How to make candied orange peels. Candied orange peels

Candied oranges belong to oriental sweets and have been known in the culinary environment for a very long time. No exotic ingredients are needed to make them. It is enough just to buy fruit, stock up on sugar and set aside a small amount of time.

Candied oranges are the most popular, but can be made from lemon, grapefruit, and lime wedges, and the flavor can be adjusted by adding various flavors. spicy spices. The calorie content of the food is average - about 300 kcal per 100 g. It also contains many minerals, vitamins and plant fibers.

Consider with a photo step by step how to make candied oranges according to several recipes.

Delicious candied oranges

Recipe candied oranges at home is very simple and does not require any special skills. Even a novice hostess can handle it on her own.

Components:

• Sugar - two glasses;
• Fresh oranges - 5-6 pieces;
• Powdered sugar;
• Citric acid - 1-2 g (or juice of 1/2 lemon);
• Spices: star anise, cinnamon, vanilla - optional.

The cooking scheme is as follows:

1. Let's prepare the oranges. Choose citrus fruits that are small in size, with a thick rind. First you need to wash them thoroughly, then you need to immerse them in boiling water and quickly pull them out. Cut the oranges into sticks half a centimeter thick, with a layer of pulp on the crust no more than 1-1.5 cm. If you have oranges the size of tangerines, cut them simply into semicircles 0.5-0.7 cm thick;
2. To remove bitterness from the crusts, boil them several times in boiling water: put them in a deep container, fill with water and put on a flame. When they boil and cook for 5-7 minutes, remove them from the heat, rinse cold water and again put on the gas to boil. This process repeat 3-4 times. It is necessary to rinse the products after boiling and pour cold water over it - it should again heat up to boiling on a flame. You can not stir the mixture, the bitterness from the oranges will come out evenly, and the pulp of the orange slice will not be dented;
3. After boiling the bitterness, throw the oranges in a colander, let the water drain and dry the slices a little;
4. Cooking in syrup. Pour 2-3 cups of water into a saucepan, add sugar, citric acid and spices (star anise and cinnamon will give astringency and spice, and vanilla - a delicate sweetness). Bring everything to a boil and put pieces of future candied fruits into the boiling syrup;
5. It is necessary that the syrup barely covers the slices laid in a dense layer. Close the lid, reduce the flame to a minimum and leave to languish for 1-1.5 hours. Products in the cooking process will become almost transparent and homogeneous. When they are cooked, leave them in the syrup to cool for a few hours and then discard in a colander to get rid of excess liquid. This syrup can be useful as sweet sauce for dessert or as an impregnation for a biscuit;
6. Drying and decoration. While the candied fruits are slightly wet, roll them in powdered sugar or sugar, put them in separate slices on baking paper on a baking sheet and place in the oven, heated to 100 degrees, to “dry out” for 30-40 minutes;
7. Leave the orange slices boiled in syrup (a small part) directly in the syrup and close in jars like citrus jam.

Made fragrant sweets can be added sliced ​​into jelly or pastries, decorate cakes or cakes with them, serve with tea or have a healthy and tasty snack at work.

Candied orange peels

Appetizing candied fruit orange peels delight lovers of sweets with their citrus aroma.

Grocery list:

• Sugar - 1-1.5 cups;
• Orange peels from 5-7 fruits;
• Citric acid - 1-2 g (or juice of half a lemon);
• Salt - a small spoon;
• Powdered sugar.

