How to make candied fruits from tangerine peels. Candied tangerines in the oven: a recipe with step by step photos

Healthy sweets you can make yourself. These delicacies include candied tangerine peels, which will give a boost of vitamins in the middle of winter and replace harmful sweets. You can eat them as a snack with tea or add them to baked goods - the simplest cake will take on a citrus flavor if you add a pinch of candied fruits to it.

The most important point in cooking is the processing of the peel. It is necessary to rinse it very carefully and remove all white streaks from the back.

You can cut the peel for candied fruits as you like - in small cubes or long stripes.

After boiling the skins, you can dry them in any way possible - on the street, in the oven, in the microwave, or use a fruit dryer.

Try making candied tangerine peels at home to add some sunshine in the winter.

Candied tangerine skins

The sweetness is prepared in several stages - first you need to soak the crusts, boil them in syrup and dry thoroughly. The process only at first glance seems time-consuming, in fact, with a sufficient supply of time, candied fruits are very easy to prepare.

Ingredients:

skins with 1 kg of tangerines;
800 gr. Sahara;
300 ml. water;
a pinch of salt.

Cooking:

Rinse tangerine skins.
Fill them with cool water, adding a little salt. Leave for 6 hours.
Drain the water. Top up with salted water again. Let it brew for another 6 hours.
Squeeze the crusts out of the water. Dry.
Boil water and dissolve sugar in it. Boil syrup until thick.
Add crusts to syrup. Reduce the power of the stove to the minimum. Boil for 10 minutes, stirring the skins.
Remove from stove, leave for an hour.
Cook the crusts again on low heat for 10 minutes.
Cool down. Drain the syrup.
Lay out the crusts on a baking sheet. Send to the oven, preheated to 60 ° C. Dry the skins for an hour, periodically turning them over. Make sure they dry out.

Spicy candied tangerines

Add a little cinnamon and candied fruits will acquire a spicy unique aroma. This delicacy is in no way inferior to sweets and marmalade. And you can be sure that harmful preservatives and stabilizers were not used in the preparation.

Ingredients:

crusts from 1 kg of tangerines;
800 gr. Sahara;
300 ml. water;
½ tsp ground cinnamon;
a pinch of salt;
powdered sugar.

Cooking:

Wash the tangerines well. Remove the rind. Soak it in salted water for 6 hours.
Change the water and leave the skins for another 6 hours.
Drain the water, let the skins dry.
Add sugar and cinnamon to the water. Boil the syrup.
Cook until the syrup becomes viscous.
Dip the cut crusts into the syrup. Boil for 10 minutes over low heat.
Remove from stove, let cool and infuse.
Put the pot back on low heat and simmer for 10 minutes.
Drain the syrup. Cool the crusts, squeeze out excess liquid.
Put on a baking sheet, put in the oven (60 ° C) for an hour.
Turn the skins over while cooking.
After the candied fruits have completely cooled, sprinkle them with powdered sugar on top.

With this recipe, you can make candied fruits from whole tangerines. To do this, the fruit is cut into circles. Such a delicacy can be added to mulled wine or make a delicious dessert by dipping in melted chocolate.

Ingredients:

crusts from 1 kg of tangerines;
100 ml;
200 gr. Sahara;
a pinch of salt.

Cooking:

Rinse the crusts thoroughly, remove the veins.
Soak in salted water for 6 hours.
Change the water and again leave the crusts for 6 hours.
Mix sugar in water. Pour into heated skillet.
Lay out the shredded skins. Cook in syrup for 2 minutes on each side.
Let the candied fruits cool and lay them out on parchment paper.
Candied fruits are dried after 2-3 days at room temperature. Turn them over constantly.

These natural sweets can be stored for about six months in a glass jar. You can always sprinkle powdered sugar or spices on top of them to add extra flavor and aroma to the treat.

Friends, candied fruits are candied fruits that are used to decorate desserts and pies. Today you will learn how to make candied tangerines in the oven, all the intricacies of preparing a gourmet treat.

This oriental sweet has gained great popularity among housewives in our country today. We usually buy sugar tangerines in supermarkets, although at home preparing candied tangerine fruits according to this recipe is very simple than it seems. Tangerines are first soaked, then boiled in syrup and dried in the oven at the very end. Thus, candied fruits are dried tangerines, which before that have been boiled for a short time in syrup.

