Candied orange peel benefits. Candied orange peels. Recipe for candied orange peels

Candied fruits made from bright orange peels will help create a good mood on any day. After all, they can be used not only as an independent dessert dish, but also for unusual decoration of cupcakes, sweet pies, cakes and other delicious pastries.

Features of preparing candied orange peels for the winter

When preparing raw materials for candied fruits, it is important to use only peels without pulp. And creating a beautifully shaped delicacy will require preparing large pieces of orange peel.

Benefits and harms

Candied fruits are well suited for people who adhere to proper nutrition. After all, this delicacy does not contain many calories.

But dessert should be consumed with caution by people who have medical contraindications.

Preparation of the main ingredient

The main ingredient is oranges. The fruits selected are medium-sized, dense, preferably with thick skin. Before cleaning, you need to thoroughly rinse the fruits and pour boiling water over them for better cleaning and increased aroma. The peel is usually cut off like a ribbon. The rinds are then carefully cleaned to remove the white inner layer, which gives them bitterness.

How to make candied orange peels at home

Today there are many recipes for candied fruits. They vary in cooking time and ingredients. Everyone can choose the recipe that suits them.

Quick recipe step by step

This recipe is notable for the fact that it requires almost no intervention from the hostess. It only takes about four hours to make candied fruit this way.

Required ingredients:

oranges – 5 pieces;
granulated sugar – 400 grams;
citric acid – 1/3 teaspoon.

Pour water over the orange peels, add the remaining ingredients and simmer over low heat for an hour and a half.
Remove the mixture from the stove and leave to soak in the syrup for about two hours.
Then roll the crusts in sugar, place on a baking sheet and place in the oven for forty minutes. To prevent the finished dish from sticking to the dishes, it is recommended to lay baking parchment.

With lemon juice

This recipe, although similar to the previous one in terms of ingredients, differs from it in taste. After all, if you make candied fruits with lemon juice, they will turn out more juicy, tart and aromatic.

You will need:

zest of 7-8 oranges (weight about 500 grams);
sugar – 600 grams;
lemon juice – 20 grams;
water – 0.5 liters.

Pour water over the peel and cook over medium heat for 10 minutes.
Then drain in a colander and rinse under running cold water.
Add water again and boil.
Add sugar and lemon juice to water and boil the mixture for five minutes.
Place the peels into the prepared syrup and cook over low heat for 1.5 hours.
Remove the dish from the stove and cool.
Let the syrup drain, cut into strips and serve, sprinkled with sugar if desired.

Method from Yulia Vysotskaya

Yulia Vysotskaya’s recipe cannot be considered a quick one, but it is notable for the fact that she supplemented the classic method of preparing candied fruits with the use of dark chocolate and, as a result, received homemade sweets.

Required components:

large oranges - 8 pieces;
sugar – 0.5 kilograms;
citric acid – ¼ teaspoon;
dark chocolate – 1 bar.

Cooking sequence:

Pour water over the peel and leave for three days, periodically changing the liquid. Such a long period of infusion is required for the bitterness to completely disappear from the crusts.
After three days, they need to be filled with salted water and simmered over low heat for 10 minutes.
Next, rinse the peel and repeat the cooking process 2 more times.
Then cut them into small strips.

Prepare sugar syrup, boil it and add orange peel.
Cook the mixture for an hour, stirring occasionally.
Twenty minutes before removing from heat, add citric acid.
Remove candied fruits from the stove and dry in the oven.
Melt the dark chocolate in a water bath and dip the dried crusts in it.

Recipe from Alla Kovalchuk

The highlight of the method that Alla Kovalchuk suggests is the use of spices and an unusual method of preparation.

Ingredients:

oranges – 3 pieces;
sugar – 400 grams;
lemon – 1 piece;
cloves - 3 pieces;
vanilla sugar – 1 teaspoon;
cinnamon – 1 stick;
ginger root – 10 grams;
cardamom - to taste.

Cooking technology:

Remove the peel from the fruit and cut it into small strips.
Roll the zest into rolls and thread them onto a string.
Place the “beads” in cool water for one hour.
Then transfer to a saucepan, add water and boil for 45 minutes, changing the water every 15 minutes.
Next, prepare sugar syrup, place the rolls in it and boil for 20 minutes.
Add spices and simmer for another 20 minutes.
Let the dish cool without removing the zest, then take out the candied fruits and remove them from the string.

How to store prepared candied fruits

The prepared dessert is stored in a parchment package or jar with a tightly closed lid.

