Candied orange peel recipe. Cooking delicious candied orange peels

Candied fruits are boiled in candied syrup and then dried and cut into pieces. You can cook them throughout the year from the collected berries and fruits. For special gourmets, culinary specialists offer to pay attention to candied fruits from carrots, green tomatoes and even pumpkins. But for most people, the most familiar and delicious is classic taste candied fruit made from orange peel. They are eaten as an independent dessert or as a topping on pastries and ice cream.

Beneficial features

Few people know, but candied fruits are not only a delicious dessert, but also a tremendous benefit for the body. All useful substances pass into candied fruits. Therefore, the complex of vitamins B, PP, A, C, potassium, magnesium and iron found in any citrus fruit is also uniquely present in home-made candied fruits. Benefit orange peel also lies in the fact that it contains great amount essential oils that are important in the treatment colds antibacterial effect. In this regard, candied fruits are recommended to be eaten as preventive measures or at the first sign of influenza and SARS.

It is worth noting that long storage of this product adversely affects the retention in the composition useful substances. Incorrect processing during preparation may also affect the benefits of the product. You need to be more careful with this. Regular use candied fruit has a positive effect on general condition immunity due to the large amount of vitamin C. This dessert is recommended for people with high cholesterol levels. It's no secret that orange peel is effective assistant to combat stress and depression, helps to relieve tension after a long day at work.

Often added to the classic recipe for candied fruits additional ingredients that enhance useful properties this product.

Possible harm and contraindications

Possible risk associated with the consumption of candied fruit prepared from orange peels, due solely to an allergic reaction to fruits from the citrus family. Orange peel can be the strongest allergen that causes a negative reaction from the body to the product. It is worth noting that even during the cooking process, which is necessary for the preparation of candied fruits, it does not reduce the risk of an acute allergic reaction.

Particular care must be taken with children. In a small child, as a rule, an allergic reaction is more painful than in an adult who has grown stronger. In addition, the presence of carbohydrates in the composition of candied fruits ( we are talking O granulated sugar), refers this product into the high calorie category. 100 grams of candied fruit contains about 300 kcal. Therefore, people who are obese or actively trying to lose weight excess weight should use this product with extreme caution and moderate amount. It is also worth noting that it is advisable for a person suffering from diabetes to refrain from the abuse of candied fruit.

Recipes

Classic recipe

First of all, let's decide on the necessary ingredients:

500 grams of orange peels;
1 kilogram of granulated sugar;
2 glasses of water;
2 tablespoons of freshly squeezed lemon;
2 tablespoons orange liqueur

The recipe for making candied oranges is extremely simple and unpretentious.

For orange peels, select 5-6 ripe oranges from the store. Give preference to fruit fruits of medium size, the same size. Fruits with a fairly dense and thick skin are needed, which will become the basis for the preparation of candied fruits. That is why it is recommended to carefully examine each fruit for cracks or dents on the surface before buying. For ripe and delicious orange characterized by a pronounced citrus aroma.
Then each fruit must be washed well in water. room temperature and rub lightly with a brush. This step cannot be ignored as the orange peel may have come into contact with big amount dirty items.
After washing with kitchen knife make a small cut in the form of a cross in the upper part of the fruit. Peel the orange from the peel. It, in turn, must be cleaned of a white porous film. If you have a kitchen scale, weigh the resulting peel volume. If the mass of crusts is less than 500 grams, you will need to peel another fruit.
The resulting zest must be cut into a thin strip or small squares. Due to the fact that during the cooking process the peel will decrease in size, it is permissible to cut it into a slightly larger size.

To get rid of the bitter taste characteristic of the orange peel, it is recommended to pre-soak it.

