Orange Peel Candy. Cottage cheese pie with candied oranges

Candied orange peels are one of the practical recipes for "recycling" valuable peels, which in most cases are thrown away. Yes, you can dry orange peels and use them as an additive in making tea or using them as fertilizer for the garden. But, nevertheless, candied fruits are the most worthy and sophisticated solution!

The recipe cannot be called complicated, but you can’t call candied orange peels a simple dish either. It takes a certain amount of time and effort. Perhaps the most difficult thing is to collect at the same time a sufficient number of crusts of the same or almost the same freshness in order to prepare a portion of candied fruits.

Immediately decide on the area on which the candied fruits will be dried, it can be a baking sheet or a large lid from a plastic tank, a tray.

Candied orange peels are a delicious homemade treat made from almost nothing. Grinding candied fruits into small cubes, you can add them to pastries or use them to decorate desserts.

Finished candied fruits can be additionally decorated by dipping each slice halfway into melted chocolate.

Candied orange peels can be stored for a long time, provided that they are in a dry, well-ventilated place.

We will tell and show you how to make candied orange peels at home, the first recipe is quite simple and quick, the second is more presentable - with chocolate.

Taste Info Berries and fruits / Sweets

Ingredients

Crusts from 3-5 medium-sized oranges;
Water (for syrup) - 1 cup;
Water (for syrup) - 1 cup;
Salt - 0.5 tsp;
Lemon juice or citric acid - 0.5-1 tsp;
Sugar (for rolling) - 1 cup.

How to make candied orange peels at home

Rinse the oranges thoroughly using a moderately stiff brush or washcloth with soda. Using a small, sharp knife, very carefully and carefully make cuts in the oranges, cutting through only the peel, and remove the peels from the oranges in segments. This is easy to do with your hands, but you can take a tablespoon and, running it under the peel, easily separate the crust from the pulp.

Cut the resulting crusts into cubes about 5 mm thick. It is desirable that the crusts be cut into slices of the same shape and thickness.

Pour about 1 liter of clean water into a saucepan, put crushed orange peels, bring to a boil and cook on the lowest heat for 10 minutes. Drain the water, pour the same amount of clean water, add salt, bring to a boil again and cook for 10 minutes. Reception with salt water will help remove excess bitterness from the crusts.

Drain the salted water, discard the orange peels in a colander or large strainer.

In a saucepan, combine water and granulated sugar for syrup. Stir.

Bring to a boil and add the orange peels to the boiling syrup. Boil them for another 10 minutes. Turn off the heat and leave the candied fruit in the pan until it cools completely and is additionally soaked in syrup.

Now the most painstaking work. Put the candied fruits on a baking sheet covered with parchment paper so that the individual pieces do not touch each other. It is very convenient to do this with long tweezers. Candied fruits can be caught one at a time from the syrup, you can immediately throw everything into a strainer, let the syrup drain, and then lay it out for drying.

Candied fruits can be dried in the oven at 50 degrees with the door slightly ajar. You can arrange candied fruits on a hot balcony, on a sunny windowsill.

Candied orange peels should thicken, slightly harden, and then they can be rolled in small batches in granulated sugar and put ready-made candied fruits in a beautiful vase or tin box.

This is a wonderful natural delicacy that is perfect for tea or a cup of coffee.

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Candied orange peels in chocolate

Candied fruits are an unusually tasty, and most importantly, healthy and low-calorie dessert, which is distinguished by its exquisite relish. A delicacy is prepared from various fruits with great juiciness or from citrus peels. The latter are distinguished by a special, viscous aftertaste and greater benefits for the body. Candied fruits are a great addition not only to tea, but also to a glass of light white wine or champagne. Buying a treat in the store today is not a problem. Dessert is presented in a huge assortment that boggles the imagination of even the most sophisticated gourmet. However, the price of candied fruits also causes sincere amazement. For a handful of delicious treats, you will have to pay an amount that you can live on for several days. That is why we offer you a recipe for candied orange peels in chocolate. A hand-made delicacy is much tastier than a store-bought dessert. And it's not worth talking about its cost! After all, many simply throw the orange peel in the trash. After studying the step-by-step recipe, you will surely find a worthy use for citrus peels. The whole family will be delighted with such candied fruits. After all, it is not every day that one manages to taste such an exquisite and amazingly tasty delicacy!

Ingredients:

oranges - 4 pcs.;
chocolate (black or milk) - 400 g;
water - 6 l + 3 tbsp. for syrup;
sugar - 4 tbsp.

