How to Make Candied Orange Peels

The recipe for candied fruit has long migrated to us from the East. A treat is rightfully considered unique. The treat contains many beneficial trace elements and essential oils. Consider recipes that will appeal to everyone.

Spicy candied orange peel

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

1. Remove the zest from citrus fruits so that there is no white part (layer) on the peel. Put the product on a chopping board. Chop the zest into thin strips and roll it into a roll.
2. Poke the product with a toothpick, thread the thread. The blank will look like a bead. Pour cold water into the bowl, immerse the zest for 50–55 minutes. After this, the peel must be transferred to a stainless steel pan. Pour in new water.
3. Send the composition to the stove, wait for boiling. After this, the product must be boiled for 12-15 minutes. After time, change the fluid fresh, repeat the procedure in the same way. Manipulation should be carried out three times.
4. Pour filtered water into a separate container, add granulated sugar. Heat the composition until the particles are completely dissolved. Submerge the zest, boil in simmering syrup for 18-20 minutes. Next, add spices and add lemon juice.
5. Stew mass one third of an hour. Turn off the stove, leave the product in syrup until it cools completely. Then pull the candied fruit, remove the thread. The treat is ready, the syrup can be used at your discretion, use a sweet composition with pastries.

Candied orange peels with lemon juice

• zest of oranges - 6 pcs.
• lemon juice - 40 ml.
• sugar - 320 gr.
• salt - 10 gr.
• powdered sugar - in fact

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

Chocolate candied orange

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

1. Wash citrus fruits, send to a heat-resistant container.Pour boiling water over oranges, wait 12 minutes. Repeat the manipulation. Wipe the citruses with a soft towel. Chopped dried fruit into thin rings.
2. Make syrup from drinking water and granulated sugar. Boil foods until smooth. Send citrus to a dry pan, pour boiling sugar syrup. Turn on the stove, cook candied fruits for about 50 minutes.
3. Then transfer the translucent products to the wire rack. Send candied fruit into the oven for a quarter of an hour at a temperature of about 120 degrees. In parallel, start cooking chocolate syrup.
4. Combine cocoa, cream and powdered sugar in a small saucepan. Stir the food, wait until it boils. Tomite the composition for about 6 minutes. Remember to mix systematically.
5. After making candied fruit, dip the treat into a chocolate mass. Put the treat on parchment paper and refrigerate for half an hour. After the time has passed, the treat is ready to eat.

Candied oranges with cinnamon

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

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

Candied peel of oranges with butter

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

1. Wash the fruit, cut the zest so that there is a minimum layer of white layer. Chop the peel to your taste. Place in a pan, pour cool water so that the liquid slightly covers the zest.
2. After boiling, boil the peel for 10-12 minutes. Repeat the procedure, but with the addition of 6 gr. salt. The ongoing manipulation will help rid the peel of bitterness. Drain the liquid again, add new water, simmer the composition 8 minutes after the appearance of the first bubbles.
3. Fold the candied fruit in a colander to completely drain the liquid. Boil syrup from water and sugar according to the classical technology. As soon as the mixture boils, add butter to it. Mix the ingredients.
4. Send candied fruit to the mass. Boil for about 35 minutes until transparent. Leave to infuse in syrup after turning off the stove. Roll the finished treat in powder.

It is not recommended to abuse sweetness, as there is a flip side to the coin. Preparing candied peel oranges is easy, follow the step by step instructions. Add ground cinnamon, lemon juice, butter.

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