Spread the zest in an even layer on the bottom of the pan and cover with cool water. Close the pot with a lid. After 2 days, it is advisable to change the water in the pan a couple of times, for example, in the morning and in the evening. After 2 days, transfer the orange peels to a colander, allowing the liquid to drain.
For the preparation of candied oranges, at least important ingredient is sugar syrup. To obtain it, pour into a container with a thick bottom required amount granulated sugar, add water. On small fire wait until the mixture boils. Remember to constantly stir the syrup. Then, as the granulated sugar begins to dissolve in the water, reduce the heat to a minimum value. Continue to boil the syrup until it thickens.
After the syrup is ready, it's time to add orange peels to it. Continue cooking at minimum power. Do not cover the pan with a lid and constantly monitor the preparation of the syrup. Do not boil or boil. Thoroughly mix the syrup with the crusts a couple of times. After 50 minutes, you will need to add the juice of freshly squeezed lemon and orange liqueur. The latter is not at all required to be added, so this step can be skipped. Continue to boil the mixture for another 10-15 minutes.
Remove the syrup container from the stove and let the contents cool. Then transfer the orange peels to a colander to drain all the syrup. Spread candied fruit in an even layer parchment paper, intended for baking, and sprinkle with powdered sugar or finely ground sugar. Leave the candied fruits to dry for a short time.
The resulting dried candied fruits are stored in the refrigerator in a closed container with a tight lid.

Quick Recipe

The ingredients of a quick cooking recipe are not much different from the classic, you only need to add a large number of salt. This is a recipe for candied fruits from Yulia Vysotskaya, which she often makes for her household. You will need:

peeled peel of 5 large oranges;
2 cups of granulated sugar;
1 teaspoon of salt;
2 grams freshly squeezed lemon juice.

The technology for preparing candied fruits from orange peel according to the express recipe is as follows.

Peeled orange peel is laid out in an even layer on the bottom of the pan. Next, you need to fill the crusts with water so that it completely covers the entire surface. When the water begins to boil, it is necessary to reduce the power of the burner and leave the orange peels to cook for about 10-12 minutes.
Then the orange peels are laid out in a fine strainer and doused several times with a portion of ice water. Then, following the first step, put the orange peels to cook for a few more minutes. When the water starts to boil, add a teaspoon of salt. After that, you will need to pour the contents again with ice water. Repeat the procedure 2 more times.
After performing the above steps 3 times, the contents are cooled in cold water and cut into a thin strip, no more than 2 centimeters in length.
Next, granulated sugar is evenly poured into a container with a thick bottom and poured with a glass of hot boiled water. Add sliced orange new peel. After the contents begin to "digest" (within half an hour), turn off the fire. Stir the contents regularly to keep them from sticking to the sides of the pot.
The last step in preparing candied fruits according to an express recipe will be the addition of freshly squeezed lemon juice.

Recipe for candied fruits without granulated sugar

As mentioned earlier, candied fruits, due to the use of a large amount of granulated sugar, may be contraindicated in people suffering from diabetes. However, there is a fairly simple recipe that will allow you to make candied fruit without adding sugar. Let's start with the ingredients:

50 grams of orange peels;
40 milliliters of water;
90 milliliters of tuberous sunflower syrup (you can find it in the store under the name Jerusalem artichoke).

Actually, here is the recipe itself, which is not so difficult to perform.

All the above ingredients must be thoroughly mixed. Put on the stove and wait until the contents begin to boil. After that, the power of the burner will need to be reduced to the minimum value. Leave the contents to simmer for 90 minutes.
Remember to be careful to ensure that the contents are heated evenly in the pan. Stir and turn the syrup regularly. This will allow the orange peels to cook well.
Orange peels with Jerusalem artichoke must be brought to translucent thick consistency. This process is quite time consuming and can take about 150 minutes. At the end of the candied fruit cooking, the water, in most cases, has already evaporated.
After completing the preparation of candied orange peels, they must be distributed evenly on a baking sheet over the entire surface of parchment paper. Special attention pay attention to the quality of baking paper. To speed up the process, candied fruits can be dried in the oven or in a dehydrator. However, candied fruits, as a rule, dry within a day on their own.

visual recipe preparation of candied fruits orange peels you can see in the next video.

zest from 5 medium or large oranges;
2 cups of granulated sugar;
water;
salt;
1-2 grams of citric acid.