Prepare the ingredients.

Wash the oranges thoroughly under running water and rub with a brush.

Advice. In addition to oranges, lemons and grapefruits (with red or pink flesh) are also suitable for making candied fruits. Grapefruits must first be soaked in a large amount of water (for 3 days, often changing the water so that the bitterness disappears).

Cut off the ends of the oranges.
Then cut off the peel from the oranges along with a small layer of pulp, about 1 cm thick.

Advice. In many recipes for candied citrus fruits, it is advised to partially cut off the white subcutaneous layer, because... it adds bitterness to candied fruits. I left not only the white layer, but also part of the pulp, as P. Erme advises, and it turned out very interesting, tasty and there was not so much bitterness in the finished candied fruits that it was necessary, adhering to the classics, to remove the white pulp. But it’s your choice, and if the slight bitterness (rather astringency) of candied fruits bothers you, then cut off part of the white subcutaneous layer, leaving 3-5 mm.

Bring about 3 liters of water to a boil in a large saucepan.
Place orange peels in boiling water, bring to a boil and cook at low simmer for about 2-3 minutes.

Place the crusts in a colander and place under running cold water to stop the cooking process.
Repeat the procedure twice.
Place the crusts in a colander and let the water drain well.

Prepare syrup.
Pour sugar (600 g) into a 3-liter saucepan, add water (400 ml), lemon juice, vanilla pod with seeds, star anise and peppercorns crushed with a knife.

Advice. To scrape the seeds from a vanilla pod, cut the pod in half lengthwise and use a knife to scrape the seeds from both halves. Add the pod along with the seeds to the syrup.

Bring the syrup to a boil and let simmer for about 5 minutes.

Place orange peels in syrup and bring to a boil.

Cook at low boil (simmer) for about 60-90 minutes.

Leave the crusts in the syrup until completely cool, then put them in the refrigerator until the next day.

The cooled peels can be transferred to a jar, filled with syrup (if necessary, the syrup can be boiled further to make it thicker) and stored in the refrigerator, covered (the peels can be left as is or cut into strips).
Or put the orange peels in a colander and let the syrup drain well (put a bowl under the colander and collect all the syrup).
Cut the peels into strips about 1 cm wide or into cubes.
Place on parchment paper and dry naturally, or in the oven at about 80°C (until the moisture evaporates, about 6 hours or more).

Advice. The time in the oven is approximate, because... I dried the candied fruits myself in a fruit and vegetable dryer.

Transfer the finished candied fruits into a clean, dry jar and store under the lid so that they do not dry out.

Advice. Also, there is a classic method of preparing candied fruits, which will require about 5-6 days of passive time and an hour of active work. The principle is as follows: place orange peels in a saucepan with a large volume of water and soak for 3 days, often changing the water so that the peels do not deteriorate in the water and the bitterness is removed from them. Then drain in a colander, cut into strips or cubes, and then cook in syrup according to the jam principle. Place the peels in the syrup, bring to a boil, boil for 2 minutes, remove from heat and leave to stand until the next day. Repeat the procedure 2 more times (a total of 3 cooking and 3 standing). After this, place the candied fruits in a colander, let the syrup drain, if desired, roll in sugar and dry.

Enjoy your meal!

An incredible dessert for children and adults - candied orange peels, classic and quick recipes, simple, chocolate-covered, covered in nuts!

This recipe produces aromatic candied fruits with a bright citrus aroma, so dry and non-sticky. Very good for Easter cakes! You can also make it from lemon peels.

Orange (peels) - 0.5 cups.
Sugar - 0.5 cup.

Cut the orange peels into small cubes (it’s convenient to do this with scissors). Pour in cold water until the water covers the crusts.

Bring to a boil, cook covered over low heat for 15 minutes. Then drain the crusts in a colander and rinse well with warm water.

Add water again and cook in the same way 3 more times for 15 minutes.

Drain the water well. Place the crusts in a saucepan and add sugar.

Cook over low heat while stirring.

Until the water that will be released from the crusts has completely evaporated.

Place the sugar crusts on baking paper.

In just 5-10 minutes the candied fruits dry and are ready for use. The results are very aromatic, completely without bitterness, dry candied fruits. Bon appetit!

Recipe 2: candied orange peel at home

The attitude towards this rather old-fashioned delicacy is ambiguous.

On the one hand, many people still have vivid memories of the delicious candied fruits that grandmothers and mothers made; on the other hand, stores are now simply filled with sweets and various desserts, and very few people find the energy and time to prepare them with their own hands.

