

The process of preparing orange peel takes 3 days. Manipulations are carried out so that there is no bitterness left in the peel. Soak the zest in cold water, change fluid 3-4 times a day.
You can also resort to more fast way removing bitterness from orange peel. Send the peel to the pan with cold water, put the container on the fire, wait for the boil. Boil for about 8 minutes. Drain the water.
Change the liquid with fresh, pour 6 gr. rock salt wait for bubbles to appear. Simmer the zest for 7 minutes. Change the water, repeat the procedure with the saline liquid. In total, the process includes 4 shifts.
After the manipulations, discard the peel in a colander, rinse running water, wait for excess moisture to drain. Chop the zest into strips or any arbitrary shape. Take a metal pan, pour in 0.3 liters. drinking water.
Pour in sugar, mix the components until completely dissolved. Add to hot syrup prepared zest. Boil the delicacy for about 45 minutes. At the end of the procedure, pour in fresh lemon juice, mix.
Transfer the candied fruits to a colander, wait for the sweet syrup to drain. Sugar liquid can be used as an additive to baking. Place dried candied fruits on a baking sheet lined with parchment.
Sprinkle the zest with powdered sugar, leave the candied fruits to dry at room temperature for 4-5 hours. You can speed up the process by using the oven. Send the baking sheet with the contents to the oven preheated to 70 degrees. Wait 1.5 hours. The meal is ready to eat.

cream - 35 ml.
powdered sugar - 45 gr.
cocoa - 55 gr.
water - 315 ml.
granulated sugar - 360 gr.
oranges - 4 pcs.

wash citrus fruit, send to a heat-resistant container. Pour boiling water over oranges, wait 12 minutes. Repeat manipulation. Wipe the citrus fruits with a soft towel. Chop the dried fruits into thin rings.
Prepare syrup from drinking water and granulated sugar. Boil foods until a homogeneous liquid mass. Send the citrus to a dry pan, pour in the boiling sugar syrup. Turn on the stove, cook candied fruits for about 50 minutes.
After that, transfer the translucent products to the wire rack. Send candied fruits to the oven for a quarter of an hour at a temperature of about 120 degrees. In parallel, start cooking chocolate syrup.
Combine cocoa, cream and powdered sugar in a small saucepan. Stir the food, wait for it to boil. Simmer the composition for about 6 minutes. Remember to stir regularly.
After preparing the candied fruits, dip the treat in chocolate mass. Put a treat on parchment paper, put in the refrigerator for half an hour. After the time has elapsed, the delicacy is ready to eat.

Candied oranges with cinnamon

powdered sugar - in fact
freshly ground cinnamon - 12 gr.
citric acid - 3 gr.
granulated sugar - 0.5 kg.
oranges (ripe) - 6 pcs.

Get small fruits with a thick zest. Wash the oranges under running water using a washcloth. Send fruit to boiling water for 5-7 minutes. Repeat the manipulation twice. Wipe dry.
Chop the citruses into equal pieces. Send in a container with cold water. Boil several times, changing the liquid. Each manipulation takes about 6 minutes. It is also recommended to rinse the raw materials with cold water each time.
Next, the pieces need to be laid out on a cloth and dried. Next, start making the syrup. Pour 500 ml into a saucepan. purified water, add sugar. Wait for the first bubbles to appear, throw future candied fruits.
Add ground cinnamon and citric acid. Close the pan with a lid, reduce the power of the stove to a minimum. Boil candied fruits for about 1.5-2 hours. The product in the process of preparation will acquire an almost transparent appearance.
At the end of the period, turn off the burner, leave the candied fruit in sweet syrup until it cools completely. Throw in a colander, wait for the runoff sweet mass. Roll candied fruit in powdered sugar, use. The syrup can be used as an impregnation.

butter- 35 gr.
water - 40 ml.
sugar - 450 gr.
oranges - 4 pcs.

Wash the fruit, cut the zest so that a minimal layer of white layer remains. Chop the peel to your liking. Place in a saucepan, pour in cool water so that the liquid slightly covers the zest.
After boiling, boil the peel for 10-12 minutes. Repeat the procedure, but with the addition of 6 gr. salt. The manipulation will help rid the peel of bitterness. Drain the liquid again, add new water, simmer the composition for 8 minutes after the first bubbles appear.
Drain the candied fruits in a colander to drain the liquid completely. Make syrup from water and sugar classical technology. As soon as the mixture boils, pour in the butter. Mix the ingredients.
Send candied fruits to the mass. Boil for about 35 minutes until transparent. Leave to infuse in syrup after turning off the stove. roll ready-made treat in powder.