Recipe for candied orange peels:

1. Pre-prepare orange peels for 2-3 days to remove bitterness: soak them in cold water, change it 3 times a day and after a few days start boiling in syrup;
2. Can apply fast method cooking: citrus bitterness can be boiled down. orange peels fill with cold water, place on gas and bring to a boil. Boil for 5-10 minutes, turn off the flame, drain the water;
3. Pour cold water into the container with crusts again, add salt (1/2 small spoon) and, bringing to a boil, cook for 5-10 minutes. Drain the hot water again, pour the citrus blanks with salted cold water and boil for 5-10 minutes. Cool and boil in salted water 3-4 times, while the products will soften, the bitter citrus flavor will no longer be felt, and they will be prepared for cooking in syrup;
4. Throw orange peels after numerous boilings in a colander, rinse again in cold water, let it drain. Cut the blanks into sticks half a centimeter thick. Even large crusts can be cut in the shape of an asterisk, this will make the dish more elegant and beautiful. The pieces do not have to be very large;
5. Pour granulated sugar into the dishes and add a little water (1-1.5 cups). Bring to a boil, stir to dissolve sugar. Pour chopped orange peels into the syrup and boil, stirring constantly until completely boiled for 30-50 minutes;
6. Pour into the syrup at the end of cooking citric acid or juice of half a lemon, mix thoroughly. The liquid should completely evaporate and be absorbed by citrus fruits, and the crusts will become golden and transparent;
7. Transfer the boiled candied fruits to a colander, let the syrup drain. After that, put them one by one on baking paper on a baking sheet, sprinkle powdered sugar and let dry at room temperature temperature regime few hours. To speed up the process, place a baking sheet with drying blanks in an oven preheated to 60 degrees for 1-1.5 hours.

The resulting delicacy is stored in a tightly closed box or in a jar for six months, and at the same time it does not lose its aroma and does not dry out. And on festive table you can serve a delicacy in melted chocolate, like an exquisite real sweetness.

Recipe for multicooker

Thanks to a smart device, cook favorite treat can be very easy, and stand for a long time the stove does not have to.

How to cook candied orange peels in a slow cooker? Everything is very simple. The instruction is as follows:

1. Cut 300 g of orange peels arbitrarily as you like, transfer to a container and fill with water. It is necessary to keep them in the refrigerator for three days and change the liquid at least once a day;
2. Load the prepared products into the multicooker bowl, add a little liquid and activate the Steam Cooking program for 20 minutes;
3. After this time, move the blanks to a colander, and rinse the multi-cooker bowl thoroughly;
4. Put the components back into the device, pour 450 g of sugar, pour 300 ml of water, stir;
5. We start the “Pilaf” or “Cooking-espress” mode and cook the dish until the beep;
6. After that, the candied fruit should be laid out on a flat, even surface, wait a couple of hours and generously roll them in powdered sugar.

This completes the preparation. Thanks to a smart gadget, you can quickly enjoy your favorite sweet treat.

Video: Candied Orange Peel Recipe

Easter is coming soon, which means new recipes for fragrant, fluffy and mouth-watering Easter cakes are ahead. In order for homemade cakes to please you not only with an attractive appearance, but also with taste, a variety of spices and spices are added to it. Candied orange - great addition Easter cakes, and how to cook them at home, I will tell you today.

The recipe for candied oranges does not include citrus fruits themselves, but peels, which are most often thrown away mercilessly. In vain, I tell you. They are incredibly flavorful. orange peel, which can be prepared for future use () or spectacular orange peel jam, which will decorate any dessert. Well, candied orange peels are an excellent supplement for home baking, thanks to which ready-made dishes will acquire a pleasant citrus aroma.

Before you start cooking candied oranges, it is important to process the peels. This is necessary not only to get rid of bitterness, but also to remove the wax that covers all overseas fruits. It's easy to do - just scrub the oranges thoroughly with a brush before eating, and then pour boiling water over them. Ready!

Ingredients:

Cooking step by step with photos:

Put the orange peels in a suitable size pan, which need to be cut into thin strips. Fill with water so that it covers the peel. Add a teaspoon of salt and put everything on fire. Salt will help us get rid of the bitterness that is contained in the white layer of the peel of citrus fruits. Bring the contents of the pan to a boil and cook over low heat for about 7-10 minutes.

After the allotted time, drain the water, wash the crusts under cold running water, fill it with water again and add a teaspoon of salt. We still cook for 7-10 minutes after boiling. This procedure is repeated 3 times in total. Try a slice orange peel- if there is still a slight bitterness (but should not be), repeat the cooking again.

