Candied orange peels

Very tasty, original, bright, beautiful, for every day! Candied orange peels are the best home-made analog to sweets and sweets. They turn out to be very fragrant, with a bright taste and are suitable for flavoring any pastries, desserts, drinks. They are stored ready in a dry place for a long time.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 30 g
123 kcal
GI: 13 / 0 / 87

Step-by-step cooking

Cooking time: 2 d
  1. Step 1:

    Step 1.

    How to make candied fruits from orange peels? Prepare the necessary products. Choose oranges based on the quality of the peel. It should be as thick as possible, and the oranges themselves should be ripe. Unfortunately, my zest is not as thick as I wanted, but it still turned out delicious.

  2. Step 2:

    Step 2.

    Very carefully, perhaps using a stiff brush or even soda, clean the surface of the oranges. Cut the peel of clean oranges with a sharp knife into 4-8 segments and carefully separate the peel from the juicy pulp. Cut the orange peel into longitudinal strips and place them in a saucepan of suitable volume. Pour the water so that it covers the peel. And we will need salt in order to remove the bitterness.

  3. Step 3:

    Step 3.

    Fill the peel with water, add 1 tsp salt, bring to a boil and cook for 10 minutes on low heat. Then drain the water, rinse the crusts with running water, pour fresh clean cold water and add 1 tsp salt, bring to a boil and cook for another 10 minutes. Drain the water, repeat all the steps for the third time. Try a piece, if there is still bitterness, boil with salt again (always on a lower-than-average heat). Rinse, flip into a colander and let stand for 30 minutes.

  4. Step 4:

    Step 4.

    Prepare the syrup by combining water and sugar, bring it to a boil, stirring to dissolve the sugar. Place thoroughly boiled strips of orange peel in the boiling syrup. Bring to a boil, reduce the heat to low and cook the crusts for about 30 minutes. Focus on your stove. At the end of cooking, add a tablespoon of lemon juice squeezed from a lemon and mix gently. Remove the candied fruits from the heat, leave to cool completely.

  5. Step 5:

    Step 5.

    Discard the candied orange peels on a strainer to drain the syrup as much as possible, then spread out to dry on a sheet of parchment paper. They can be dried in the oven at 50 degrees, or at room temperature for 1-2 days. The main thing is not to over-dry the candied fruits. The finished candied fruits are flexible and do not stick to your hands.

Ready-made candied fruits can be additionally "decorated" by rolling them in granulated sugar, powdered sugar or dipping them whole or partially in melted chocolate.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Calorie content of the products possible in the composition of the dish

  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Lemon juice - 16   kcal/100g
  • Orange peel - 36   kcal/100g

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