Nevertheless, there are many supporters of making sweets yourself. Healthy, free of dyes, flavor enhancers and preservatives, candied orange peels are uniquely tasty, too.

It’s not difficult to prepare them; there are many recipes: classic ones that turn orange peels into candied fruits slowly, over a few days, and modern ones that take less time but also give excellent results.

You can try making candied fruits the way they were made before; now this recipe is already considered a classic.

Preparing candied fruits will take a long time, but the process itself is by no means labor-intensive. It's all about soaking the crusts for a long time to remove the bitterness; they need to be soaked for three days.

Orange peels (take the amount that is available, it is recommended from at least 5 fruits);
Sugar – 2-3 glasses;
Water.

The crusts should be filled with a large amount of water in a large container and the water should be changed frequently so that they do not spoil. After the specified time, the finished semi-finished product is thrown into a colander, then cut into cubes, strips.

Sliced rinds are cooked like regular jam. The syrup is prepared (water is poured into the pan and sugar is added), chopped peels are placed in it, brought to a boil, and boiled for two to three minutes.

After this, infuse until the next time (that is, a day). This sequence must be repeated three times.

After the third infusion, the finished candied fruits are placed in a colander (the syrup can be collected and used later). Then they can be rolled in sugar, powdered sugar, dried and used for their intended purpose, including adding to baked goods.

The degree of sweetness can be adjusted by making the syrup with more or less sugar. It’s not for nothing that the recipe is called a classic; as a result of cooking it, candied fruits turn out the way they should be.

Recipe 3: how to make candied orange peels

Such a wonderful delicacy came to us from the Far East; people in these hot countries puzzled for a long time over how to preserve the precious gifts of nature, which quickly disappeared in the hot climate, and so the first candied fruits appeared. They quickly became fashionable in Greece, Italy, Spain, France, Germany, but they won the hearts of the Russian people only in the 18th century, thanks to Catherine the Second. Today it is very easy to buy these “sweets,” but they practically no longer give the same pleasure as before, because they resemble dry, fibrous sticks or cubes that have a sickly sweet taste, and it is also unclear where the bright color came from. Therefore, it is better to prepare this miracle at home; for example, candied orange peels turn out very appetizing!

Orange zest 1 kilogram
Sugar 1 kilogram 800 grams for syrup and 1.5 cups for decoration
Purified water 450 for syrup and as much as needed for cooking
Citric acid 2–3 grams

In a classic candied fruit recipe, it is desirable to have precision. First, weigh the orange peels on a kitchen scale, rinse them thoroughly to remove any kind of contaminants, place them in a deep bowl, fill with purified water 3–4 centimeters higher and soak for three days at room temperature, changing the liquid 2–3 times a day for fresh ! This method will help get rid of the bitter taste inherent in all citrus fruits.

After the required time, put the crusts back into a colander, rinse, place in a deep saucepan, fill with purified water and place on medium heat. After boiling, boil them 10–15 minutes stirring occasionally with a wooden kitchen spatula. Then we put it in a colander again, rinse it to cool faster, and leave it in the sink until all the excess liquid has drained.

Then we dry the citrus peel with paper kitchen towels, place it on a cutting board and chop it into slices, straws or randomly shaped pieces 1–1.5 centimeters wide.

Next, pour 1 kilogram 800 grams of granulated sugar into a deep metal non-stick or enamel pan and pour in 450 milliliters of purified water. Place everything over medium heat and cook the syrup until the grains are completely dissolved. We don’t move far from the stove; in about 7–10 minutes the sweet mass will be ready, so we carefully make sure that nothing burns!

When the syrup is ready, carefully lower the chopped orange peels into it and, after boiling, boil them for 10–12 minutes, periodically loosening them with a spatula.

Then cover the pan with a lid so that a small gap remains, use a kitchen towel to move it to a cooler place and leave the candied fruits in the sweet liquid for 10 hours.

We repeat this process twice more, but for the third time after boiling, add citric acid to the pan with almost ready-made “sweets” and boil the syrup at a temperature of about 108–110 degrees Celsius until thick, for about 25–30 minutes, although it may less, it all depends on your stove.

As soon as the pieces of peel become almost transparent and very little viscous liquid remains at the bottom of the pan, cooking is complete. Then we act at our own discretion, you can immediately put the still hot candied fruits into clean sterilized jars along with the remaining syrup, cool, close with tight-fitting lids, put in the refrigerator and use for layering cakes, pastries or decorating other confectionery or desserts.

