Candied fruits from orange peels - useful sweets

Candied fruits are called candied fruits or berries prepared by prolonged digestion in a saturated sweet syrup followed by drying. As a rule, candied fruits are made of quince, cherry, peach, mountain ash, pineapple, papaya, as well as lemon, watermelon or orange crusts. The finished product is stored in a container with a ground lid without access to moisture. Used to decorate or flavor baking, desserts, fruit salads.

Preparation of candied fruits from orange peels is not much more difficult than cooking ordinary jam from berries. True, this process can not be called fast, because the fruit must be boiled for a long time, then dried, rolled in sugar powder, packed in jars. You will have to get a lot of food, but in return you will get delicious and useful sweets, and even a fragrant, thick syrup, which is perfect for impregnating biscuits.

This article provides as detailed instructions as possible how to prepare candied fruits from orange peels independently.

Express recipe

Preparation of candied fruits takes several days, if you take into account the time of cooking and drying. But there are also faster cooking options. The result is no worse.

For syrup, you will need sugar in the amount of two glasses and two liters of water, a little acid citric or vinegar (the solution should have a light sour taste). Orange or lemon rind take so much so that she can freely fit in the dishes. Before starting the cooking, you do not need to cut the skin, it will be enough to remove it. For sprinkling, cook the powdered sugar (glucose, fructose in powder). However, it is possible, especially not zamorachivayas, for sprinkling to use usual granulated sugar.

First, we need to speed up the cooking time of the orange (lemon) peel. To do this, we use the following method.

Pour into the pan two liters of water, put the skin and put it on the fire. After the mixture begins to boil, reduce the heat and leave to boil for another fifteen or twenty minutes. Then peel the peel on a sieve, rinse and then put it again, filling the bay with cold water. This time in the water we will add just a little salt to remove the bitter taste of the peel. After a lapse of fifteen minutes, we drain the water again, wash the skins and repeat the operation a third time. After that, rinsed skins are cut into strips and go directly to cooking in syrup.

Orange crusts put in a pan, pour hot water, in which sugar is dissolved, and cook until the thickening of the syrup, not forgetting to stir, so as not to burn. In the end, add citric acid, boil for another two or three minutes, pull out the peel of the peel and lay it on the grill in order to stack the syrup. We drop the prepared candied fruits from orange crusts in sugar powder, lay them out on a baking tray and put them in a warm, disconnected oven to dry. If you are going to use candied fruits as a filler for baking or dessert, you can put them in a jar right after cooking.

Candied fruits from orange peels. Traditional Recipe

To prepare candied fruits from orange peels, gently clean the fruit, then cut the albero (white layer between the zest and pulp) and soak for a day. Water will need to be changed several times, to finally remove the bitterness. After soaking the crust, cut into thin strips and boil until softened.

Sugar syrup for the preparation of candied fruits is based on a proportion of 1: 1.5 (a glass of water and a half cup of sugar). After the sugar has completely dissolved and the water boils, put the sliced crusts into a container with syrup and boil until thick. Find out if the syrup is ready is very easy. Just drop them on any smooth surface. If the drop does not spread, but keeps the shape, then the candied fruit is almost ready. Remove the pan from the plate and leave the crusts in the syrup for a couple of hours, so that they are finally soaked. After that, we pull out the candied fruit, put it in the sugar and lay it on the grate for drying.

To give ready-made candied fruit a pleasant sour-sweet taste in the syrup for cooking, you can add lemon juice. By the way, it is much more useful than the citric acid or vinegar recommended in many recipes .

If you do not have the opportunity to make candied fruits on the same day, crusts of citrus fruits can be dried. After soaking, they will take their original form.

Enjoy your meal!