Orange Peel Recipes. Candied Orange Peels: Easy Homemade Sweets Recipes

Not so long ago, I learned about the existence of a very unusual recipe for making homemade healthy sweets. It all started with the fact that my children brought such homemade candied fruits from school, they were treated to them and they wanted to let me try a new and hitherto unseen delicacy. And I tried :) And the result of that event was this recipe that you are watching now.

As you may have guessed, we all liked homemade candied fruits and I started looking for a recipe in the hope of making homemade candied fruits from orange peels on my own.

Having studied the recipes for making candied oranges offered on the Internet, I set about implementing the idea. But the preparation of candied orange peels starts a day before the actual start. This is because you first need to get rid of the bitterness in the orange peel, and this is done by soaking the peel in water with the addition of a small amount of salt. After a day or at least 10 hours of such soaking, the bitterness from the crusts goes away and after that you can safely count on the delicious taste of future candied oranges.

If you do not take into account the soaking of the peels, the preparation of candied oranges does not take much time. It was very interesting for me to cook them, I was eager to see and try the result of my labors. And the result did not disappoint me.

Cooking time: 30 minutes

Ingredients:

• 3 oranges (peel)
• 1 tsp salt
• 1 glass of sugar + 5 tbsp. Sahara
• 0.5 cups of water
• 0.3 tsp citric acid

Candied orange peels at home

The peel from oranges should be carefully removed, leaving it as intact as possible. I did this: I cut the peel along the “equator”, and then made the same vertical cut. Then carefully peeled off the peel, it turned out 4 identical pieces of orange peel from each orange. At the same time, the oranges themselves remained absolutely intact and the children and I ate them safely.

We put the orange peels in a deep container and fill them with water. Add a teaspoon of salt, stir lightly and leave the peels to soak in water for a day or less. During this time, the bitterness from the crusts will go away.

I've had days. Drain the water from the crusts and cut them into beautiful thin slices.

We send a glass of sugar and half a glass of water to the pan. Let's make sugar syrup. We send the pan to the stove and turn on the medium heat. Without interfering, we wait for the complete dissolution of sugar in water and the active boiling of the syrup.

Add citric acid and chopped orange peels to the boiling sugar syrup.

Boil them in syrup until it completely evaporates and soaks into crusts. Stir crusts from time to time. It took me about 12-15 minutes for the whole process of boiling the syrup.

We lay out the finished candied oranges on a sheet of parchment (do not be afraid, they will not stick) and sprinkle them with a few tablespoons of sugar. Use your hands to help the sugar spread evenly. We leave the candied orange peels to dry on parchment until the next day.

So the candied orange peels are ready. They retained their aroma and color, remaining bright as the sun. As it turned out, such candied oranges are very tasty to “nibble” with a cup of tea or coffee. And they are great for baking (they can be finely chopped and added to muffins, muffins, pies).

I hope you enjoyed my recipe for candied orange peels. Try and you repeat my culinary experience. Bon appetit and see you soon!

candied orange- a simple, but tasty and healthy product, which is boiled in thick sugar syrup, dried to a slight hardness and candied orange peels. This oriental sweet has taken root perfectly on our table and has become a popular component of many dishes.

Externally, candied oranges look like thin candied strips of orange peel (see photo), not as bright as fresh oranges, but with a pleasant citrus aroma. They taste sweet with a slight tartness.

Unfortunately, manufacturers of candied oranges sometimes introduce artificial dyes into the product to improve their presentation, which significantly reduces the beneficial properties of candied fruits, and sometimes even makes them harmful to the human body.

Beneficial features

Candied oranges inherit their beneficial properties from the fresh orange peel from which they are made. So, they have a lot of vitamin C characteristic of all citrus fruits, which strengthens the walls of blood vessels and capillaries, as well as vitamins B1, B2, A and PP. Of the micro and macro elements, potassium, calcium, magnesium, phosphorus and iron can be mentioned.

But especially valuable candied oranges are the essential oils of orange contained in their composition, possessing pronounced antibacterial properties and effectively fighting colds(including infections). Thanks to this, candied orange peels are a proven remedy for the prevention of colds and flu. Especially if you cook them yourself, because such a natural product is considered the highest quality and most effective.

How to do at home?

Many people think about how to make candied oranges at home. And all because this product is not only tasty, but also useful. Oddly enough, it is prepared quite easily.

To prepare candied oranges according to our recipe, you will need a glass of orange peels and sugar. Peel should be poured with cold water for a couple of days and changed at least 2 times a day. Approximately 3-4 hours after the start of soaking, the white skin should be carefully removed from the inside of the crusts, as it is bitter. Do this without fanaticism, otherwise the candied fruits will turn out too thin..

Soaked and peeled orange peels should be cut into thin strips, pour fresh water and boil for 10-15 minutes, and then let it drain well, transfer to a saucepan, add sugar and put on a slow fire, stirring occasionally. At first, the candied crusts will give juice, but then all the liquid will evaporate. After that, they can be removed from the heat, put on a baking sheet lined with parchment and sprinkled with sugar, crushed with sugar again, mixed, sent to the oven and held there for about half an hour at a temperature of 40 degrees. From time to time, candied fruits should be stirred, at the same time making sure that they do not dry out.

Ready candied oranges can be transferred to a jar or a plastic bag and stored for up to six months.

