How to make candied orange peels

The recipe of candied fruits long ago migrated to us from the East. The treat is considered to be unique. The treat contains a lot of useful microelements and essential oils. Consider the recipes that will appeal to everyone.

Spiced candied orange peel

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

1. Peel zest from citrus fruits in such a way that there is no white part (layer) on the peel. Put the product on the board for dressing. Chop the zest into thin strips, roll in the form of a roll.
2. Pierce the product with a toothpick, thread. The blank will look like beads.Pour cold water into the bowl, immerse the zest for 50-55 minutes. After that, the peel should be shifted to a stainless steel pot. Pour in new water.
3. Send the composition to the stove, wait for boiling. After that, the product must be boiled for 12-15 minutes. After the time has passed, change the liquid 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 to completely dissolve the particles. Immerse the zest, boil in a simmering syrup 18-20 minutes. Next, you need to add spices and add lemon juice.
5. Tom mass one third of the hour. Turn off the stove, leave the product in syrup until cool. Then remove 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

• orange peel - 6 pcs.
• lemon juice - 40 ml.
• sugar - 320 gr.
• salt - 10 gr.
• powdered sugar - in fact

1. The process of preparing orange peel takes 3 days. Manipulations are carried out so that no bitterness remains 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 peel of oranges.Send the peel in a pan with cold water, put the container on the fire, wait for boiling. Boil for about 8 minutes. Drain water.
3. Change the liquid fresh, add 6 gr. rock salt, wait until bubbles appear. Tomite zest for 7 minutes. Change the water, repeat the procedure with salty liquid. Total process includes 4 shifts.
4. After the manipulations, fold the peel into a colander, rinse with running water, wait for the excess moisture to drain. Chop the zest into strips or any arbitrary shape. Take the metal pan, pour 0.3 l. drinking water.
5. Pour the sugar, mix the ingredients until completely dissolved. Add the prepared zest to the hot syrup. Boil down the treat about 45 minutes. At the end of the procedure, pour in fresh lemon juice, mix.
6. Put the candied fruit in a colander, wait for the sweet syrup to run off. Sugar fluid can be used as an additive to baking. Put the dried candied fruits on a baking tray covered with parchment.
7. Sprinkle the rind 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.Send the baking tray with the contents to a preheated 70 degree oven. Wait 1.5 hours. The treat is ready to eat.

Candied orange in chocolate

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

1. Wash citrus fruits, send to heat-resistant container. Pour boiling water over oranges, wait 12 minutes. Repeat the manipulation. Wipe the citrus with a soft towel. Chopped dried fruits cut into thin rings.
2. Prepare syrup from drinking water and granulated sugar. Boil the products until a homogeneous liquid mass. Send the citrus in a dry pan, pour in boiling sugar syrup. Turn on the stove, cook the candied fruit for about 50 minutes.
3. After this translucent products shift to the grid. Send the candied fruit in the oven for a quarter of an hour at a temperature of about 120 degrees. At the same time proceed to cooking chocolate syrup.
4. Combine cocoa, cream and icing sugar in a small saucepan. Stir the food, wait for boiling. Tomite composition about 6 minutes. Do not forget to systematically mix.
5. After making candied fruit, dip a treat in chocolate mass.Put the treat on parchment paper, send in the refrigerator for half an hour. After the time the treat is ready to eat.

Candied oranges with cinnamon

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

1. Get small fruit with a thick zest. Wash the oranges with running water using a washcloth. Send the fruit to boiling water for 5-7 minutes. Repeat the manipulation twice. Wipe dry.
2. Chop the citrus in equal bars. Send in a container with cold water. Boil several times, replacing the liquid. Each manipulation takes about 6 minutes. It is also recommended to wash the raw material with cold water each time.
3. Next, the pieces need to lay out on a cloth and dry. Next, proceed to cooking syrup. Pour 500 ml into the saucepan. purified water, add sugar. Wait for the appearance of the first bubbles, toss in the future candied fruits.
4. Add ground cinnamon and citric acid. Cover the pan with a lid, turn down the cooker power to the minimum. Boil candied about 1.5-2 hours. The product in the process of preparation will find almost transparent appearance.
5. After the expiration date, turn off the hotplate, leave the candied fruit in the sweet syrup until it cools completely.Throw in a colander, wait for the flow of sweet mass. Roll candied fruit in icing sugar, eat. Syrup can be used as an impregnation.

Candied orange peel with butter

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

1. Wash the fruit, cut off the zest in such a way that there is a minimal layer of white layer. Chop the peel to your taste. Place in a saucepan, pour in 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 grams. salt. The manipulation will help rid the peel of bitterness. Re-drain the liquid, add new water, weaning composition 8 minutes after the first bubbles appear.
3. Flip the candied fruit into a colander for complete draining of the liquid. Cook the syrup from water and sugar according to the classic technology. As soon as the mixture boils, pour in the butter. Stir the ingredients.
4. Send candied fruit to the mass. Boil for about 35 minutes until transparent. Leave to infuse in the syrup after turning off the plate. Roll the finished treat in powder.

Abuse sweetness is not recommended, as there is a reverse side of the coin. Prepare candied orange peel easy, follow the step by step instructions.Add ground cinnamon, lemon juice, butter.

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