Cooking:

Rinse the oranges in warm water, then pat dry with a kitchen towel or paper towel. Cut off the ends that are on both sides of the citrus.

Now you need to peel the fruits with a sharp small knife or a special tool. Peel off the peel in strips, moving from one cut end to the other. If you can’t remove the skin with thin ribbons, don’t worry! This is possible only with the help of a special device. Peel off the skin in wider strips and then cut into strips about 0.5 cm thick.

Now, from each resulting stripe, you need to remove the white part. As a rule, it gives dishes an unpleasant bitterness. This procedure can be easily done with a regular knife.

Bring three liters of water to a boil in a convenient saucepan. Send orange blanks to the bubbling liquid. Cook at a low boil for 2-3 minutes. Drain the orange peels in a colander. Take clean water in a saucepan and bring it to a boil again. Again, send the blanks to boiling water. Cook for another 2-3 minutes, then fold back into a colander. This procedure is necessary to remove bitterness, which is found in small amounts in orange peels.

Pour 3 cups of sugar into a convenient bowl. Fill it with water in the same amount. Put the container on the stove and, stirring occasionally, bring to a boil. Place the citrus peels in the bubbling syrup. Cook at a low boil for one hour. Put the finished crusts back in a colander.

Pour the remaining sugar into a convenient bowl or work surface. Roll the cooled blanks in sweet crystals on all sides. Place the sugar rinds on a wire rack so that they are well soaked. Distribute them so that they lie in one layer.

Do this with all the crusts you have.

While the citrus peels are saturated with sugar, prepare the chocolate. Break the tiles into pieces and place in a suitable container. Melt the chocolate in a water bath, remembering to stir it with a silicone spatula so that the product does not remain on the walls of the dish.

Prepare the parchment on which you will lay out the finished dessert for solidification.

Grasp the tip of the orange peel with two fingers, then dip into the melted chocolate, then place on the parchment to set. Do this with all preparations.

Let the dessert harden, and then transfer it to a beautiful candy bowl and serve it to the table. Candied orange peels should be stored in a cool place to prevent the chocolate from melting. Bon appetit!

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.

You can get a more refined delicacy if you dip the resulting candied fruits into melted chocolate;
In addition to oranges, lemons and grapefruits can be used to prepare candied fruits, but the latter are best prepared according to the classic recipe, because they are more astringent);
Traditionally, only thinly cut zest is used for candied fruits, but thick peels can also be used, just the taste will be more tart;
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;
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 finished candied fruits into the warm glaze (without sprinkling with sugar or powder), you will get real sweets (you can not add butter). 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 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.

A sweet treat for tea made from natural ingredients. TOP 4 recipes for candied oranges. How to cook them correctly?
The content of the article:

Candied orange peels are a tasty and healthy treat that will require the simplest ingredients that are sure to be found in every home. Candied orange can be given to children without fear, because they will only bring health benefits. In stores you will not always find a natural product, without flavorings, preservatives and dyes. It is best to cook lady sweets, and you will now learn how to make candied orange peels correctly.

How to cook candied oranges?

To pamper loved ones, especially children, with your culinary masterpiece from oranges, you only need sugar and citrus peel. Cut off the crusts, taking a little pulp. So you get a tastier and richer delicacy.

Candied orange peels are prepared at home for a long time. But don't be afraid of this. You just need to keep the peel in water for a long time 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, without impurities of chlorine and rust.

For a long time it is necessary to keep the crusts in sugar syrup so that they are saturated with it. Candied fruits are boiled in the same syrup. After that, they are dried and only then they fall on the table. As a result, soft, syrup-dipped or completely dried sweets can be obtained.

Kids prefer soft or completely dried candied fruits. They can be taken with tea or eaten just like that. In appearance, they turn out to be a 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. It is better to choose a place for this cool. Keep syrup-filled and soft sweets in the refrigerator or freezer, because they spoil faster.

With candied citrus fruits, you can not only drink tea, but you can also use this delicacy in cooking. Many housewives prefer to decorate baked goods with chopped sweets. Easter cakes often include candied oranges. With this delicacy, biscuits are fragrant and tasty.

The syrup that remains from the preparation of candied citrus fruits can be poured over the cake layers during baking. And also it is good to add it to tea for taste. Some housewives prepare homemade alcoholic drinks using such a syrup. For example, you can make an orange flavored tincture.

Benefits of candied oranges

Candied orange peels are a natural product. They do not contain any artificial additives or sulfur oxide, which is often processed in store-bought 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 later.

In the process of cooking, vitamin C is lost from an orange, so you should not count on strengthening immunity with the help of this delicacy. In this product, in general, after cooking in sugar syrup, little remains of vitamins.