Preparation time: 00:10
Cooking time: 03:10
Servings: 5
Complexity: light

Cooking

Prepare a delicious dessert orange peel You can also use the express method. However, it must be taken into account that quick recipe does not guarantee 100% elimination of bitterness as classic way cooking.

Cooking should start with pre-training crust. To do this, they are washed, filled with water and set to boil. After they boil, reduce the fire and boil the peel for another 10 minutes. After that, it is thrown back into a colander, washed with plenty of cold water, preferably under a tap.
After washing, the crusts are again filled with water, but now about 1 teaspoon is added to them. table salt and put to boil. After boiling, the fire is reduced, and the peel is boiled for another 10 minutes. After that, it is thrown into a colander, allowed to drain and boiled for the third time with the addition of salt.

It is very important to add salt during the cooking process. If this is not done, a sufficiently large amount of bitterness may remain in the crusts, which will spoil the taste of the finished product.
After the third boiling, the peel is thrown back into a colander, washed with plenty of cold water and allowed to drain. After cooling completely, it is cut into strips or cubes, depending on preferences.
Now you need to prepare a syrup from 1 cup of water and 2 cups of granulated sugar. To do this, water is put on fire and allowed to boil, after which sugar is added to it. After boiling the syrup, chopped skins are placed in it. They should be cooked for at least 30-40 minutes.

An indicator of their readiness is a significant thickening of the syrup.
During the cooking process, the mass must be constantly stirred, this will prevent it from burning. Toward the end of readiness, the pieces become transparent. At this point, you need to add the required amount of citric acid.
After the end of cooking, the mass is thrown back into a colander, where it is left until the liquid drains completely. Then, depending on your preferences, there are two options. The first is to roll in sugar and slightly dry, spreading them on parchment paper. The second - immediately put on a baking sheet covered with paper and put in the oven heated to 70 ° C for 1.5-2 hours. After they should also be sprinkled with a layer of granulated sugar.
Still hot candied fruits can also be put into sterilized jars and rolled up with lids. In the future, they can be used in the preparation of various confectionery.

After new year holidays, and not only, there are a lot of orange peels. Do not immediately throw them in the trash, you can make delicious homemade candied fruits from them. They are not only tastier and a hundred times more useful than any sweets, but can also be used in the manufacture of a wide variety of confectionery products. Options for their use in culinary purposes quite a bit of. They are added to various pastries, cottage cheese and dairy desserts and even ice cream.
In the West, for example, they are very popular in chocolate icing. They find their application not only as a dessert, but also as an additive in meat dishes. They give them a refined and very pleasant aroma, as well as a small amount of piquant astringency.

Classic recipe

Classic recipe preparation takes at least 5 days. The first three days the peel is soaked in cold water. It must be changed at least 2 times a day. After the end of the soaking process, it is boiled in lightly salted water for 10-15 minutes and washed thoroughly.
After that, the zest is boiled for 10 minutes in a syrup made from two glasses of sugar and one glass of water. At the end of cooking, add a little citric acid and turn it off. After 12 hours or a day, the container is again put on fire and brought to a boil. After that, the zest is again allowed to cool and brew. After the third boiling, it is thrown back into a colander or sieve and left until the liquid drains completely.
Now the zest is laid out on flat dish, sprinkled a small amount granulated sugar. The resulting mass is mixed and left to dry for 8-10 hours. The finished dessert is transferred to glass jar and put away in a cool dry place.

For cooking, you can also use a mix of peels of various citrus fruits, but the most delicious dessert is obtained from the peel of an orange and lime.

Recipe with spices

You can also prepare candied fruits from orange peel with the addition of spices.

For this you will need the following ingredients:

zest from 7-8 oranges, weighing about 500 grams;
600 grams of granulated sugar;
2 glasses of water;
4 tbsp lemon juice;
bean vanilla;
1 star anise;
peppercorns 3 pcs.