Video: candied orange peels

Or berries prepared by long-term boiling in a rich sweet syrup, followed by drying. As a rule, candied fruits are prepared from quince, cherries, peaches, mountain ash, pineapple, papaya, as well as lemon, watermelon or orange peels. stored finished product in a container with a ground-in lid without moisture. Used to decorate or flavor pastries, desserts, fruit salads.

Making candied orange peels is not much more difficult than boiling. regular jam from berries. True, this process cannot be called fast, because fruits must be boiled for a long time, then dried, rolled in powdered sugar, and packaged in jars. You will have to tinker a lot, but as a reward you will receive delicious and healthy sweets and fragrant too thick syrup, which is perfect for impregnating biscuits.

This article provides the maximum detailed instructions how to cook on your own.

Express - recipe

Preparation of candied fruits takes several days, given the time of cooking and drying. But there is more quick options cooking. The result is no worse.

For syrup, you will need granulated sugar in the amount of two glasses and two liters of water, a little citric acid or vinegar (the solution should have a slight sour taste). orange or lemon peel take enough so that it can all fit freely in the dishes. Before cooking, the peel does not need to be cut, it will be enough to remove it. For sprinkling, prepare powdered sugar (glucose, fructose in powder are suitable). However, you can, without particularly bothering, use ordinary granulated sugar for sprinkling.

First, we need to speed up the cooking time of the orange (lemon) peel. To do this, we use the following method.

Pour two liters of water into the pan, put the peel and put on fire. After the mixture begins to boil, reduce the heat and leave to cook for another fifteen to twenty minutes. Then we throw the peel on a sieve, wash it and set it to boil again, filling it with cold water. This time we will add quite a bit of salt to the water to remove the bitter taste of the peel. After fifteen minutes, drain the water again, wash the skins and repeat the operation for the third time. After that, we cut the washed skins into strips and proceed directly to cooking in syrup.

Place orange peels in a bowl hot water, in which sugar is diluted, and cook until the syrup thickens, not forgetting to stir so as not to burn. At the end, add boil for another two or three minutes, take out the peel with a slotted spoon and lay it on a wire rack so that the syrup stacks. We roll the finished candied orange peels in powdered sugar, lay them on a baking sheet and put in a warm, turned off oven to dry. If you are going to use candied fruits as a filling for baking or dessert, you can put them in a jar immediately after cooking.

Candied orange peels. Traditional recipe

To prepare candied fruit, carefully peel the fruit, then cut the albero ( white layer between the zest and pulp) and soak for a day. The water will need to be changed several times to finally remove the bitterness. After soaking the crust, cut into thin strips and boil until they become soft.

Sugar syrup for the preparation of candied fruits is based on a ratio of 1: 1.5 (a glass of water and one and a half glasses of sugar). After the sugar has completely dissolved and the water boils, put the chopped crusts into a container with syrup and boil until thickened. Finding out if the syrup is ready is very easy. Just drip it on any smooth surface. If the drop does not spread, but retains its shape, then the candied fruits are almost ready. Remove the pan from the stove and leave the crusts in the syrup for a couple of hours so that they are completely soaked. After that, we take out the candied fruits with a slotted spoon, roll in sugar and lay them out on a wire rack to dry.

To give the finished candied fruit a pleasant sweet and sour taste lemon juice can be added to the syrup for cooking. By the way, it is much more useful than acid or vinegar recommended in many.

If you do not have the opportunity to prepare candied fruits on the same day, citrus peels can be dried. After soaking, they will return to their original shape.

Enjoy your meal!

Easter is coming soon, which means new recipes for fragrant, fluffy and mouth-watering Easter cakes are ahead. In order for homemade cakes to please you not only with an attractive appearance, but also with taste, a variety of spices and spices are added to it. Candied orange - great addition Easter cakes, and how to cook them at home, I will tell you today.

The recipe for candied oranges does not include citrus fruits themselves, but peels, which are most often thrown away mercilessly. In vain, I tell you. They are incredibly flavorful. orange peel, which can be prepared for future use () or spectacular orange peel jam, which will decorate any dessert. Well, candied orange peels are an excellent supplement for home baking, thanks to which ready meals acquire a pleasant citrus aroma.