However, despite the simplicity of the process of preparing homemade treats, there are some points that must be taken into account before proceeding with it.
One of them, the most important, is the freshness of the fruit. Tangerines should not be spoiled, rotten, beaten, etc. The most delicious candied fruits are obtained from fresh tangerines!

Most often, citrus peels are used for candied fruits, but today I suggest you make them from whole fruits to enjoy the fullness of this natural sweetness. However, for very economical housewives - tangerines can be eaten, and candied fruits can be made from the skins according to the proposed recipe.

The method of cutting tangerines can be varied, whichever you like best: circles, slices, cubes, strips. It depends on aesthetic preferences and the further method of application.

In addition to a variety of pastries, candied citrus fruits are also a tonic and refreshing addition to tea. You can also eat them instead or make a stunningly delicious dessert: roll in melted chocolate and cover with coconut or chopped nuts.

Let's get down to the process itself and look at how to make candied tangerines in the oven, I prepared this recipe for you with a step-by-step photo.

Tangerines - 400 g
Sugar - 200 g
Cinnamon stick - 1 pc.
Anise stars - 2-4 pcs.
Carnation buds - 2-3 pcs.
Nutmeg - 1 pc.
Allspice peas - 3-4 pcs.

Cooking candied tangerines

1. Wash the tangerines and dry them with a paper towel. We cut them in any convenient way. I preferred circles. Put the citrus fruits in a bowl.

2. Fill with drinking water so that it covers all the fruits and leave for an hour.

3. After this procedure, tangerines will become soft. This will take at least one hour.

4. Then, with a slotted spoon, remove the tangerines from the pan and put them in a sieve or on a plate.

5. Pour sugar into the remaining infusion, put all the spices and boil so that the sugar is completely dissolved.

Note: if you wish, you can add any other spices to taste in the syrup: star anise, ginger, cardamom. The main thing is not to overdo it, so as not to interrupt the taste of candied fruit.

6. Return the tangerines to the pan with syrup.

7. Boil them after boiling for 15-20 minutes. Turn off the stove and leave the fruit in the syrup for 5-6 hours. The longer the tangerines are in it, the sweeter they will turn out.

8. After that, carefully remove them and put them on a wire rack, which we send to a preheated oven to 60 ° C and dry the tangerines until cooked. If necessary, turn them over to the other side. You can check the readiness like this: ready-made candied fruits do not stick to your fingers, completely dry (but not hard), and juicy.

Do not discard the remaining syrup! You can save it for the next batch of candied fruit or use it in pastry dough. Or you can sweeten their tea. To do this, pour it into a jar and keep it in the refrigerator.

10. Ready-made candied fruits from tangerines are sweet, fragrant and very beautiful - bright mini-suns =). They can be consumed immediately, used for desserts, or ground into crumbs or powder to decorate baked goods.

In a couple of months, the New Year will already come and you can prepare such a tasty and original delicacy for the festive table in advance, so that later you do not waste time on dessert in the New Year's bustle. Such blanks are stored in a paper bag or glass container under a lid for about 6 months at room temperature.

Bon Appetit everyone! Enjoy!

Video recipe for making candied tangerines

Friends, if you liked the recipe, write your feedback in the comments. It is very important for me to know your opinion, it will make the site more interesting and useful. Click on the social buttons, so you say thank you to the blog. Join the Tasty Cuisine group in Vkontakte, subscribe to the regular mailing list of new recipes.
Sincerely, Lyubov Fedorova.

If you love to cook and want to please your family with something tasty and unusual, try making candied tangerine peels. This option for using citrus zest is far from the only one. There are many recipes that help to reveal a specific sweet and at the same time slightly bitter taste.

The benefits and harms of citrus peels

Citrus fruit- a real storehouse of vitamin C and other useful minerals and vitamins. It is very useful to eat a few tangerines from time to time. On New Year's Eve, it is generally impossible to do without them.

It is also quite common for people to drink citrus juice for breakfast. Of course, fresh juice with pulp is much more useful than packaged nectar. It is known that the highest concentration of nutrients is concentrated in the peel of tangerines. Therefore, many ways have been devised on how to use the zest for food purposes.

In home-cooked candied fruits, despite sugar and heat treatment, there are still a lot of vitamins. The zest also contains essential oils that have a beneficial effect on the body and can even cheer up a person.

However, despite all the positive characteristics, it is worth considering that crusts can negatively affect your health.

First of all, this is due to the fact that mandarin is a strong allergen and therefore can cause adverse symptoms in some people.

In large quantities, even candied citrus fruits should not be consumed by anyone. It is also important to consider that the peel is most often treated with wax, so you need to thoroughly wash it before further use of the peel.