Cooking:

Before cooking, the peel is thoroughly washed. Then it is poured with 3 liters of water and brought to a boil. After that, it should be boiled for another 5-7 minutes, discard the colander, which is then placed under a stream of cold water from the tap.
All of the above steps are repeated twice.
After that, a syrup is prepared from 600 grams of sugar, two glasses of water with the addition of lemon juice and spices. In this case, black peppercorns should be crushed before use. The resulting syrup must be boiled for 5 minutes.
After boiling, put crusts in it and bring it to a boil again. Boil them after boiling should be on very low heat for 1.5 hours. After complete cooling, the syrup is placed in the refrigerator for 10-12 hours.
Further, depending on preferences, the dessert can be left in syrup and used in the preparation of confectionery or put in a colander, let the syrup drain and cut into strips, which are then dried in the oven and rolled in sugar.
A conventional dryer for vegetables and fruits is also very well suited for drying.

You can also prepare a delicious dessert from a mixture of peels of various citrus fruits. For example, good combination obtained by using the peel of orange, lemon and grapefruit. Also interesting taste obtained by adding lime peel. Due to the large amount of bitterness, grapefruit peels must be soaked for 2-3 days before use. If this is not done, they will give ready dessert pretty strong bitterness.
Video:

Benefit and harm

Candied orange peels are an easy-to-make and delicious dessert. At its core, these are boiled in sugar syrup and slightly dried crusts. Depending on the method of preparation, they may look like strips or cubes. Their taste is sweet, with rich citrus aroma and small bitter notes.
The benefit of this product lies in the benefits of the orange peel from which they were made.

They contain a fairly large amount of vitamin C and trace elements.
But their special value lies in the essential oils. They have strong antibacterial properties and therefore help very well in the fight and prevention of various colds.
To improve health and significantly strengthen immune system a day is enough to use all just a few candied strips.
They also have the ability to significantly lower blood cholesterol levels.
In addition, the substances contained in this delicious dessert are very strong antidepressants and help to improve mood and relieve stress of various origins.
The harm from the use of candied fruit is minimal.
It is primarily associated with allergic reactions on the substances contained in the peel. In general, the zest of any citrus crop is quite strong allergen. Therefore, with extreme caution, they should be used by children, pregnant women and people with individual intolerance.
High sugar content and high calorie content also limits their use for patients diabetes and people struggling with being overweight.
Candied orange peel homemade delicious and healthy dessert. But to exclude the manifestation of undesirable consequences when using them, it is necessary to observe moderation. Also, with caution, they should be used by people with various chronic diseases of the digestive system.

Candied orange peels, an invention thrifty housewives Soviet era, popular again. The reason for this is that they natural origin, excellent nutritional properties and the penny cost of the ingredients. Even the recipe, which once frightened with the duration of cooking, now allows you to bring the product to the desired condition in a few minutes.

What are the benefits of candied orange peels?

Which fans are interested in healthy eating, can make dietary ration. It's not about overconsumption: 50 g of candied fruits is enough to nourish the body with fiber and vitamins, and not gain too much. A minimum of sugar when cooking will help to further reduce their calorie content.

Candied orange peel is an energy-intensive product that is very useful for people doing hard work. Among other things, they are compact, and therefore easily fit in a lunchbox for transportation to work and travel.
At correct use candied fruits, you can quickly get rid of extra pounds. The substances contained in them contribute to the breakdown of fats.
Moderate consumption of candied fruits will improve well-being, facial skin, hair structure and relieve vitamin deficiency.

Assume the use of a whole citrus fruit, cut into slices and dried in the oven. Another thing is candied peels, where the waste product - the peel, boiled in sweet syrup, turns into fragrant and healthy treat. The only problem - long cooking taking at least 20 hours.