Well, if you want to make sweets, then it’s better to put the candied fruits in a colander, set it on a clean bowl and leave it like that for a couple of hours to drain off excess liquid. Then roll them on all sides in granulated sugar, place them on a non-stick baking sheet, previously covered with parchment or baking paper, and dry them in any convenient way. The first option is in a slightly open oven, preheated to 50–70 degrees Celsius, for 40–50 minutes or one hour, and the second option is in a dry, well-ventilated place, for example, on a balcony or kitchen for about 1.5–2 days .

Depending on the choice of further preparation, storage methods change; it is better to keep dried candied fruits in boxes lined with paper or in clean glass jars, first covered with a linen napkin, and those in syrup, respectively, in the refrigerator, otherwise they will begin to mold.

Candied orange peels are useful candies or decoration for various types of desserts. They are served at the sweet table in large vases, deep bowls or other suitable dishes, or decorated with tasty slices of pastries, mousses, soufflés, ice cream and other delicacies.

Recipe 4, step by step: simple candied orange peels

Incredibly tasty and crispy candied orange peels can be prepared at home. Such a delicacy will turn out to be completely inexpensive, because orange peels are usually thrown away, but with the addition of granulated sugar it will turn into a tasty addition to hot drinks in the form of tea or coffee, or into an independent dessert! This is especially true during the New Year season, when citrus fruits are present in literally every home. In addition to oranges, candied fruits can also be created from lemons, tangerines, grapefruits, etc.

Be sure to remove all the white layer under the peel, otherwise your prepared dessert will be mercilessly bitter and its taste will be ruined forever! The created candied fruits are stored for a very long time - throughout the year, but always in a dark and cool place so that the sun's rays and moisture do not get there. Otherwise, the candied fruits will stick together into one lump.

The process of creating a delicacy is long, but the result is worth it - the incredibly aromatic crispy candied fruits will become a real decoration for tea or coffee time; they can be used to decorate cakes, desserts and pastries.

Orange 2 pcs
Sugar 1 cup
Water 30 ml

Scald the oranges with boiling water to make the peel more fragrant. After this, use a knife to cut off the peel from them, like from potatoes - in a long, long layer, like a ribbon. You can eat the orange fruit - it won't be needed in the recipe.

Cut off as much of the white layer as possible from the inside of the peel - it is responsible for bitterness. Cut the peel into thin long strips.

Place citrus strips in a saucepan or saucepan, pour in 1 tbsp. hot water and place on the stove. Boil for 5-7 minutes until the peel becomes soft and releases some of the aromatic oil to the liquid.

Place the boiled strips in a colander.

Pour granulated sugar into the saucepan, leaving 2 tbsp. for drying. Move the citrus strips there and pour in 30 ml of water. Place on the stove and bring the sugar syrup to a boil.

Simmer the strips in syrup for about 2-3 minutes, then put the container in the cold for about 20 minutes. Then heat the strips in the syrup again for 2-3 minutes until boiling, cool again, and so on 3 times. As the strips cool, they will absorb the syrup and become clearer and clearer.

For the last time, place the strips in syrup in a colander and rinse with hot water or boiling water. If this is not done, then the workpieces will be impossible to separate from each other.

Pour 2 tbsp into a small container. remaining granulated sugar and place the washed and dried strips there, lightly roll them in sugar.

Place the blanks on parchment paper lined on a baking sheet. Place the baking tray itself in the oven at 60-80C and dry the candied fruits for about 1 hour, stirring them from time to time for uniform drying.

Be sure to let the finished candied fruits cool and pour them into containers with tight lids or paper bags for storage. Remove and taste as needed.

Recipe 5, quick: sweet candied orange peels

peels of 5 oranges;
2 cups sugar;
2 tsp salt;
juice of one lemon;
ten liters of water;
a little powdered sugar.

We peel the oranges from the peels, which, in fact, are salted today. Well, you can make a spicy drink from the pulp of oranges so that it doesn’t go to waste.

Throw the orange peels into a saucepan and pour 2.5 liters of cold water into it.

Bring the water to a boil, cook the crusts for 10 minutes, then drain them in a colander and place under cold water.

We repeat everything from the beginning. Fill the peel with 2.5 liters. cold water. ATTENTION: this time add a teaspoon of salt to the water, because salt helps remove excess bitterness. Then bring to a boil, cook, drain, and place under cold water.

The third time we do the same thing: pan, skins, water, salt, boil, cook for 10 minutes, rinse with cold water - EVERYTHING!

