Cooking candied fruits is a great New Year's Eve pastime. In addition to the fact that you can stock up with fragrant bright sweets, you also spend time with the children. After all, even a child can master this simple process. And ready-made candied peel from oranges is an excellent component for Christmas stalls, fragrant fruit muffins, puddings. In addition, they can simply be served with tea instead of sweets. It is much more healthy and no less tasty.
Candied peels of oranges and other citrus fruits
Some recipes for these sweets require preparation within a few days. First, crusts must be soaked in cold water, then they are boiled in sugar in several stages. Let's try making candied orange peel more quickly. The whole process will take about two and a half hours, not counting the drying time. These candied fruits (the recipe with a photo - in the article) 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 aftertaste (resembling the pungency of ginger root) - this should be taken into account. The syrup in which candied peels of oranges will be cooked, save. It will thicken due to the high content of pectin, and it can be used in muffins and serve for 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 glasses) for blanching citrus add three tablespoons of sugar. Boil it and set it aside. Wash the oranges thoroughly, peel off the segments and chop as you like. It is desirable that the strips or slices are not thicker than half a centimeter, then they are easily and evenly soaked in syrup. Dip the future candied fruits in boiled water without sugar, boil for about five minutes, fold in a colander. Fill the pan with fresh water and repeat the procedure two more times - this will help rid the crust of a 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 low heat. During this time, the crusts will soften and become very sweet, and the liquid will be saturated with a rich citrus aroma. Since the syrup is a little respected, it can burn a little on the walls - to avoid this, use the cooking brush to clean the walls of the pan.
After cooking, you can remove the crusts from the syrup and, having cooled slightly, 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 coated with chocolate, added to baked goods, curly cut and decorate with them any desserts. The second cooking option assumes that the crusts will remain in the syrup. After cooling, they are refrigerated in this form and stored for up to three weeks. Such candied fruits are even softer and more saturated with syrup - they resemble jam.