Ingredients:

peels - 1.5 kg;
sugar - 1.7 kg;
water - 750 ml;
lemon juice - 80 ml;
powdered sugar - 40 g.

Cooking

Soak the peels in water for 5 hours.
Boil in clean water 20 minutes. Cut into strips.
Boil water with sugar for 10 minutes, add lemon juice and crusts.
Boil for 20 minutes and remove from stove.
After 5 hours, return and simmer for an hour.
Dry in the open oven.
After cooling, sprinkle candied orange peel classic with powder.

Cooking candied orange peels involves boiling syrup. The quality of the product depends on its consistency: too thick will deprive the peel of elasticity, and sweet and liquid will prevent the product from sugaring. In this case, it is important to keep the proportions of sugar and water 1:3, and for a balanced taste, add lemon juice and spices.

Ingredients

sugar - 500 g;
water - 1.5 l;
lemon juice - 60 ml;
star anise - 2 pcs.;
vanilla pod - 1 pc.

Cooking

Bring water with sugar to a boil.
Boil with vanilla pod and star anise for 10 minutes.
Pour in the lemon juice.

Candied Orange Peels - A Quick Recipe

Classics are classics, but candied oranges are no worse at home, cooked according to the express method, which takes a couple of hours. To do this, the crusts get rid of excess bitterness by boiling in salted water several times, transferred to syrup and simmered for an hour. After, they dry for two hours in an ajar oven.

Ingredients:

peels - 450 g;
water - 7.7 l;
sugar - 500 g;
lemon juice - 40 ml;
powdered sugar - 20 g;
salt - 20 g.

Cooking

Pour 2.5 liters of cold water over the crusts and boil for 10 minutes.
Change the water, add 10 g of salt and cook the same amount.
Repeat the action.
Cut the crusts into strips, put in a syrup of 250 ml of water and sugar and boil for an hour.
Dry quick candied orange peels in the oven.

Traditionally, candied orange peels are sprinkled with icing sugar, although nothing prevents you from making them from peels. Moreover, the bitterness of chocolate is able to emphasize the astringency and level the cloying candied fruits. Then everything depends on taste preferences- candied fruits can be completely or partially filled with chocolate.

Ingredients:

peels - 600 g;
chocolate - 250 g;
sugar - 1 kg;
water - 2.5 l.

Cooking

Pour the strips with 500 ml of water and boil for 10 minutes.
Repeat the procedure twice.
Dilute 250 g of sugar in 1 liter of water, put the peels and cook for 20 minutes.
Pour another 250 g of sugar and boil for 15 minutes.
Repeat the process twice.
Transfer the peels to the parchment.
Melt the chocolate and pour over the candied fruits.
Leave the candied orange peels in chocolate to dry.

Candied dried orange peels - recipe

Many housewives make oranges from old stocks. This cooking process differs from the previous ones, because during storage, the crusts have become stiff, brittle and overdried. In this case, they are saturated with liquid, soaked and boiled three times in clean water, then sprinkled with sugar and simmered without water, evaporating moisture.

Ingredients:

water - 5.5 l;
peels - 300 g;
sugar - 300 g.

Cooking

Soak the peels in 1 liter of water for 30 minutes.
Cut into strips, pour 1.5 liters of water and boil for an hour, changing the water every 20 minutes.
Drain the water, add sugar and simmer without water for 40 minutes.
Dry in the oven.

Candied orange peels in the microwave

The classic recipe for making candied orange peels is long, the fastest one still takes several hours, and the microwave copes with the delicacy in 25 minutes. At the same time, in the microwave, you can cook the zest and dry the candied fruits. Happy owners can only pre-soak the crusts in boiling water for 10 minutes.

Ingredients:

peels - 350 g;
sugar - 180 g;
boiling water - 700 ml.

Cooking

Soak the strips in boiling water for 10 minutes.
Drain the water, add 90 g of sugar and cook in the microwave for 6 minutes at 700 watts.
Add sugar and repeat the action.
Drain excess syrup and dry at medium power for 8 minutes.

