Cooking delicious candied orange peels

Candied fruit is called boiled in a candied syrup and then dried and sliced ​​fruit. You can cook them throughout the year from the collected berries and fruits. For special gourmets, cooks offer to pay attention to candied carrots, green tomatoes and even pumpkins. But for most people, the classic taste of candied orange peel is the most familiar and tasty. They are eaten as a stand-alone dessert or as a powder for baking and ice cream.

Few people know, but candied fruit is not only a delicious dessert, but also a colossal benefit to the body. All the beneficial substances are transferred to the candied fruit. Consequently, the complex of vitamins B, PP, A, C, potassium, magnesium and iron, found in any citrus fruit, is clearly present in candied fruits made with their own hands. The use of orange peel is also in the fact that it contains a huge amount of essential oils that have an antibacterial effect important in the treatment of colds. In this regard, candied fruits are recommended to be eaten as preventive measures or at the first signs of influenza and ARVI.

It is worth noting that long-term storage of this product has a negative impact on the preservation of useful substances in the composition. Also, improper processing during preparation can affect the benefits of the product. With this you need to be careful. Regular consumption of candied fruit has a positive effect on the general state of immunity due to the large amount of vitamin C. This dessert is recommended for people with elevated cholesterol. It is no secret that the orange peel is an effective assistant to combat stress and depression, helps relieve tension after a long working day.

The possible risk associated with eating candied fruits made from orange peels is due exclusively to an allergic reaction to fruits from the citrus family. Orange peel can be the strongest allergen that causes a negative reaction from the body to the product. It should be noted that even in the process of boiling, which is necessary for the preparation of candied fruit, does not reduce the risk of an acute allergic reaction.

Special care must be taken with children. In a young child, as a rule, an allergic reaction is more painful than that of an adult who has got stronger organism. In addition, the presence in the composition of candied carbohydrates (we are talking about sugar), classifies this product in the category of high-calorie. 100 grams of candied fruits contain about 300 kcal. Therefore, people who are obese or actively trying to lose weight should use this product with extreme caution and in moderation. It is also worth noting that a person suffering from diabetes, it is desirable to refrain from the abuse of candied fruits.

First of all, we will define the necessary ingredients:

• 500 grams of orange peels;
• 1 kilogram of granulated sugar;
• 2 glasses of water;
• 2 tablespoons freshly squeezed lemon;
• 2 tablespoons of orange liqueur.

The recipe for orange candied fruit is extremely simple and straightforward.

• For orange peels, select 5-6 ripe oranges in the store. Prefer medium-sized fruit of the same size. Necessary fruits with sufficiently dense and thick skinned, which will become the basis for making candied fruits. That is why it is recommended before buying carefully inspect each fruit for cracks or dents on the surface. For a ripe and tasty orange is characterized by a pronounced citrus aroma.
• Then, each fruit should be well washed in water at room temperature and lightly rub with a brush. This stage cannot be ignored, as in the process of transportation the orange peel could come into contact with a large number of dirty objects.
• After washing with a kitchen knife, make a small incision in the shape of a cross on top of the fruit. Peel the orange. It, in turn, must be cleaned of white porous film. In the presence of kitchen scales, weigh the resulting volume of the peel. If the mass of the crusts is less than 500 grams, you need to peel another fruit.
• The resulting zest must be cut into thin strips or small squares. Due to the fact that in the process of boiling the skin will decrease in size, it is permissible to cut it into a slightly larger size.

