Candied orange and other citrus peels

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cooking candied fruits is a great New Year's Eve pastime. In addition to the fact that you can stock up on fragrant bright sweets, you will also spend time with your children. After all, even a child can master this simple process. And ready-made candied orange peels are an excellent component for Christmas stollen, fragrant fruit muffins, puddings. In addition, they can simply be served with tea instead of sweets. It's much he althier and just as tasty.

Candied orange and other citrus peels

Some recipes for these sweets require several days to cook. First, the crusts must be soaked in cold water, then they are boiled in sugar syrup in several stages. Let's try to cook candied orange peels more quickly. The whole process will take about two and a half hours, not counting the drying time. These candied fruits (recipe with photo - inarticle) are obtained not only fragrant, but also moderately sweet - sugar does not clog a pronounced orange flavor. You can also take lemon and grapefruit peels. Only the latter will retain a slightly bitter taste (reminiscent of the sharpness of ginger root) - this should be taken into account. Save the syrup in which candied orange peels will be boiled. It will thicken due to its high pectin content and can be used in muffins and served with tea.

Cooking technology

Take three hundred grams of orange peels (weigh with the white part) - for this you need to peel about five medium-sized fruits. In water (one and a half cups) for blanching citrus fruits, add three tablespoons of sugar. Boil it and set it aside. Wash the oranges thoroughly, remove the peel into segments and cut as you like. It is desirable that the strips or pieces are no thicker than half a centimeter, then they will be easily and evenly saturated with syrup. Dip future candied fruits in boiled water without sugar, boil for about five minutes, fold in a colander. Fill the pot with fresh water and repeat the procedure two more times - this will help rid the crusts of the bitter note.

Then heat the sugar syrup, dip the blanched candied fruits into it, boil and cook (no need to stir!) for an hour and a half on minimum heat. During this time, the crusts will soften and become very sweet, and the liquid will be saturated with a rich citrus aroma. Because the syrup is a littleboil down, it may burn a little on the walls - to avoid this, use a culinary brush to clean the sides of the pan.

After cooking, you can remove the crusts from the syrup and cool a little, roll each in sugar, put on a wire rack and leave to dry for a day. Such candied fruits are stored in a closed jar for up to two weeks. They can be covered with chocolate, added to pastries, cut into shapes and decorated with any desserts. The second cooking option assumes that the crusts will remain in the syrup. After cooling, they are put in this form in the refrigerator and stored for up to three weeks. Such candied fruits are even softer and more soaked in syrup - they resemble jam.