Knowing how to store candied fruits at home will help increase the shelf life of the product. Many people know that the candied product should be stored in sealed container, better - in a dark place, and if we are talking about candied fruits in sweet syrup - in the refrigerator. Candied fruits themselves are unpretentious, but a few subtleties should still be taken into account.

Candied fruits are not subject to temperature changes, easily tolerate freezing and can be stored in a freezer or cellar.
Store candied fruits in a glass container with a well-tightened lid.
It is unacceptable to keep candied fruits in a humid room, over time they will stick together and lose quality.

Candied fruits are a sweet that came to us from the east and gained great popularity among professional chefs and housewives who love to treat their family with healthy and tasty delicacies.

We are used to, if necessary, buying sweets on the way home in the nearest stores, but making candied oranges at home is much easier than it seems at first glance.

Try to do candied oranges on your own at least once and you will see for yourself.

Candied oranges - general principles of preparation

There is nothing difficult in preparing candied oranges. The main thing is to pick up fresh, unspoiled fruits, rinse them thoroughly and boil them several times to remove the bitterness inherent in citrus fruits. The same process should be followed when preparing candied fruits from lemons, grapefruits, suites, limes, tangerines.

In addition to the fruits themselves, only sugar and water will be needed, and if desired, additional ingredients can be used to decorate candied fruits: powdered sugar, chocolate and others.

At least the pulp, even the orange peel is boiled in sugar syrup with the addition of spices, then cooled and dried in the oven.

Cut the orange should be small, but not too small pieces. It can be cubes, sticks, circles, stripes, stars - depending on taste and aesthetic preferences.

Store candied oranges in hermetically sealed opaque packaging for no more than 6 months.

Ready-made candied fruits can be eaten instead of sweets, added to pastries, decorated with tarts and cakes, cakes and other desserts. Besides citrus fruits is an excellent tonic additive to black and green tea, which gives 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;

Powdered sugar for decoration.

1. We wash the oranges with special care, then pour boiling water over them.

2. Cut the prepared fruit into cubes no more than half a centimeter thick.

3. Put the sliced \u200b\u200bsticks into a pan of a suitable size, pour 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 back on the fire. We repeat the procedure with cooking 3-4 times - this will remove the bitterness inherent in the orange peel.

4. After the fourth cooking, we throw the orange slices into a colander, allowing the liquid to drain completely.

5. Pour three glasses of water into a clean saucepan, pour sugar and citric acid, add spices to taste.

6. Bring the mixture to a boil, put the prepared orange into the resulting syrup.

7. Cover the pan with a lid, reduce the heat. Tomim candied oranges for 1.5 hours. This time is enough for the candied fruits to soak in sugar syrup and become transparent.

8. When the time for cooking is up, we are not in a hurry to remove the candied fruits from the pan, let them cool completely in the syrup, then put them in a colander, letting the sweets dry a little.

9. Roll the finished candied fruit in powdered sugar Lay out neatly on a baking sheet lined with parchment.

10. Dry for 40 minutes in an oven preheated to 90 degrees.

2. Candied orange peel

One and a half glasses of granulated sugar;

Peels from five to seven oranges;

2 g citric acid.

1. Remove the peel from the oranges, put it in a saucepan.

2. To remove 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 throw them into a colander, letting the water drain.

4. Cut the finished peels in small pieces: blocks, squares, figures.

5. Pour one and a half glasses of water into the pan, pour sugar, cook the syrup.

6. As soon as the granulated sugar is completely dissolved, pour in the prepared orange peels. Boil for 45-50 minutes.

7. 5-8 minutes before readiness, add citric acid and mix.

8. At the end of cooking, we shift the candied fruits into a colander, and after the excess syrup has drained, lay them out 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. Thoroughly washed oranges pour boiling water for 10 minutes, rinse, pour again. We throw it away in a colander.

2. As soon as the oranges are 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. Simmer oranges over low heat for about an hour.