• Evenly distribute the zest at the bottom of the pan and cover with cool water. Cover the pan with a lid. After 2 days, it is advisable to change the water in a saucepan a couple of times, for example, in the morning and in the evening. After 2 days, transfer the orange peels into a colander, allowing the liquid to drain.
• For the preparation of orange candied fruit, an equally important ingredient is sugar syrup. To obtain it in a container with a thick bottom pour the required amount of granulated sugar, add water. Wait for the mixture to boil over low heat. Do not forget to constantly stir the syrup. Then, as the sugar begins to dissolve in water, reduce the heat to the minimum value. Continue cooking the syrup until it thickens.
• After the syrup is ready, time to add orange peels to it. Continue cooking at minimum power. Do not cover the pan with a lid and constantly monitor the preparation of the syrup. Do not allow boiling or boiling. Mix syrup with crusts a couple of times. After 50 minutes, you will need to add freshly squeezed lemon juice and orange liqueur. The latter is not necessary to add, because this step can be skipped. Continue cooking the mixture for another 10-15 minutes.
• Remove the syrup container from the stove and allow to cool. After that, transfer the orange peel into a colander so that the whole syrup stack. Spread the candied fruit on a baking sheet of parchment evenly and sprinkle with powdered sugar or finely granulated sugar. Leave the candied fruit to dry for a short time.
• The obtained dried candied fruits are stored in a refrigerator in a closed container with a tight lid.

The ingredients of a quick cooking recipe are not much different from the classic, you need to add only a small amount of salt. This is a recipe for candied fruit from Yulia Vysotskaya, which she often makes for her family. You will need:

• peeled peel 5 large oranges;
• 2 cups sugar;
• 1 teaspoon salt;
• 2 grams of freshly squeezed lemon juice.

The technology of making candied orange peel according to the express recipe is as follows.

• Peeled orange peel is laid out evenly on the bottom of the pan. Next, you need to fill the crust with water so that it covers the entire surface. When the water begins to boil, it is necessary to reduce the power of the burner and leave the orange peels to cook for about 10-12 minutes.
• Then orange peel laid out in a small strainer and poured a portion of ice water several times. After that, following the first stage, put the orange peel to cook for a few more minutes. When the water starts to boil, add a teaspoon of salt. After the need to re-pour the contents of ice water. Repeat the procedure 2 more times.
• After performing the above steps 3 times, the contents are cooled in cold water and cut into a thin strip, no more than 2 centimeters in length.
• Next, in a container with a thick bottom evenly poured sugar and pour it with a glass of hot boiled water. Add the peeled orange peel. After the contents begin to "digest" (within half an hour), turn off the heat. Stir the contents regularly so that it does not stick to the walls of the pan.
• The last step in the preparation of candied express recipes will be the addition of freshly squeezed lemon juice.

As mentioned earlier, candied fruits, due to the use of large amounts of granulated sugar, may be contraindicated for people suffering from diabetes. However, there is a fairly simple recipe that allows you to make candied fruits without adding sugar. First, let's deal with the ingredients:

• 50 grams of orange peels;
• 40 milliliters of water;
• 90 milliliters of syrup from tuberiferous sunflower (in the store can be found under the name Jerusalem artichoke).

Actually, here is the recipe itself, which is not so difficult to perform.

• All the above ingredients must be thoroughly mixed. Put on the stove and wait until the contents begin to boil. After that, the power of the burner will need to be reduced to the minimum value. Leave the contents to simmer for 90 minutes.
• Do not forget to carefully ensure that the contents warmed in a saucepan evenly. Stir and turn the syrup regularly. This will allow the orange peel to boil well.
• Orange peel with Jerusalem artichoke must be brought to a translucent thick consistency. This process is quite laborious and can take about 150 minutes. Upon completion of boiling candied water, in most cases, already evaporates.
• After completing the preparation of candied orange peel, they should be distributed evenly on a baking sheet over the entire surface of parchment paper. Pay special attention to the quality of baking paper. To speed up the process, candied fruit can be dried in an oven or in a dehydrator. However, candied fruits, as a rule, dry within 24 hours on their own.
• Store cooked candied fruits in the same parchment paper in a closed container with a tight lid.

Candied fruit is not picky about storage. Store candied fruits preferably in a cold place; a refrigerator, a balcony or a cellar is perfect. Capacity is desirable to choose from the glass, be sure to have a cover.

As a rule, candied orange peel can be stored throughout the year. If they were cooked at home, it is advisable to leave them right in the syrup. Upon completion of cooking the syrup, pour the contents into a jar, not sprinkling with powdered sugar or sand. In this state, candied fruits can be stored in the refrigerator for 1 to 2 years.

You can see a clear recipe for making orange peel candies in the next video.