Use in cooking

The use of candied oranges in cooking is quite diverse. This is one of the most popular candied fruits used for cooking various dishes.

Candied orange peels are good and healthy on their own, as an independent dessert. It's a great alternative to candy. In addition, they are put in pastries, curd desserts, creams, ice cream. Especially popular in the West are cupcakes with candied oranges and the orangette dessert, which is candied orange peels in dark chocolate glaze.

However, the use of candied oranges in cooking is not limited to desserts. They are added to cereals, as well as sauces for meat dishes and poultry, to which candied fruits give a pleasant astringency and delicate citrus aroma.

The benefits of candied oranges and treatment

The benefits of candied oranges for humans lies in their amazing composition. Fresh, we do not eat orange peels. Unless we add a little grated zest to desserts. Therefore, candied fruit is one of the few ways to eat this important, nutrient-rich part of citrus, which is a component of the complex treatment of many diseases, primarily colds.

It is in the orange peel that there are especially a lot of phytoncides that fight viruses and bacteria. If you eat a few candied orange peels a day during a flu epidemic, you can significantly increase immunity and protect yourself from the disease.

They also contain substances lowering the level of bad cholesterol in the blood.

In addition, orange peel is an excellent antidepressant that relieves stress and improves mood.

Harm of candied oranges and contraindications

The harm of candied oranges is primarily associated with a high risk of an allergic reaction to them, since citrus peel is a strong allergen, and this property is preserved in candied fruits. Be especially careful when offering such candied fruits to children..

The increased content of carbohydrates, primarily sugars, makes this product high-calorie (301 kcal per 100 g), and therefore people struggling with excess weight need to use candied fruits with extreme caution, although oranges in this sense are one of the least harmful.

In addition, candied oranges, like any other, contraindicated in people with diabetes.

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:

1. 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.
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
6. 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.
   
   
7. Pour chopped orange peels into the finished sugar syrup (regular or caramel - according to your desire), mix.
   
8. 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.
   
9. 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.
   
10. 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.
    
11. 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.
12. 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.
    

Bon appetit!

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

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

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

Healthy candied oranges

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

For cooking you will need:

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

Step by step preparation:

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

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

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

Cooking step by step:

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

Prepare the ingredients.

Wash oranges thoroughly under running water and rub with a brush.

Advice. In addition to oranges, lemons and grapefruits (with red or pink flesh) are also suitable for making candied fruit. Grapefruits must first be soaked in a large amount of water (for 3 days, often changing the water so that the bitterness disappears).

Cut off the ends of the oranges.
Then cut off the peel from the oranges along with a small layer of pulp, about 1 cm thick.

Advice. In many recipes for candied citrus fruits, it is advised to partially cut off the white subcutaneous layer, because. it gives bitterness to candied fruits. I left not only the white layer, but also part of the pulp, as P. Erme advises, and it turned out very interesting, tasty and the bitterness in the finished candied fruit was not so felt that, adhering to the classics, it was necessary to remove the white pulp. But it's up to you to choose, and if the slight bitterness (rather astringency) of candied fruits is embarrassing, then cut off part of the white subcutaneous layer, leaving 3-5 mm.

Bring about 3 liters of water to a boil in a large saucepan.
Put orange peels into boiling water, bring to a boil and cook at a low boil for about 2-3 minutes.

Drain the rinds in a colander and put under running cold water to stop the cooking process.
Repeat the procedure twice.
Drain the peels in a colander and let the water drain well.

cook syrup.
Pour sugar (600 g) into a 3 liter saucepan, add water (400 ml), lemon juice, vanilla pod with seeds, star anise and peppercorns crushed with a knife.

Advice. To scrape the seeds out of a vanilla pod, cut the pod in half lengthwise and scrape the seeds from both halves with a knife. Add the pod along with the seeds to the syrup.

Bring the syrup to a boil and let it simmer for about 5 minutes.

Put the orange peels into the syrup and bring to a boil.

Cook at a low boil (simmer) for about 60-90 minutes.

Leave the crusts in the syrup until completely cool, then refrigerate until the next day.

The cooled crusts can be transferred to a jar, poured with syrup (if necessary, the syrup can be further boiled down to make it thicker) and stored in the refrigerator, under the lid (the crusts can be left as is or cut into strips).
Or throw the orange peels in a colander and let the syrup drain well (put a bowl under the colander and collect all the syrup).
Cut the peels into strips, about 1 cm wide, or into cubes.
Spread out on parchment paper and dry naturally or in an oven at about 80°C (until the moisture evaporates, about 6 hours or more).

Advice. I give approximate time in the oven, because. I dried candied fruits myself in a dryer for fruits and vegetables.

Transfer the finished candied fruits to a clean, dry jar and store under a lid so that they do not dry out.

Advice. Also, there is a classic way to prepare candied fruit, which will require you about 5-6 days of passive time and an hour of active work. The principle is as follows: place the orange peels in a saucepan with a large volume of water and soak for 3 days, often changing the water so that the peels do not deteriorate in the water, and bitterness is gone from them. Then put in a colander, cut into strips or cubes, and then boil in syrup according to the principle of jam. Put the peels in syrup, bring to a boil, boil for 2 minutes, remove from heat and leave to stand until the next day. Repeat the procedure 2 more times (a total of 3 boils and 3 rests). After that, throw the candied fruits into a colander, let the syrup drain, if desired, roll in sugar, and dry.

Enjoy your meal!