A classic and quick recipe for candied orange peels. A quick recipe for making candied orange peels

A thrifty housewife always knows how to prepare delicious dishes while spending a minimum of money. If your family loves citrus fruits, you can turn scraps into a delicious dessert. Everyone's favorite candied orange peels are a simple and cheap recipe.

To prepare candied fruits, you don’t need to buy anything special from the store. Products such as sugar and powdered sugar are always found in the kitchen cupboard. And of course, after you have eaten juicy oranges, do not throw away the peel

Candied orange peels - preparation with photos:

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 to make tea or use them as fertilizer for your garden. But still, candied fruits are the most worthy and refined solution!

The recipe cannot be called complex, but candied orange peels cannot be called a simple dish either. It requires a certain amount of time and effort. Perhaps the most difficult thing is to simultaneously collect enough peels of the same or almost the same freshness to prepare a portion of candied fruits.

Immediately decide on the area on which the candied fruits will be dried, this could 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. By chopping candied fruits into small cubes, you can add them to baked goods or use them to decorate desserts.

Ready-made candied fruits can be further decorated by dipping each slice halfway into melted chocolate.

Candied orange peels can be stored for quite a long time, provided they are kept 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

• Peels from 3-5 medium-sized oranges;
• Water (for syrup) - 1 glass;
• Water (for syrup) - 1 glass;
• Salt – 0.5 tsp;
• Lemon juice or citric acid – 0.5-1 tsp;
• Granulated 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 score the oranges, cutting through just the skin, and remove the peels from the oranges in segments. This can easily be done 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 advisable that the crusts be cut into slices of the same shape and thickness.

Pour about 1 liter of clean water into a saucepan, add chopped orange peels, bring to a boil and cook over low heat for 10 minutes. Drain the water, add the same amount of clean water, add salt, bring to a boil again and cook for 10 minutes. Taking it with salt water will help remove excess bitterness from the crusts.

Drain the salted water and place 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 orange peels to the boiling syrup. Cook them for another 10 minutes. Turn off the heat and leave the candied fruits in the pan until they cool completely and are further soaked in syrup.

Now is the stage of the most painstaking work. Candied fruits must be placed 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 onto a strainer, let the syrup drain, and then lay it out for drying.

You can dry candied fruits in the oven at 50 degrees with the door slightly open. You can place candied fruits on a hot balcony, on a sunny windowsill.

The candied orange peels should thicken and harden slightly, and then they can be rolled in granulated sugar in small batches and the finished candied fruits can be placed in a beautiful vase or tin box.

This is a wonderful natural delicacy that goes perfectly with tea or a cup of coffee.

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Candied orange peels in chocolate

Candied fruits are an incredibly tasty, and most importantly healthy and low-calorie dessert, which is distinguished by its exquisite relish. The delicacy is prepared from various fruits that are very juicy or from citrus peels. The latter are distinguished by a special, viscous taste and greater benefits for the body. Candied fruits are an excellent addition not only to tea, but also to a glass of light white wine or champagne. Buying a treat in a store today is not a problem. The dessert is presented in a huge assortment, striking the imagination of even the most sophisticated gourmet. However, the price of candied fruits also causes sincere amazement. For a handful of tasty delicacies you will have to pay an amount that you can live on for several days. That is why we bring to your attention a recipe for candied orange peels in chocolate. A homemade treat is much tastier than a store-bought dessert. And it’s not worth talking about its cost! After all, many people simply throw orange peels in the trash. After studying the step-by-step recipe, you will probably find worthy uses for citrus peels. The whole family will be delighted with these candied fruits. It’s not every day that you get 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.

Preparation:

Rinse the oranges in warm water and then dry thoroughly with a kitchen towel or paper towel. Cut off the ends on both sides of the citrus.

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

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

Bring three liters of water to a boil in a convenient saucepan. Place the orange preparations into the bubbling liquid. Cook at low simmer for 2-3 minutes. Drain the orange peels in a colander. Fill a saucepan with clean water and bring it to a boil again. Place the pieces in boiling water again. Cook for another 2-3 minutes, then drain again in a colander. This procedure is necessary to remove bitterness, which is contained in small quantities in orange peels.

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

Place the remaining sugar in a convenient bowl or on a work surface. Roll the cooled pieces in sweet crystals on all sides. Place the sugar crusts on a wire rack until well coated. Distribute them so that they lie in one layer.

Do this with all the crusts you have.

While the citrus peels are soaking in granulated 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 parchment paper on which you will place the finished dessert to harden.

Take the orange peel by the tip with two fingers and then dip it into the melted chocolate, then place it on the parchment to set. Do this with all the blanks.

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

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

Externally, candied orange peels 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 orange peels sometimes introduce artificial dyes into the product to improve their presentation, which significantly reduces the beneficial properties of candied peels, and sometimes even makes them harmful to the human body..

