Candied orange peels according to Dukan. Sweet candied orange peels. Recipe from Alla Kovalchuk

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

17 Mar 2017

Content

What a wonderful aroma citrus fruits emit as soon as we start peeling them! You shouldn’t throw away these useful natural gifts, because you can make wonderful candied orange peels without spending a single ruble. Learn about all the intricacies of this process.

The benefits and harms of candied orange peels

Citrus fruits are used in various fields (perfumery, pharmaceuticals), but cooking takes first place in popularity. Citrus peels can be used to make jam, sauces, use for baking and prepare sweets. Housewives are often interested in the benefits and harms of candied orange peels. The benefits are undeniable, since the zest of the fruit contains many vitamins, microelements, and essential oils. People suffering from diabetes, obesity, hypertension should be very careful when consuming the treat.

How to make candied orange peels

A long time ago, when sweets were a rare delicacy, and not an ordinary food product, in the East they learned to make candied orange peels. Anyone can try to make a tasty, healthy sweet with their own hands that is no worse than the one sold in stores. To do this, you need to take sugar, water, a couple of kilograms of fruit and set aside a little time.

Recipe for candied orange peels

Mastering the preparation of the dish is as easy as enjoying homemade sweets. This will take you a little time, but the process is not at all labor-intensive, but the result will delight everyone! The recipe for candied orange peels can be changed at your discretion by adding spices and “adjusting” the degree of bitterness. The longer you soak the peel and the thinner the white layer left on it, the sweeter the finished dish will be.

Classic recipe for candied orange peels

Preparation time: 5-6 days.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Cuisine: oriental.

To prepare this dish, you need to choose medium-sized fruits, preferably with thick skins. The process of making sweets according to the classic recipe for candied orange peels will take several days - this is how long they need to be brought to taste. During this time, the peel completely loses its bitterness, becomes saturated with sweetness and becomes very tasty.

Ingredients:

peel – 500 g;
sugar – 600 g;
water for syrup – 400 ml.

Cooking method:

Place the peel pieces in a saucepan with plenty of cold water and leave for three days. Change the water as often as possible so that the bitterness disappears from the product during soaking.
Remove the semi-finished product from the water, dry it, cut into cubes or strips.
Boil them for 15 minutes, then immerse them in pre-prepared syrup.
To cook it, pour a couple of glasses of sugar into water and bring it over low heat until the crystals are completely dissolved.
Boil the peel in syrup for no more than a couple of minutes. Afterwards, without removing it, leave it to soak for 24 hours.
The product must be boiled twice more, each time allowing it to brew. After 3 times you're done.

Quick recipe for candied orange peels

Cooking time: 7 hours.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Cuisine: oriental.
Difficulty of preparation: medium.

A quick recipe for candied orange peels boils the ingredients for at least 2-3 minutes and then infuses them. This option is suitable for those who like a slight bitterness and a more tart taste, and the addition of aromatic spices gives the treat an oriental touch. Pour sweet syrup over the zest pieces, place in a jar and store in a dark place.

Ingredients:

peel – 500 g;
sugar – 600 g;
lemon juice – 4 tbsp. l.;
allspice – 3 peas;
vanilla – 1 pod;
star anise – 1 star..

Cooking method:

Trim the zest from the fruit, leaving a small layer of pulp about a centimeter thick.
Boil 3 liters of water. Place the peel in it and cook for 2-3 minutes over low heat.
Drain the boiling water and keep the pieces under running water. While they are being washed, put the pan of water back on the fire.
Place the cooled pieces into boiling water and repeat the procedure. After draining and cooling, leave them to drain.
At this time, prepare the syrup: pour 400 ml of water into a saucepan, add sugar and spices. First open the vanilla pod and add it to the total mass along with the seeds. We will boil the syrup for 5 minutes, then add the peel, then simmer for about an hour.
When finished, remove the pieces, cut them, and leave to dry for 6 hours.
Seal the prepared candied orange peels in an airtight container and store in the refrigerator.

Recipe for candied orange peels from Yulia Vysotskaya

Preparation time: 1 day.
Number of servings: 6 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Cuisine: oriental.
Difficulty of preparation: medium.