But the glucose contained in candied oranges is also important to us. Without it, our brain cannot function properly. If you really want to eat something sweet, then it’s better to please yourself with candied orange rather than chocolate or gingerbread. There will be more benefits to the body, because the calorie content of candied fruit is lower.

In addition, orange sweets help to cheer up. The smell of fruit adjusts the body to a working mood. If you are depressed or just a little sad, then this orange treat will help you out.

The benefits of this treat are in the field of finance. Orange candied fruits will require very little from you. Fruits are inexpensive, the peels from them are usually thrown away, and here they will go for processing. Sugar is found in the house of every housewife.

We warn you that you should not get too carried away with candied oranges. Sugar in large quantities can ruin your teeth, and also negatively affect your figure by adding a few extra wrinkles on your stomach.

TOP 4 Candied Orange Peel Recipes

On the Internet, you can find many recipes for candied orange peels. We will share with you proven options for preparing this citrus delicacy.

Everyone will like this version of candied oranges. It is ideal for beginner housewives. Children can be pampered with such sweets, because they do not contain additional additives and spices.

Calorie content per 100 g - 300 kcal.
Number of servings - 10-15
Cooking time - 36 hours (with soaking, boiling and drying)

Ingredients:

Orange peels - 1 kg
Sugar - 1.2 kg
Lemon - 1/2 pc.
Water - 500 ml
Powdered sugar - 1 tbsp with a slide

Step by step preparation of classic candied oranges:

Start preparing orange joy in the evening, as you need to keep the peels in water all night. During this time, all bitterness will leave them.
Peels at the soaking stage can not be cut finely. It is enough to divide the orange into 4 parts and separate the peel from it with a slight sticking of the pulp.
Remember to change the water periodically. During the night, you have to get up 3 times and change the 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.
Drain the peels in a colander and rinse well under running water.
From the orange peels, separate the white part with a knife. This part will become very soft during soaking and cooking, so it will not be difficult to separate it.
Cut the peels into long strips, no more than 0.5 cm wide. This size is ideal for soaking them in sugar syrup and then drying them.
Now start preparing the 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 the juice from the lemon and strain it through cheesecloth or a sieve. Send it to sugar water.
Now toss the sliced orange peels into the syrup. Boil them for 20 minutes with the lid tightly closed. Make the fire moderate. While the crusts are cooking, stir them a couple of times so that they do not burn.
Now leave the boiled orange peels to cool. Ideally, the peel should be left to lie down until the morning.
Then put the crusts in syrup back on the stove. Cook them over low heat, stirring constantly.
Add the vanilla pod and cook the peel with the lid open. Cook it at this stage until all the liquid has evaporated.
Next, move on to drying the orange treat. To do this, place a sheet of parchment paper on a wide baking sheet, and lay 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.

Try not to overdry the candied fruits so that you can safely bite them off and enjoy this wonderful culinary masterpiece. Put the finished dish on a plate and sprinkle with powdered sugar. Bon appetit!

This recipe is for those who love spicy treats. It is better not to give such candied fruits to children, so as not to cause problems with digestion. And not every child will like this version of candied oranges.

Ingredients:

Orange peels (from 8-10 medium fruits) - 500 g
Sugar - 600 g
Pure water - 400 ml
Lemon juice - 4 tbsp.
Vanilla - 1 pod
Star anise - 1 star
Allspice peas - 3 pcs.

Step-by-step preparation of candied oranges with star anise and allspice:

Wash oranges thoroughly. Since the crust is used in this dish, it must be washed as best as possible. For this purpose, use a special grater for washing fruits and vegetables.
Cut the oranges, grab about 1 cm of the pulp along with the peel. Cut off the ends of the fruit and discard. They should not be included in the dish.
Pour 3 liters of water into a large saucepan and put on fire.
Then bring the water to a boil and throw in the crusts. Boil them for 3-4 minutes. The fire must be weak.
Next, turn off the fire and put the peel on a sieve. Rinse it under running cold water.
Let the water drain completely from the crusts. And rinse again. Repeat this procedure 3-4 times.
In a large saucepan, add 600 grams of sugar and 400 ml of water.
Send lemon juice, vanilla, pepper and star anise here. At the same time, cut the vanilla pod lengthwise and scrape out the seeds, leave it all in the syrup. Crush the peppercorns with a knife.
Boil the syrup for 5 minutes.
Next, send the crusts to the sugar syrup and bring to a boil.
Now reduce the heat and simmer the peel for an hour and a half.
After this time, turn off the fire and leave the peels to cool completely in the pan.
Transfer your future candied fruits to another bowl and put in the refrigerator. Let them lie there until the next day.
Drain the peel again in a colander and let the remaining syrup drain. Cut the crusts into thin strips or cubes.
Next, take a baking sheet and cover it with parchment paper.
Put candied fruits on paper and send to the oven. Dry them at a temperature of 80 degrees for at least 6 hours until fully cooked.
Then remove the candied fruits in a glass container and keep them under the lid so that they do not dry out.