Now let the water drain and cut our orange peels into strips half a centimeter wide.

In a saucepan, dissolve two cups of sugar in a glass of hot water, let the sugar syrup boil and dip the citrus strips into it.

Let's cook! You will have to cook for a long time, from 40 minutes to an hour, until the syrup is reduced almost completely. Towards the end of cooking, do not forget to squeeze lemon juice into the syrup. And when the skins become almost transparent, and there is very little syrup left, we will throw the candied fruits into a colander for the last time - let the excess drain.

By the way, the syrup after boiling candied orange peels turns out delicious; its consistency and color resembles honey, which means it can serve as a substitute for the latter, take heed, my dear vegans!

Place the candied fruits freed from syrup on a baking sheet lined with baking paper. You can place a baking sheet near the radiator to speed up the process, or you don’t have to steam it: candied orange peels dry well even without additional heating.

After two hours, you can roll the finished candied fruits in powdered sugar (or sugar), and then use them as you wish: decorate cakes, add to your morning cereal, add to cake batter, or just drink tea with them.

Keep in mind that such candied fruits can be prepared from lemon, tangerine, lime peels and even grapefruit peels. Bon appetit!

Recipe 6: candied orange with cinnamon (step by step with photo)

Orange 250 gr.
Sugar 100 gr.
Water 100 ml.
Cinnamon pinch
Nutmeg pinch

Peel the orange, cut off the peel. Cut it into strips.

First, boil the orange peel in water for 15 minutes. To remove bitterness.

At the end of cooking, add ground cinnamon and nutmeg.

Recipe 7: Candied Orange Peels and Sugar in Chocolate

When we eat an orange, we always throw away the peel, without thinking that orange peels can be used to make very tasty and aromatic candied fruits. Despite the long process of preparing them, it is still worth trying once, so that you can then prepare candied orange peels again and again. Candied fruits can be used in various baked goods or instead of candies, especially if the candied fruits are covered in chocolate.

oranges – 3-4 pcs.
sugar – 350-400 g
water – 170 – 200 ml
salt – a pinch
sugar for sprinkling – 200-250 g
chocolate – 50-70 g.

Wash the oranges and remove the skins: make several cuts crosswise. Cut orange peels into strips.

Pour the resulting preparations with water and leave for 4-5 hours. This is necessary to remove bitterness from the crusts.

Wash the orange peels and add fresh water, add salt. Put on fire. Cook the skins for 10-15 minutes. Change the water again and boil for 10 minutes without adding salt. This entire process is also necessary to remove the bitterness from orange peels.

In a separate pan, cook the syrup: add sugar to water and bring to a boil. Add orange peels to hot syrup. Cook over low heat for 5-10 minutes, stirring gently occasionally. Turn off the heat and cool the candied fruits. Put it back on the fire and cook for 5-10 minutes, turn it off and cool. In this way, do this 5-7 times until almost all the syrup has evaporated and the candied fruits become transparent.

Strain the mixture through a sieve. Allow all liquid to drain.

Pour sugar into a deep bowl. Place a small amount of candied fruits in sugar and roll on all sides. Do the same with the remaining pieces.

Tip: it’s more convenient to do this process in a closed container; after shaking several times, the candied fruits will be evenly sprinkled with sugar.

Place the candied fruits on a tray in a single layer. Dry at room temperature for 1-3 days (depending on temperature). Tip: you can speed up the process by placing a baking sheet with candied fruits in the oven and drying at a temperature of 70-80 degrees Celsius.

Dip one edge of dried candied fruit into melted chocolate. Place on a wire rack until the chocolate hardens. Tip: If you prefer, you can also completely dip the candied fruit into melted chocolate. Candied fruits covered in chocolate are ready, store them in a closed container and in a dry place.

Similar candied fruits can be prepared from lemon peels. You can also make assorted dishes.

Recipe 8: chocolate candied orange peel (step-by-step photos)

2 pcs orange
300 grams of sugar
450 ml water
50 grams dark chocolate.

Cut the orange into slices about 5mm wide.

Bring a pan of water to a boil, add oranges and cook for 3-4 minutes.

Drain. Let it drain. This manipulation allows you to get rid of bitterness.

Pour 450ml clean water into the pans and bring to a boil. Add sugar and wait until it boils and the sugar dissolves. Add oranges, cook over low heat for 1 hour. Take it out and let it drain.

Preheat the oven to 100C. Place the oranges on a baking sheet or wire rack lined with baking paper (in this case, place a baking sheet underneath) and bake for 50 minutes.