Beneficial features

Candied orange peels inherit their beneficial properties from the fresh orange peel from which they are made. Thus, they contain 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. Micro- and macroelements include potassium, calcium, magnesium, phosphorus and iron.

But what makes candied oranges especially valuable is the orange essential oils they contain, having pronounced antibacterial properties and effectively fighting colds(including infectious ones). Thanks to this, candied orange peels are a proven remedy for the prevention of colds and flu. Especially if you prepare them yourself, since such a natural product is considered the highest quality and most effective.

How to do it at home?

Many people wonder how to make candied orange peel at home. And all because this product is not only tasty, but also healthy. Oddly enough, it is quite easy to prepare.

To prepare candied oranges according to our recipe, you will need a glass of orange peels and sugar. The crusts need to be filled 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, you should carefully remove the white skin 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, poured with fresh water and boiled for 10-15 minutes, and then drained thoroughly, put into a saucepan, covered with sugar and put on low heat, stirring occasionally. At first, the candied crusts will release juice, but then all the liquid will evaporate. After this, they can be removed from the heat, transferred to a baking sheet lined with parchment and sprinkled with sugar, sprinkled with sugar again, stirred, put in the oven and kept there for about half an hour at a temperature of 40 degrees. From time to time the candied fruits should be stirred, at the same time making sure that they do not dry out.

Ready candied orange peels can be placed in a jar or plastic bag and stored for up to six months.

Use in cooking

The use of candied orange peels in cooking is quite varied. This is one of the most popular candied fruits, used for preparing various dishes.

Candied orange peels are good and healthy on their own, as an independent dessert. This is a great alternative to candy. In addition, they are used in baked goods, cottage cheese desserts, creams, and ice cream. Particularly popular in the West are cupcakes with candied orange peels and the “orangette” dessert, which is candied orange peels coated in dark chocolate glaze.

However, the use of candied orange peel in cooking is not limited to desserts. They are added to porridges, as well as sauces for meat dishes and poultry, to which candied fruits add a pleasant tartness and delicate citrus aroma.

The benefits of candied orange peel and treatment

The benefits of candied orange peel for humans lie in their amazing composition. We do not eat orange peels fresh. Unless we add a little grated zest to desserts. Therefore, candied fruits are one of the few opportunities to eat this important part of the citrus fruit, rich in nutrients, which is a component of the complex treatment of many diseases, primarily colds.

It is in the orange peel that there are especially many phytoncides that fight viruses and bacteria. If you eat several candied orange peels a day during a flu epidemic, you can significantly increase your 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, relieving stress and improving mood.

Harm of candied orange peels and contraindications

The harm of candied orange peels 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 orange peel. Be especially careful when offering these candied fruits to children..

The increased content of carbohydrates, primarily sugars, makes this product high in calories (301 kcal per 100 g), and therefore people struggling with excess weight need to consume candied fruits with special caution, although orange fruits in this sense are among the least harmful.

In addition, candied orange peels, like any other, Contraindicated for people with diabetes.

Wash the oranges and prepare a baking sheet. Take 4 ripe oranges and wash them thoroughly. Line a baking sheet with parchment paper and place a wire rack in the pan. You'll need all of this when making the candied orange peels, so don't put them too far from the stove.

• If you are worried about pesticides, try to buy organic oranges. You can make candied peels of any other citrus fruits, such as lemons, limes, tangerines or sweeties.

Peel the oranges and remove any blemishes on the rind, if any. Take a vegetable peeler and peel each orange. Try to remove the peel in large pieces. Place the peels on a cutting board and turn them over, cut side up. If there is a white part of the rind left somewhere (called albedo), scrape it off with a small knife, since the bitterness is contained in the albedo.

Place the peels in a saucepan of water and place over medium heat. Place the peels in a medium saucepan and cover with 2 cups (0.5 L) water. Turn the heat on to medium and wait until it boils.

Reduce heat and simmer crusts for about 15 minutes. Reduce heat to medium or medium-low until bubbles form on the surface of the water. Let the crusts simmer for about 15 minutes. Place a colander in the sink and drain the water.

Add sugar and remaining water. Place the peels back into the pan and add 2 cups (400 g) sugar. Mix the crusts with sugar and pour in the remaining 2 cups (0.5 L) of water.

Cook the crusts in the sugar syrup for about 1 hour. First, bring the syrup to a boil, stirring occasionally. Wait for the sugar to dissolve. Then reduce the heat so that the syrup simmers gently and leave to simmer for about 1 hour. Stir the contents of the pan occasionally to ensure the crusts cook evenly.

• You may have to lower the temperature as the water evaporates.
• By cooking this slowly, the sugar will gradually be absorbed into the crusts.