We throw the peels washed under cold water into a sieve or colander and let the liquid drain. Let it sit for at least half an hour.

Meanwhile, prepare the sugar syrup. To do this, in a small saucepan or saucepan, combine a glass of sugar (this is 180 grams) and 150 milliliters of water. Heat until the sugar crystals dissolve.

Candied fruits - oriental sweetness- 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. At hand you will need absolutely simple ingredients, 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 pulpy part orange slice will remain as intact 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 the 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 next 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 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.

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 fruit.
   
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 melted caramelized sugar hot water, 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 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.
    

Enjoy your meal!

Step by step preparation of classic candied oranges:

1. Start preparing orange joy in the evening, as you need to keep the peels in water all night. During this time, all bitterness will leave them.
2. Peels at the soaking stage can not be cut finely. It is enough to divide the orange into 4 parts and separate the peel from it with a slight sticking of the pulp.
3. Remember to change the water periodically. During the night, you have to get up 3 times and change the water.
4. Then in the morning place the soaked crusts in a saucepan and cover them with water. Boil the citrus peel over moderate heat for 20 minutes.
5. Drain the peels in a colander and rinse well under running water.
6. From the orange peels, separate the white part with a knife. This part will become very soft during soaking and cooking, so it will not be difficult to separate it.
7. Cut the peels into long strips, no more than 0.5 cm wide. This size is ideal for soaking them in sugar syrup and then drying them.
8. Now start preparing the syrup. Take 500 ml of water as indicated in the recipe and mix it with 1.2 kg granulated sugar. Mix thoroughly.
9. Put this sugar water on the fire, bring to a boil and cook for 8-10 minutes.
10. Next, squeeze the juice from the lemon and strain it through cheesecloth or a sieve. Send it to sugar water.
11. Now toss the sliced ​​orange peels into the syrup. Boil them for 20 minutes at a tight closed lid. Make the fire moderate. While the crusts are cooking, stir them a couple of times so that they do not burn.
12. Now leave the boiled orange peels to cool. Ideally, the peel should be left to lie down until the morning.
13. Then put the crusts in syrup back on the stove. Cook them over low heat, stirring constantly.
14. Add the vanilla pod and cook the peel with the lid open. Cook it at this stage until all the liquid has evaporated.
15. Next, move on to drying the orange treat. To do this, place a sheet on a wide baking sheet. parchment paper, and spread your crusts on top.
16. Send the crusts to the oven, setting the lowest temperature. Leave the door ajar.
17. You can dry them and just on the table for 5-6 hours.

This the recipe will do to those who love spicy treats. It is better not to give such candied fruits to children, so as not to cause problems with digestion. And not every child will like this version of candied oranges.

Ingredients:

• Orange peels (from 8-10 medium fruits) - 500 g
• Sugar - 600 g
• Pure water - 400 ml
• Lemon juice - 4 tbsp.
• Vanilla - 1 pod
• Star anise - 1 star
• Allspice peas - 3 pcs.

1. Wash oranges thoroughly. Since the crust is used in this dish, it must be washed as best as possible. For this purpose, use a special grater for washing fruits and vegetables.
2. Cut the oranges, grab about 1 cm of the pulp along with the peel. Cut off the ends of the fruit and discard. They should not be included in the dish.
3. Pour 3 liters of water into a large saucepan and put on fire.
4. Then bring the water to a boil and throw in the crusts. Boil them for 3-4 minutes. The fire must be weak.
5. Next, turn off the fire and put the peel on a sieve. Rinse it under running water cold water.
6. Let the water drain completely from the crusts. And rinse again. Repeat this procedure 3-4 times.
7. In a large saucepan, add 600 grams of sugar and 400 ml of water.
8. Send lemon juice, vanilla, pepper and star anise here. At the same time, cut the vanilla pod lengthwise and scrape out the seeds, leave it all in the syrup. Crush the peppercorns with a knife.
9. Boil the syrup for 5 minutes.
10. Next, send the crusts to the sugar syrup and bring to a boil.
11. Now reduce the heat and simmer the peel for an hour and a half.
12. After this time, turn off the fire and leave the peels to cool completely in the pan.
13. Transfer your future candied fruits to another bowl and put in the refrigerator. Let them lie there until the next day.
14. Drain the peel again in a colander and let the remaining syrup drain. Cut the crusts into thin strips or cubes.
15. Next, take a baking sheet and cover it with parchment paper.
16. Put candied fruits on paper and send to the oven. Dry them at a temperature of 80 degrees for at least 6 hours until fully cooked.
17. Then remove the candied fruits in glass container and keep them covered so they don't dry out.