5. Transfer the transparent golden candied citrus fruits to a wire rack in the oven, dry for 15 minutes at 100-120 degrees.

6. In the meantime, candied fruits reach fully prepared, 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 orange mugs into cooled chocolate, spread on baking paper and send for 30-40 minutes in the refrigerator.

4. Aromatic mannik with candied oranges

1/2 cup vegetable oil;

Vinegar-slaked soda;

Candied oranges - the amount to taste.

1. Pour the semolina into a bowl, pour the grits warm milk. Mix thoroughly, leave for 30 minutes, allowing the semolina to swell.

2. While the cereal reaches the condition we need, we separate the proteins from the yolks.

3. Beat the whites, pouring sugar into them, until a stable foam forms.

4. Pour into the resulting protein mass flour, extinguish the soda with vinegar here, gently stir until smooth.

5. In another container, beat the butter with the yolks, then combine both mixtures in one large bowl.

6. Add swollen semolina to the mixture, mix so that the mass is obtained without a single lump.

7. Lubricate a special baking dish with margarine, sprinkle with semolina.

8. Pour the dough into the mold.

9. We spread candied oranges on top in a chaotic manner, slightly drown them with a fork in the dough.

10. Bake mannik for 30 minutes, turning on the oven at 180 degrees.

11. We take out the pastries after it has completely cooled down.

5. Cottage cheese pie with candied oranges

100-120 grams of candied oranges;

500 grams of cottage cheese;

0.5 cups of granulated sugar;

A teaspoon of baking powder;

Vanilla sugar, powdered sugar - to taste.

1. Whisk the whites separated from the yolks until they become white foam.

2. Mix the remaining yolks with cottage cheese, granulated sugar, vanilla sugar, pounded with a fork.

3. Put candied fruits in the yolks, mix, then add the protein foam.

4. Mix flour and baking powder.

5. Enter in small portions flour mixture in curd mass, mix.

6. Lubricate the silicone baking dish with oil, put it in it curd dough with candied oranges.

7. Cooking at 200 degrees for about 45 minutes.

8. Sprinkle ready pie powdered sugar.

6. Candied orange muffins

80 grams of sour cream;

A glass of granulated sugar;

One and a half glasses of flour;

100 grams of margarine;

Soda slaked with vinegar.

1. Melt with any convenient way whether it's a microwave or water bath, margarine. Let's cool it down.

2. Beat eggs with sugar, add sour cream to the mass and slaked soda. We mix.

3. Pour the cooled melted margarine into the egg mass, pour in the flour and knead well.

4. Pour in candied fruits. Once again, mix everything thoroughly, determine the amount of candied fruits to your liking.

5. Put the dough in Silicone forms, filling them in height by 2/3.

6. We arrange the forms on a dry baking sheet, cook muffins with candied oranges in an oven heated to 200 degrees for half an hour.

Small, thick-skinned oranges are great for making candied fruits.

If candied fruits are cooked correctly, then they should not stick to your hands, they should be dry, but at the same time juicy, not hard.

You can not drain 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 leftover syrup to make next game candied fruit.

Do not use spoiled fruits for making treats, they will spoil not only appearance candied fruits, but also their taste.

The longer you soak the orange after boiling in syrup, the sweeter the candied fruits will turn out.

When preparing candied fruits, you can use various spices to give special flavor notes to sweets: cloves, star anise, ginger, cinnamon, cardamom. Just be careful with the amount of spices used, an excess of spices will simply kill the taste of an orange, making candied fruits inedible.

Ready-made candied oranges can be rolled in melted chocolate, powdered sugar, granulated sugar, coconut flakes, chopped almonds or walnuts.

Candied orange peels can be easily and quickly prepared at home. I use such candied oranges (as well as lemon, tangerine and lime) throughout the year for various home baking( , ). 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.
In the finished sugar syrup (regular or caramel - according to your desire), pour the chopped orange peels, 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.