You can not dry candied fruits, but pour syrup and store in the refrigerator in a glass jar with a lid. Choose the storage option that suits you best.

Quick recipe for candied orange peels

If you really want candied oranges, 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 sand - 2 tbsp.
Powdered sugar - to taste
Water - 7.5 l
Salt - 2 tsp
Citric acid - 2-3 g

Step-by-step preparation of candied citrus fruits using the express method:

Wash the oranges and lemons thoroughly and cut off the skins.
Place the peels in a saucepan, pour 2.5 liters of water and put on fire.
Bring the crusts to a boil, then lower the heat and simmer for 10 minutes.
Put the crusts in a colander and rinse thoroughly under running water. The water should be as cold as possible.
Then put the peel back into the pan and pour 2.5 liters of cold water.
Throw in 1 teaspoon of salt. It is needed to quickly eliminate bitterness.
Boil the peels over moderate heat for 10 minutes.
Put the peel back on a sieve, put it under a stream of cold water and then put it back in a saucepan and pour 2.5 liters of water with the addition of 1 teaspoon of salt.
Boil the crusts again for 10 minutes.
Boiling field again throw them in a colander and rinse.
After the water drains, cut the peel into thin strips. Their width should be approximately 0.5 cm.
Now start making sugar syrup. Take a saucepan and pour 1 cup of water into it. Put the saucepan on the stove. Add 2 cups of granulated sugar.
When the syrup boils, dip the peel into it.
Cook the crusts over moderate heat for about 30 minutes. Stir the mixture constantly.
As soon as almost all the liquid has evaporated, 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 drip off. Cool and roll them in powdered sugar.
Then cover the baking sheet with a sheet of parchment and spread the candied fruits on it.
Send candied fruits to dry in the oven. The temperature in it should be 80 degrees. Continue drying for 6-7 hours. Make sure they don't dry out.

Candied oranges with butter

In this way, the delicacy is prepared simply and quickly. The whole process takes approximately 4 hours. Agree, compared to the classic version, this is a quick recipe for candied orange peels. Butter will prevent the peel from burning to the bottom of the pan during cooking and will make candied fruits more tender.

Ingredients:

Oranges - 5 pcs.
Sugar - 2 tbsp.
Water - 1 tbsp.
Butter - 1 tbsp.

Step by step preparation of candied oranges with butter:

Rinse the oranges well, remove the peel from them. It is convenient to do this by cutting the fruit crosswise on top.
Then cut the peels into thin strips.
Place the crusts in a saucepan and cover with water just enough to cover them.
Put on fire and cook for 20 minutes.
Drain the water, rinse the crusts and repeat the process 5 times. This will de-bitter the citrus peels.
When you cook the crusts for the last time, put a pinch of salt into 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 orange peels into boiling syrup. Cook the peel over low heat until the liquid has almost completely evaporated. This will take approximately 2 hours. In this case, stir the mixture constantly.
Transfer the candied fruits to a sieve and let the remaining syrup drain. Place them on a plate sprinkled with sugar.
Gently turn the candied fruits so that they are all evenly coated with sugar.
Dry them on this plate, right on your kitchen counter, for hours. Here's your treat and you're done!

Hello my dear readers! You know, I'm a terrible bastard! I'm sorry to throw the crumbs off the table. I will certainly give them to the birds - I will pour them out onto the terrace, where sparrows always “hang out” in the morning, knowing my habit of preparing breakfast for them in the evening. Neighbor dogs come to me for "humanitarian aid - I leave them bones, cracklings, veins and other "delicacies" respected by dogs in an old bowl. I never raise my hand to throw orange peels into the bin. After all, candied orange peels are wonderful in muffins cottage cheese casserole or just with tea.

It is a pity that oranges categorically do not grow in our area. Otherwise, I would constantly eat them and cook candied peels all year round. Indeed, with the help of this wonderful citrus, even very prosaic dishes and modest pastries can be made a “grand weekend”. The chicken baked with oranges instantly "suspends" and begins to think of itself as at least a turkey. And the native and close Easter cake, with the addition of candied orange, decisively changes its name on panettone.