Quick recipe for candied orange peels

Ingredients:

• Oranges - 4 pcs.
• Lemon - 1 pc.
• Sugar sand - 2 tbsp.
• Powdered sugar - to taste
• Water - 7.5 l
• Salt - 2 tsp
• Citric acid - 2-3 g

1. Wash the oranges and lemons thoroughly and cut off the skins.
2. Place the peels in a saucepan, pour 2.5 liters of water and put on fire.
3. Bring the crusts to a boil, then lower the heat and simmer for 10 minutes.
4. Put the crusts in a colander and rinse thoroughly under running water. The water should be as cold as possible.
5. Then put the peel back into the pan and pour 2.5 liters of cold water.
6. Throw in 1 teaspoon of salt. It is needed to quickly eliminate bitterness.
7. Boil the peels over moderate heat for 10 minutes.
8. Put the peel back on a sieve, put it under a stream of cold water and then put it back in a saucepan and pour 2.5 liters of water with the addition of 1 teaspoon of salt.
9. Boil the crusts again for 10 minutes.
10. Boiling field again throw them in a colander and rinse.
11. After the water drains, cut the peel into thin strips. Their width should be approximately 0.5 cm.
12. Now start cooking sugar syrup. Take a saucepan and pour 1 cup of water into it. Put the saucepan on the stove. Add 2 cups of granulated sugar.
13. When the syrup boils, dip the peel into it.
14. Cook the crusts over moderate heat for about 30 minutes. Stir the mixture constantly.
15. As soon as almost all the liquid has evaporated, and the crusts become translucent, turn off the fire.
16. Now add citric acid to the pan and mix everything thoroughly.
17. Place the candied fruit in a colander and let the remaining syrup drip off. Cool and roll them in powdered sugar.
18. Then cover the baking sheet with a sheet of parchment and spread the candied fruits on it.
19. Send candied fruits to dry in the oven. The temperature in it should be 80 degrees. Continue drying for 6-7 hours. Make sure they don't dry out.

Candied oranges with butter

Ingredients:

• Oranges - 5 pcs.
• Sugar - 2 tbsp.
• Water - 1 tbsp.
• Butter - 1 tbsp.

1. Rinse the oranges well, remove the peel from them. It is convenient to do this by cutting the fruit crosswise on top.
2. Then cut the peels into thin strips.
3. Place the crusts in a saucepan and cover with water just enough to cover them.
4. Put on fire and cook for 20 minutes.
5. Drain the water, rinse the crusts and repeat the process 5 times. This will de-bitter the citrus peels.
6. When will you last time boil the crusts, then put a pinch of salt in the water.
7. Now proceed to the preparation of syrup for future candied fruits. To do this, mix 2 cups of sugar with a glass of water and a tablespoon butter. Mix everything thoroughly and put on fire.
8. Throw orange peels into boiling syrup. Boil the peel for low fire until almost all of the liquid has evaporated. This will take approximately 2 hours. In this case, stir the mixture constantly.
9. Transfer the candied fruits to a sieve and let the remaining syrup drain. Place them on a plate sprinkled with sugar.
10. Gently turn the candied fruits so that they are all evenly coated with sugar.
11. Dry them on this plate, right on your kitchen counter, for hours. Here's your treat and you're done!