Remove and let cool. We can stop here.

Or you can make candied fruits in chocolate. To do this, heat the chocolate in the microwave, in several batches for 30 seconds. After each addition, stir the chocolate. Dip candied lido into chocolate, or, if you feel sorry for the chocolate that will remain on the paper, spread chocolate on top. Let the chocolate harden.

We eat with pleasure!

Recipe 9: Candied orange peels with chocolate and nuts

Delicious aromatic sweets. Unusual, piquant sweets made from orange peels, covered with chocolate, nuts, coconut flakes, and confectionery toppings. Candied orange peel is a very popular and delicious dessert. If you haven't made candied orange peel before, I recommend giving it a try. Today I have an idea on how to make full-fledged chocolate-covered candies out of them. It is very tasty, aromatic, everyone will be able to choose their own elegant candy, especially children will be delighted, and adults too.

peel of 5 medium oranges (~250 g)
250-400 g sugar

Coating:

150-200 g dark chocolate (I used 56%)
nuts, coconut flakes, sesame seeds, sprinkles (optional)

I used the peels of 5 medium oranges. The peel is perfectly stored in a closed container in the refrigerator, so there is no need to immediately eat 5 oranges to get the peel)) I cut the orange into 10 slices, eat the oranges, and put the peel in the container and in the refrigerator, they will stand for 5 days without problems until they accumulate required amount!

We are preparing candied fruits. Cut each skin lengthwise into 2-3 pieces.

Place the peel in a thick bottomed pan. To make it faster, boil a full kettle separately.
Pour boiling water over the peel, boil for 5 minutes, drain the water. And so on 2 more times. If you doubt whether your peel is too bitter, you can do this 5 times, 3 times was enough for me.

I initially had 250 g of dry peel. My recommendations are as follows: if you want to get a slightly sweet version of candied fruits, then take 250 g of sugar for this amount of peel, if you want medium-sweet candied fruits, then 300-350 g, and if they are confidently sweet, like typical store-bought candied fruits, then 400 g sugar.

Boiling water should be taken accordingly, for 250 g of sugar - 150 ml of water, 300-350 g of sugar - 200 ml of water, 400 g of sugar - 250 ml of water.

Combine sugar and boiling water in a bowl, stirring until dissolved. Pour into the pan with the peel and cook, shaking occasionally until the liquid has completely evaporated. This takes about 20-30 minutes, depending on the heat and the size of the pan.

Place the candied fruits on a sheet of baking paper and leave to dry for 3-4 hours, or overnight.

Prepare the sprinkles. I used salted pistachios, peeled them and coarsely ground them in a grinder. Next, ground almonds, coconut and sesame seeds. As well as confectionery sprinkles in the form of small balls. You can use whatever you like and whatever you find in your kitchen cabinet)) In particular, any nuts, and you can even sprinkle with coarse salt if you like this combination.

Melt the chocolate in the microwave or in a water bath.

Dip each candied fruit into chocolate, holding it by the edge, and carefully remove the excess on the edge of the plate, or do not remove it if you like a thick, thick layer of chocolate.

Place on a baking sheet and sprinkle with sprinkles to taste. You can gently press with your fingers to help the sprinkle adhere better. By the way, even without sprinkles, it will be delicious just in chocolate. Leave for a while until the chocolate hardens.
The top row is pistachios and sesame seeds, the second row is coconut and almonds, the third is colored sprinkles.

Tender, soft candied orange peels in chocolate will be appreciated by both children and adults! Delicious!

All recipes are carefully selected by the culinary club of the website website

Candied fruits, an oriental sweet, have been known in cooking for a very long time. Many are accustomed to bringing them from store shelves, without thinking that preparing this delicacy at home is not at all difficult.

Candied citrus fruits at home are most often made from oranges, but you can also diversify them with slices of grapefruit, lemons and even limes.

Candied orange peels, prepared independently, give special comfort in winter, and also carry all the preserved benefits: vitamins, minerals and plant fibers.

Healthy candied orange peels

The recipe for candied orange peel is simple, and preparation does not require any special skills or abilities, and even novice housewives can handle it. You will need very simple ingredients on hand, including lots of good oranges. However, preparing homemade candied fruits, according to recipes, takes a lot of time, but the result is worth the effort.