Before you start cooking candied oranges, it is important to process the peels. This is necessary not only to get rid of bitterness, but also to remove the wax that covers all overseas fruits. It's easy to do - just scrub the oranges thoroughly with a brush before eating, and then pour boiling water over them. Ready!

Ingredients:

Cooking step by step with photos:

Put the orange peels in a suitable size pan, which need to be cut into thin strips. Fill with water so that it covers the peel. Add a teaspoon of salt and put everything on fire. Salt will help us get rid of the bitterness that is contained in the white layer of the peel of citrus fruits. Bring the contents of the pan to a boil and cook over low heat for about 7-10 minutes.

After the allotted time, drain the water, wash the crusts under cold running water, fill it with water again and add a teaspoon of salt. We still cook for 7-10 minutes after boiling. This procedure is repeated 3 times in total. Try a slice orange peel- if there is still a slight bitterness (but should not be), repeat the cooking again.

We throw the peels washed under cold water into a sieve or colander and let the liquid drain. Let it sit for at least half an hour.

Meanwhile, prepare the sugar syrup. To do this, in a small saucepan or saucepan, combine a glass of sugar (this is 180 grams) and 150 milliliters of water. Heat until the sugar crystals dissolve.

Candied orange peels can be easily and quickly prepared at home. I am like that candied oranges(as well as lemon, tangerine and lime) I use throughout the year for various homemade pastries (,). They are perfectly stored and give baking a wonderful taste and aroma. And the kids and my husband love candied orange peels and by themselves, as an independent dessert / sweets.

Ingredients:

for 600 gr. orange peels
600 gr. sugar + ½ stack. sugar for sprinkling
water

Cooking:

We collect the orange peel. If the “collection” process lasts 2-3 days, then we put the peel in a small resealable box (or container) and store it in the refrigerator, adding new peel as it is replenished until the right amount is reached.
When the "collection" is over, wash the orange peels thoroughly and fill them with cold water. We keep the crusts in water for 2 days, changing the water 3-5 times a day and “washing” the crusts each time before changing the water. It turns out everything that oranges were processed with (which in Lately very important), as well as bitterness. On the 2nd day, I had orange peel in the refrigerator, as it was hot in the apartment.
Drain the water, squeeze the peel lightly. We cut the crusts into stripes, and then into cubes or short rectangles, so that later it would be convenient to use candied fruits for baking.
Weigh the chopped peels and sugar. Sugar should be taken by weight as much as you take orange peel (not oranges). For example, I took 600 gr. sugar per 600 gr. orange peels. Pour sugar into a saucepan in which we will cook candied fruits.
1st way. Cooking sugar syrup. Pour the sugar with water, enough water is needed to just cover the sugar. We put on fire. Stirring, let the sugar dissolve, bring to a boil, let it boil for 5-7 minutes.
2nd way. We are preparing caramel sugar syrup (as an option, it has the right to life, but this method is much longer and more complicated, and the difference in the result is almost not noticeable). Pour sugar into a saucepan, put on fire and caramelize, stirring with a flat spatula so that nothing sticks to the bottom and does not burn. Pour 300 ml of melted caramelized sugar hot water, stir. If pieces of caramel form, let them dissolve while continuing to boil the syrup.
Pour chopped orange peels into the finished sugar syrup (regular or caramel - according to your desire), mix.
Cook over low heat for 50 minutes-1 hour. (until transparent and until the liquid evaporates) without a lid, stir from time to time. At first, infrequently, as the water evaporates, more often.
When all or almost all of the liquid has evaporated, the candied fruits are ready. We turn them off. Pour on a baking sheet covered with baking paper, lay out more or less. Let cool, stirring occasionally with a fork so that the candied fruits do not stick together.
Sprinkle the cooled candied fruits with a third of sugar for sprinkling. Stir, sprinkle with another third of the sugar. Stir and sprinkle with sugar again. Sugar should stick evenly to the candied fruits so that they do not stick together later.
Let the candied fruits dry on a baking sheet for 2-3 days, periodically stirring them with a fork. Then we lay out in clean, dry jars and tightly close the lids.
Candied orange peels can be added to various cupcakes and cookies, desserts, pastries instead of or along with raisins. Or just put it on a plate and slowly “eat” with the family.