Yulia Vysotskaya is sure that citrus fruits can complement many dishes. They are used in baked goods to add a richer taste, to decorate drinks and desserts, or simply to pamper yourself and your guests with a wonderful, natural delicacy. It can even successfully replace sweets, but the main thing is to prepare them correctly. To do this, we will use the recipe for candied orange peels from Yulia Vysotskaya.

Ingredients:

fruits – 3-5 pcs.;
sugar – 2 tbsp;
water – 1 tbsp.;
butter – 1 tbsp. l.

Cooking method:

When preparing candied orange peels, you need to start by thoroughly washing the fruit. Next, cut off the peel from them, then cut it into pieces.
Place the peels in a saucepan, add water so that it only slightly covers them. Cook for 10 minutes.
Drain the water and add a fresh portion of cold water. Add salt, after boiling, cook for another 10 minutes. This stage will help quickly get rid of the natural bitterness of the fruit, while maintaining the rich aroma and taste of the zest.
Drain the salted water, cover the peel with water, boil for another 10 minutes, and drain in a colander.
To make the syrup, combine sugar and water, bring the mixture to a boil over low heat, add butter.
Immerse the slices in boiling syrup and cook for 30 - 40 minutes until they become transparent.
Remove and dry at room temperature.

Candied orange peels from Alla Kovalchuk

Cooking time: 4 hours.
Number of servings: 2 persons.
Calorie content of the dish: 300 kcal.
Purpose: for dessert.
Cuisine: oriental.
Difficulty of preparation: medium.

Another delicious way to prepare a treat that has many fans is candied orange peels from Alla Kovalchuk. The TV presenter is a supporter of sweet candied fruits, in which there is as little bitterness as possible. Therefore, she recommends peeling the fruit with a knife, making a thin cut so that there is as little white layer on future sweets as possible. The product should be stored in parchment packaging or a jar so that the candied fruits cannot spill out.

Ingredients:

oranges – 3 pcs.;
sugar for syrup – 400 g;
water for syrup – 300 ml;
lemon – 1 pc.;
cloves – 3 pcs.;
vanilla sugar – 1 tsp;
cinnamon sticks – 1 pc.
ginger root – 10 g;
cardamom.

Cooking method:

Peel the fruit so that there is almost no white layer left on the skin.
Cut the zest into strips and roll them into rolls, then string them onto a thread in the form of beads.
Place the rolls in cold water for 1 hour. After this time, transfer them to a saucepan, add fresh water and boil for 15 minutes. Then change the water again and boil for another 15 minutes.
Repeat the procedure a third time and drain the last water.
To make syrup, pour sugar into water. Next, you need to put the rolls in it and boil for 20 minutes. Add all the spices, lemon juice (can be replaced with acid) and leave to cook for another 20 minutes.
Let the dish cool, then take out the rolls and remove the threads from them.

Although making candied orange peels is not very difficult, here are some tips from experts that will make this task easier for beginners:

The fruit is easy to peel by cutting the peel crosswise, or making a horizontal cut in a circle, and then separate it with a spoon.
It is better to peel the peel in large pieces, then the candied fruits can be given a beautiful shape and the same size.
Orange peels in sugar can be stored in jars as jam, and the remaining syrup can be used for baking or soaking cakes.
It is important to cook the syrup over low heat, otherwise it will caramelize and turn into candy, and the candied fruit will not be soft, but hard.
Ready-made candied orange peels can be dipped in melted chocolate, sprinkled with sugar, powder, or served in their natural form.

Video: Candied orange peels

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

Candied orange peels: recipes

The recipe for candied orange peels was very popular in the USSR in the 70-90s. Housewives made incredibly tasty treats from practically waste products. Then baked goods were prepared with such candied fruits, candied fruits were added to hot drinks for flavor, but even more often they were simply quickly snatched from the kitchen cabinets by the ubiquitous children's hands. And from my own childhood memories, I can say with confidence that the candied crusts seemed much tastier than the scarce chocolates.

Probably the only downside to the recipe is the cooking time. You can't manage this in an hour. The entire cooking process will take at least 16-20 hours. But this, of course, is not active time, but time of waiting, infusion, etc. Direct cooking time is a little more than 1 hour.

Cooking time: 1 hour + 16-20 hours. / Output: 0.7 l

You can make candied fruits from any amount of orange peel. The weight of the peel is important when making syrup. You need to adhere to the following proportions.