The most important aspect that can have a harmful effect on the human body is the use of nitrates to accelerate the growth of tangerines. These toxic substances for the body accumulate, as you know, in the peel of the fruit.

How to use peel

If you are sure that citrus peel can be used, then pay attention to how many other ways it can be further used. Often, the peel is simply dried and left as a room air freshener, like a sachet. In fact, you can cook various goodies from it.

What can you do with tangerine peels?

Candied fruits. Of course, first of all we are talking about candied fruits. These are healthy sweets, completely on a natural basis. If dyes, flavors, flavor enhancers and other preservatives are used in purchased options, you can be absolutely sure of a home-made product. Therefore, it can be given even to children, because the cooking process is completely under your control;
Jam . By a similar principle, you can make fragrant jams and preserves. This is a great addition to tea and biscuits;
Lollipops. After boiling the zest with sugar, you can make sucking sweets or boil the mass to the consistency of a citrus-flavored fudge.

Crust preparation

In order for the dessert to turn out delicious, it is important to properly prepare the products for further processing. Thus, before preparing candied fruits, you need to thoroughly rinse the peel of tangerines, as it is treated with special substances to protect it from spoilage. Then, you need to clean off the white threads from the back. The better you choose them, the sweeter the skins will turn out.

In order to remove the bitterness from the tangerines and prepare the zest for further combination with sugar, you need to soak them in cold water. To achieve the maximum effect, it is recommended to add a pinch of salt to the water. You should also change the water regularly. You need to do this 2-3 times a day for 3 days.

Cooking candied fruits

Finally, after you change the water for the last time, you can start cooking candied fruits. To begin with, we recline the crusts so that all the water through the glass colander. Dip them lightly with a paper towel and place them in a cooking pot. Since candied fruits are, in fact, candied fruits, to achieve the desired effect, pour them with sugar syrup.

To achieve the desired consistency, it is recommended to make the syrup in advance. For him, 1 part of water and 2 parts of sugar are taken. All this is melted over low heat, and then, boiled for several minutes, so that a string of syrup begins to stretch from the spoon. After that, cool it slightly and fill it with crusts.

Let the tangerines brew a little in the syrup. Swollen crusts are quickly saturated with sugar. To bring this delicious delicacy to readiness, put the pan on a slow fire and boil for about 10 minutes. Then, cool the candied fruits and repeat the procedure. As a result, the zest should become slightly transparent.

Next, drain the liquid and spread the tangerines on a baking sheet to dry. It is better that they dry naturally, but you can speed up this process by turning on the oven at 50 degrees for about 1 hour. Save the syrup for desserts.

You can also make a drink out of it, add it to a cocktail or boil down to candies.

Mandarin jam

In addition to candied fruits, another delicacy can be made from citrus zest - jam from
tangerine peels. This is a great option for New Year's gatherings with tea. In general, the cooking process itself is not much different from the usual one. You can use the same ingredients as for candied fruits: syrup and skins.

The main difference is that the jam remains with the syrup, so if you don’t want to get a cloying taste, adjust the amount of sugar in a timely manner.

Candied fruits are boiled in sugar syrup and dried fruits or their parts (peels). Good candied fruits are obtained from fruits and berries with dense pulp. The syrup left after the preparation of candied fruits can be used as jam for tea, as an addition to flour and cereal products. Store candied fruits in a cool place in plywood or cardboard boxes, boxes lined with parchment paper. To avoid drying out, finished candied fruits can be packaged in glass jars, which should be tied with cellophane or hermetically sealed.

Candied tangerines, thanks to sophisticated cooking technology, perfectly preserve all the benefits and taste of fresh fruits.

Since childhood, the presence of tangerines on the table has been associated with joyful New Year holidays. Of course, the uplifted mood from the mere sight of a bright and fragrant fruit is by no means the only plus. Mandarin is a real chest with “treasures” useful for the body.

Firstly, it is a solid vitamin C, which is so necessary for the body in the winter season. In addition to it, when using mandarin, you will receive vitamins A, B1, B2, D, P, as well as several types of organic acids, mineral salts, fiber, phytoncides, pectin and minerals (folic acid, magnesium, calcium, potassium). Thanks to the regular consumption of tangerines, you can solve problems with the acceleration of metabolic processes in the body, beriberi, fungal infections, relieve swelling, clear the bronchi of mucus, and improve appetite. Tangerines have a low calorie content, so such a product will definitely not damage the figure.