To prepare you will need:

Fresh – 5-6 pcs;
Sugar – 0.5 (2 cups);
Spices to choose from: cinnamon, star anise, vanilla;

Step-by-step preparation:

Preparing oranges. It is better to take small, thick-skinned oranges for making candied fruits. They should first be washed very thoroughly, you can even use a kitchen sponge, and then you should dip them in boiling water. Oranges should be cut into cubes 0.5-0.7 cm thick, so that there is a layer of pulp on the crust of no more than 1-1.5 cm. If you manage to find oranges the size of tangerines, you can simply cut them into semicircles, 0.5-0.7 cm thick.
To remove the bitterness inherent in all citrus fruits from the peel of oranges, you should boil them several times in boiling water. To do this, put them in a saucepan, fill with cold water and put on fire. After they boil and cook for 5-7 minutes, remove them from the heat, rinse them with cold water and put them back on the fire to cook. We repeat this 3-4 times, and always be sure to rinse it after boiling and fill it with cold water so that it is heated again over the fire until it boils. It is not necessary to stir, the orange bitterness will come out evenly, and the pulpy part of the orange slice will remain as unbruised as possible.
After all the bitterness has been digested, place the oranges in a colander, let the water drain and dry the slices of future candied fruits a little.
Cooking in syrup. To prepare the syrup in which the candied fruits will simmer, put 2-3 glasses of water in a saucepan, pour in sugar, citric acid and spices, if using them for cooking (cinnamon and star anise will add spice and a little tartness to the candied fruits, vanilla will add delicate sweetness). Bring everything to a boil and place slices of future candied fruits into the boiling syrup.
It is necessary that the syrup barely covers the tightly packed slices. Close the lid, reduce the heat to low and leave to simmer for 1-1.5 hours. During cooking in syrup, the candied fruits should become almost transparent and uniform in color. After finishing cooking, we leave the candied fruits in the syrup to cool for a few more hours and only after that we put them in a colander and let the excess liquid drain. By the way, the syrup from cooking candied fruits can be collected and then used as a dip for sponge cakes or as a sweet sauce for desserts.
Drying and processing of candied fruits. While the candied fruits are slightly wet, you can roll them in sugar or powdered sugar, place them in separate slices on parchment paper on a baking sheet and put them in the oven to dry for 30-40 minutes at a temperature of up to 100 C.

If the oranges themselves have already been eaten by the household and only a handful of orange peels remain, this is not a reason to give up, because there is a recipe for candied orange peels. No less appetizing and sweet candied peels according to the following recipe will delight your sweet tooth once again with its citrus aroma. To prepare you will need:

Orange peels from 5-7 oranges;
Salt – 1 teaspoon;
– 0.2-0.3 kg (1-1.5 cups);
Citric acid - 1-2 g (or juice of half a lemon);
Powdered sugar for rolling the finished product.

Preparation step by step:

Preparing orange peels. Orange peels are pre-prepared for 2-3 days, removing the bitterness: soak in cold water, changing it at least 3 times a day, and only after a few days begin to cook in syrup.
You can use a faster cooking method: the bitterness from the citrus fruits can be boiled down. To do this, pour orange peels with cold water, put on fire and bring to a boil. After boiling for 5-10 minutes, turn off the heat and drain the water.
Pour cold water into the pan with orange peels again, add ½ teaspoon salt and, bringing to a boil again, cook for 5-10 minutes. Drain the hot water again, pour cold salted water over the citrus preparations and boil for 5-10 minutes. In total, the procedure of cooling and boiling in salted water should be carried out 3-4 times - this will soften the crusts, get rid of the bitter citrus taste and be completely ready for cooking in syrup.
Slicing future candied fruits. After all the boiling, place the orange peels in a colander, rinse again in cold water, and let the water drain thoroughly. Cut the peels into cubes, 0.5 cm thick. You can cut out stars from large, even crusts - this way the candied fruits will be more elegant, the main thing is that the pieces are not very large.
Cooking in syrup. Pour sugar into the pan and add just a little water - 1-1.5 cups. Bring to a boil, dissolving the sugar by stirring. Pour the chopped orange peels into the resulting syrup and boil everything together, stirring occasionally until completely boiled. On average, this takes 30-50 minutes.
At the very end, add citric acid to the syrup or squeeze the juice of half a fresh lemon and mix thoroughly. The syrup is almost completely evaporated and absorbed by the citrus fruits, and the crusts themselves acquire a golden, transparent appearance.
Drying and processing of candied fruits. After cooking, transfer the candied fruits to a colander and let the syrup drain. This syrup can be used later for baking - it is very fragrant and sweet. When all the liquid has drained, place the candied fruits individually on parchment paper on a baking sheet, sprinkle with powdered sugar on all sides and let dry at room temperature for a few more hours. To speed up the process, you can put a baking sheet with dried candied fruits in the oven, preheated to 60 C for 1-1.5 hours.