Ingredients

1 kg orange peels
1.2 kg sugar
half a lemon
500 ml water
1 tbsp. l. with a heap of powdered sugar for sprinkling

Preparation

Big photos Small photos

At the first stage, the available crusts are soaked in a sufficient amount of cold water. This will remove excess bitterness from the crusts. Soaking time is at least 5 hours, ideally overnight.

Then this water needs to be drained, the crusts should be filled with fresh water, placed in a saucepan over medium heat and cooked for 20 minutes.

Place the cooked crusts in a colander and rinse well under running cold water.

During soaking and cooking, the inner white side of the crusts will soften greatly. It needs to be cut off with a sharp knife, and then the crust should be cut into strips 0.3-0.5 cm wide, no more. This form is optimal, since such strips will boil well and will be easy to lay out to dry. Do this procedure with all skins.

For the syrup, bring water and sugar to a boil and cook for 8-10 minutes, then pour in the squeezed and strained juice from the lemon.

Place the chopped crusts into the prepared syrup and cook for 20 minutes with the lid closed. You can stir everything with a spoon a couple of times during this time.

Leave the cooked crusts until they cool completely or again overnight. They should already become translucent.

Put the crusts in the syrup back on the fire and cook over medium heat with the lid open, stirring constantly. At this stage, you can add a small vanilla pod or star anise for extra aroma and taste. The goal of this part of the process is to ensure that virtually all of the liquid evaporates.

Only transparent pieces soaked in syrup should remain.

It remains to dry the crusts. Place parchment paper on a baking sheet and place strips of crusts on it. Dry for about an hour in a slightly open oven with minimal heat.

You can also simply place the pieces on parchment and dry in the room for 4-6 hours.

It is important not to overdry the candied fruits so that they do not become inedibly hard.

Place the dried strips in a cup and sprinkle with powdered sugar.

Candied orange peels are ready.
If you don’t plan to use them right away, you need to put them in an airtight jar, otherwise even properly prepared candied fruits will turn to stone.

How else can you prepare orange peels?

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

Many people associate the aroma of citrus fruits with the New Year holidays. But you can enjoy these delicious fruits all year round! But it is the peel that is the most fragrant of oranges, so you shouldn’t throw it away. You can use the recipe for candied orange peels and make a very tasty treat.

Benefits and harm to the body

Citrus fruits have long been used not only in cooking, although it is in this area that they are most popular. You can use them to make sauces, preserves, jam, or add them to baked goods, using both the pulp itself and the peel. Fruit zest contains many vitamins and essential oils. Oranges are especially famous for vitamin C, which strengthens the immune system.

But for those who suffer from obesity, diabetes or hypertension, this product should be consumed with caution. In addition, oranges are a strong allergen. Even those who are not allergic to one or two fruits a day need to be careful and try not to overeat.

Otherwise, candied orange peels will be a pleasant and healthy dessert for the whole family.

Classic preparation

It takes about five days to prepare, but it's worth it - the sweetness turns out delicious. The recipe is not a quick one, but it doesn’t take much time to cook the orange peels. This recipe for candied orange peel is a basic one; you can change it if desired by adding your favorite spices. For example, the less white layer on the zest, the sweeter the finished candied fruits will be. The main ingredients required:

half a kilo of zest;
half a kilo of sugar;
400 ml plain water.

The process of making candied oranges at home is simple. It looks like this:

After this, the cooking process is considered complete, but experienced chefs recommend boiling the skins twice more, taking the same breaks.

Quick option

A quick recipe for candied orange peels is striking in its simplicity. It takes no more than seven hours to cook. A good option for housewives who want to prepare a treat from such a product for the first time. Candied fruits are obtained with a slight bitterness and tart taste; with the help of spices, you can add oriental notes. Ingredients you will need:

half a kilo of sugar and peel;
four tablespoons of lemon juice;
vanilla pod;
star anise;
peppercorns.

If all the products are at hand, you can move on to the main thing. It’s easy to make candied orange peels:

Ready candied orange peels are stored in a hermetically sealed container in the refrigerator.

Recipe from Yulia Vysotskaya

Julia often notices in her television programs that citrus fruits can be added to different dishes. They decorate drinks and are used in preparing various baked goods. And candied fruits can replace sweets, becoming a healthier treat. If you make them according to Julia’s recipe, then cooking will take one day. The ingredients are as follows:

five fruits;
two glasses of sugar;
glass of water;
spoon of butter.