Candied tangerine pulp

300 ml water

1.2 kg sugar

1 kg tangerines

Tangerine slices are placed in an enamel basin and poured with hot sugar syrup. The fruits are cooked in three doses with breaks of 10 hours. The duration of the first two brews is 15 minutes each, and the third brew lasts until the temperature of the boiling mass reaches 108 °C. Then the fruits are thrown into a colander and left for 2 hours to drain the syrup. After that, the slices are slightly dried and sprinkled with sugar. Candied fruits are dried in an oven at a temperature of 35-40 ° C for 8-10 hours.

Candied tangerine peels

400 ml water

3 g citric acid

1.8 kg sugar

1 kg tangerine peels

Tangerine peel is soaked in cold water for three days, changing the water three times a day. Then fresh water is poured and the crusts are boiled for 10 minutes, after which they are thrown into a colander. When the water drains, the peel is transferred to an enamel basin, poured with hot sugar syrup prepared on the water in which the peels were boiled, and incubated for 10 hours. Then citric acid is added to the mixture, boiled for 15 minutes and again incubated for 10 hours. The next cooking continues until the temperature of the boiling mass reaches 108 ° C. Ready candied fruits in a boiling state are thrown into a colander and left for 2 hours. The cooled crusts are laid out on a sieve and dried for a day at room temperature, after which they are rolled in sugar and dried for 2-3 days.

Many of us love tangerines, but surely not everyone knows that not only the pulp is suitable for eating. Application can also be found for crusts. And the delicacy will be very tasty. We suggest you cook candied fruits from tangerine peels, and we will help you with this. This is certainly laborious, but the result is worth it. If store-bought candied fruits are often too dry, and they probably contain dyes, then homemade candied fruits are juicy, fragrant and you will be 100% sure of their quality.

Ingredients:

tangerine peels - 500 g;
sugar - 1 kg;
water - 200 ml.

Cooking

Before preparing candied fruits, we thoroughly wash the tangerine crusts, then cut into small squares or stripes. Then fill them with water at room temperature and soak for 3 days. At the same time, you need to change the water every day 3 times. After that, drain the water in which the crusts settled, and instead add water for syrup at the rate of 100 ml per 250 g of crusts, put on fire, bring to a boil and cook for about 10 minutes , stirring. Now the crusts can be filtered, and add sugar to the liquid and boil until thick, stirring so that the syrup does not burn. Pour the crusts with the resulting mass and leave for 10-12 hours so that they are soaked. After that, we put them on the fire again and simmer so that they boil down. Again, we recline the crusts in a colander so that the remaining liquid drains. We lay out the resulting candied tangerine fruits on a table or baking sheet in an even thin layer so that they dry out. Usually in a day the delicacy is ready. It can be consumed in its pure form, or it can be used in baking.

Candied tangerine skins - express recipe

The previous recipe for candied fruits is wonderful, but it takes patience and time. If you want to do everything quickly, then the following recipe is for you.

Ingredients:

tangerine skins - 200 g;
sugar - 400 g;
citric acid - to taste;
water;
salt.

Cooking

We put the peel in a saucepan, pour in water (about 1.5 liters), put on fire, bring to a boil and boil for 10 minutes. We throw the crusts into a colander, rinse them under running water and again fill them with water with the addition of half a teaspoon of salt. Salt is needed in order to remove bitterness from the crusts. Bring to a boil, boil again for 10 minutes, rinse and repeat the procedure for the third time. After that, we again throw the crusts into a colander and cut them into not very thin strips, or simply divide them into pieces arbitrarily. Pour sugar into a saucepan, add a glass of water, bring to a boil. Now we dip the peel into the syrup and cook until almost completely boiled. Pieces of skins should become almost transparent. Now that the candied fruits are almost ready, we throw them in a colander, thereby allowing the remaining syrup to drain. You can roll them in sugar or powdered sugar and dry them. To do this, you can simply leave them open in the air, or you can put them on a baking sheet. and put in a warm oven for about 30-40 minutes.

You can also prepare candied fruits from tangerines for the future: sterilize jars and candied fruits while still hot, put them in them, close the lid and store in the refrigerator. And then use it as you wish. By the way, do not rush to pour the syrup either, it will make an excellent impregnation for cakes.

Candied fruits can only be prepared from tangerine peels, or you can make assorted ones and use peels of any citrus fruits: orange, lemon and grapefruit will do. What good to waste if you can cook such a delicious delicacy!