Candied orange peel- a simple, but tasty and healthy product, which consists of orange peels boiled in thick sugar syrup, dried to a slight hardness and candied. This oriental sweetness has taken root well on our table and has become a popular component of many dishes.

Externally, candied orange peels look like thin candied strips of orange peel (see photo), not as bright as fresh oranges, but with a pleasant citrus aroma. They taste sweet with a slight tartness.

Unfortunately, Manufacturers of candied orange peels sometimes introduce artificial dyes into the product to improve their presentation, which significantly reduces the beneficial properties of candied peels, and sometimes even makes them harmful to the human body..

Beneficial features

Candied orange peels inherit their beneficial properties from the fresh orange peel from which they are made. Thus, they contain a lot of vitamin C, characteristic of all citrus fruits, which strengthens the walls of blood vessels and capillaries, as well as vitamins B1, B2, A and PP. Micro- and macroelements include potassium, calcium, magnesium, phosphorus and iron.

But what makes candied oranges especially valuable is the orange essential oils they contain, having pronounced antibacterial properties and effectively fighting colds(including infectious ones). Thanks to this, candied orange peels are a proven remedy for the prevention of colds and flu. Especially if you prepare them yourself, since such a natural product is considered the highest quality and most effective.

How to do it at home?

Many people wonder how to make candied orange peel at home. And all because this product is not only tasty, but also healthy. Oddly enough, it is quite easy to prepare.

To prepare candied oranges according to our recipe, you will need a glass of orange peels and sugar. The crusts need to be filled with cold water for a couple of days and changed at least 2 times a day. Approximately 3-4 hours after the start of soaking, you should carefully remove the white skin from the inside of the crusts, as it is bitter. Do this without fanaticism, otherwise the candied fruits will turn out too thin.

Soaked and peeled orange peels should be cut into thin strips, poured with fresh water and boiled for 10-15 minutes, and then drained thoroughly, transferred to a saucepan, covered with sugar and put on low heat, stirring occasionally. At first, the candied crusts will release juice, but then all the liquid will evaporate. After this, they can be removed from the heat, transferred to a baking sheet lined with parchment and sprinkled with sugar, sprinkled with sugar again, stirred, put in the oven and kept there for about half an hour at a temperature of 40 degrees. From time to time the candied fruits should be stirred, at the same time making sure that they do not dry out.

Ready candied orange peels can be placed in a jar or plastic bag and stored for up to six months.

Use in cooking

The use of candied orange peels in cooking is quite varied. This is one of the most popular candied fruits, used for preparing various dishes.

Candied orange peels are good and healthy on their own, as an independent dessert. This is a great alternative to candy. In addition, they are used in baked goods, cottage cheese desserts, creams, and ice cream. Particularly popular in the West are cupcakes with candied orange peels and the “orangette” dessert, which is candied orange peels coated in dark chocolate glaze.

However, the use of candied orange peel in cooking is not limited to desserts. They are added to porridges, as well as sauces for meat dishes and poultry, to which candied fruits add a pleasant tartness and delicate citrus aroma.

The benefits of candied orange peel and treatment

The benefits of candied orange peel for humans lie in their amazing composition. We do not eat orange peels fresh. Unless we add a little grated zest to desserts. Therefore, candied fruits are one of the few opportunities to eat this important part of the citrus fruit, rich in nutrients, which is a component of the complex treatment of many diseases, primarily colds.

It is in the orange peel that there are especially many phytoncides that fight viruses and bacteria. If you eat several candied orange peels a day during a flu epidemic, you can significantly increase your immunity and protect yourself from the disease.

They also contain substances lowering the level of bad cholesterol in the blood.

In addition, orange peel is an excellent antidepressant that relieves stress and improves mood.

Harm of candied orange peels and contraindications

The harm of candied orange peels is primarily associated with a high risk of an allergic reaction to them, since citrus peel is a strong allergen, and this property is preserved in candied orange peel. Be especially careful when offering these candied fruits to children..

The increased content of carbohydrates, primarily sugars, makes this product high in calories (301 kcal per 100 g), and therefore people struggling with excess weight need to consume candied fruits with special caution, although orange fruits in this sense are among the least harmful.

In addition, candied orange peels, like any other, Contraindicated for people with diabetes.