It was because of the Italian Easter cake that I saved the orange peels already cut into cubes, literally tearing them out of the hands of my guest, who decided to help me clear the table after dessert and fruit. The lady looked at me in fear, but did not dare to argue. To my belated explanations, she categorically objected that sweets are unhealthy.

By the way, the same champion of healthy eating imperceptibly "destroyed" a whole plate of candied oranges. This unfortunate event happened while playing chess with our mutual friend. Interspersed with thoughtful reflections with rare phrases with dissonant terms like "middlegame," zugzwang "and" gambit ", players recklessly, like seeds, ate golden-red sweet stripes. The frightened female gaze after receiving a checkmate was not directed at all at her defeated king, but at an empty container, where half an hour ago a provocative hill of candied fruit “lyed”.

I never manage to collect a decent “batch” of crusts at one time. All citrus fruits are expensive for us and we do not buy them often. I take advantage of every opportunity and cook candied fruits even if I manage to become the owner of the robes of only one orange. The last time I had "already" a little over 100 grams. And I was not too lazy to transform them into a fragrant delicacy. Candied fruit turned out not so little - it’s enough for a small panettone. If the husband and grandchildren do not destroy them ahead of time, of course.

Candied orange peel recipe with step by step photos

Ingredients

Peels from "thick-skinned" oranges.
Sugar.
Water.
Lemon juice or citric acid.

How to cook

Let me remind you that if you decide to use peels, then oranges should be thoroughly washed with warm water, soap (odorless) and soda.
Soak orange peels in plenty of cold water, changing the water to fresh water every hour and a half. This should be done without fail - some "bads" will come out into the water, with which the manufacturer carefully "stuffed" the fruits. The more often you change the water, the better. We stretch the process of "bathing" for 8-10 hours, and more is possible. Only in this case it is better to keep the container with crusts in the refrigerator so that they do not sour.
Weigh the "soaked" crusts. I got 134 grams. That's exactly how much sugar we need to take for cooking homemade candied oranges.
Now we take three times more water than sugar - in my case it is 405 grams, add sugar, stir and bring the syrup to a boil.
We put the crusts, cook over low heat with occasional stirring, 1 hour.
This is what orange peels look like after boiling in syrup. Leave alone for 10-12 hours to soak.
The next day, cook again on low heat. Now it is necessary to interfere constantly - there is little liquid, and burning should not be allowed. I cooked until there was almost no syrup left, at the end I squeezed out a little lemon juice (from about two "circles" of lemon for such a meager amount).
Now we take a large flat plate, tray, dish - what is available on the farm. Lubricate with a thin layer of butter. If there is a lot of syrup left, then put the crusts on a sieve so that the syrup stacks.
Put candied fruits on a plate. Dry for 2-3 days. I dried for 2 days at room temperature.
Roll candied fruits in sugar, store in a jar in the refrigerator until use.
These are such cute and tasty candied fruits.

My remarks

Candied fruits according to this recipe are elastic, but rather soft. They are not meant to be stored for a long time. They should be consumed as soon as possible after preparation. However, they are always quickly “dispersed” by homemade ones and they have practically no chance of spoiling.
Considering the prices for ready-made candied fruits from orange peels (we have an average of 300 hryvnia per kg), it is worth learning how to make them at home.
I will not go into details, I will only say that the harm of candied fruit is excessive sweetness. But we do not eat them in kilograms. They can also be harmful if cooked without first washing and soaking for many hours.
The undoubted benefits of candied fruits - they are simply delicious, as my friend said above in the text. Sunny bright view, taste and aroma can cheer you up. In our time of troubles, this is no longer enough!
If you like the combination of salty and sweet and sour, then please also pay attention to the duck in the oven with orange glaze, fried duck breast with cherry sauce, Tiffany salads and Tenderness with chicken and prunes. I think you will enjoy these recipes.

While I sat for several hours and worked on the article, my back was terribly numb and hurt. Maybe I need to get a posture corrector. to feel comfortable.

As of today, the program is probably over. I have long owed you, my dear readers, a recipe for custard cakes, but soon they will still appear on the pages of my blog. And there will definitely be a panettone cupcake and Easter cakes with these or other candied fruits, if today's ones cannot be saved.

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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 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 have been processed with (which is very important lately), 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 hot water into the melted caramelized sugar, 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.
You can add candied orange peels to various muffins and cookies, desserts, pastries instead of or along with raisins. Or just put it on a plate and slowly “eat” with the family.