The TV presenter and popular chef prepares the dish in a slightly different way, but the taste only benefits from it.

We are glad to welcome you to our culinary blog! Today we will tell you how to make candied orange peels.

In general, candied fruits can be made not only from oranges, but also from lemons, tangerines, grapefruits, limes, sweets.

This delicacy came to us from the east, and like many sweets, it has won over many professional chefs and housewives and will undoubtedly please you very much.

Having tried to make them once, you will definitely make them again, since in addition to the pleasure of sweetness, candied fruits also contain vitamin C.

The only thing that needs to be taken into account here is that candied fruits are not a matter of one day. But there is a quick recipe.

You can speed up the process by not soaking the peels for three days, as is traditionally done, but by boiling them in a saline solution. This is done to remove the inherent bitterness from the fruit.

Preparation does not present any hassle, and the result is a healthy and tasty delicacy that can be eaten like candy, added to baked goods, or used to decorate cakes, pastries and other desserts.

Candied citrus fruits are also an excellent tonic addition to black and green tea. With them, the drink acquires freshness, a special aroma and taste.

And, since it is quite expensive to buy them in the store, homemade candied fruits are no worse, and, in fact, cost nothing at all.

Be sure to try preparing them at home using various spices: cloves, star anise, ginger, cinnamon, cardamom.

This will give the candied fruits special flavor notes. Just don’t overdo it; a large amount of spices can overwhelm the taste of the orange, making the candied fruits inedible.

You may ask how to make candied fruits work? And I will answer you, all you need is to take fresh, unspoiled fruits, rinse them thoroughly and boil them several times to remove the bitterness inherent in these fruits.

But don’t worry, how to cook them so that they are without citrus bitterness is described in the recipe. And let’s probably finally move on to it.

Ingredients:

Orange peels - from 4 oranges
Sugar - 180 g
Citric acid - 2 g
Salt - 1 tsp
Water for syrup - 400 ml

Cooking method:

To prepare candied fruits, use thick-skinned oranges. How you peel the orange doesn’t matter much.
You can peel it with shavings and then cut it into cubes 0.5 cm thick. To make the candied fruits look more beautiful, try to make them not too small.
Although these are also very tasty. So, if you are undecided on how to remove the peel, do as in the photo.
I cut the orange in the middle and used the back of a spoon to run along the entire outline, separating the peel from the orange.
As you can see, this way the skin can be easily removed.
Then we put the skins in a bowl and fill it with water. So the peel should give up its bitterness by soaking for three days, during which, so that they do not ferment, the water must be changed at least 2 times a day.
In general, the more often you do this, the better, since the sweetness of the finished product will depend on it.
But if you want to speed up the process, then put the peels in a saucepan and cover with water, adding a teaspoon of salt.
Boil for 10 minutes, drain the crusts in a colander and repeat the procedure 3 more times. Next see step 9.
But I offer you my version, i.e. soak the peeled peel for at least 5 hours, and then boil with salt, following the instructions below.
If you are still in no hurry to get ready-made candied fruits, then after three days of soaking, we proceed as follows.
Cut the halves of peeled oranges in half and cut each half into strips no more than 0.5 cm wide.
This, of course, is not a prerequisite; if desired, it can be absolutely any figures, cubes, circles, depending on taste and aesthetic preferences.
Place on the fire, bring to a boil and cook for 10 minutes.
After boiling, remove from heat and drain future candied fruits in a colander. We rinse them under cold water and, after giving them a little rest, repeat the entire procedure 2 more times. This is a classic recipe in which the soaking lasts 6 days.
Usually this is enough to remove the bitterness, but after tasting, you can check; if the unpleasant bitterness is still present, do the same with adding salt.
Those. Add orange peels again, fill the pan with water just enough to cover the peels, add salt and boil for 10 minutes.
This way we speed up the process of removing bitterness. You can do this procedure several times until the bitter taste is completely gone.
But don’t be upset if you still have a slight bitterness, you will also like this tart taste.
This is how we approached the next stage step by step - syrup. After leaving the crusts to rest in a colander, pour sugar into a saucepan and fill it with cold water to boil the crusts in the sweet syrup.
But until the sugar crystals dissolve, boil the liquid until the desired syrup is formed.
When you see that the sugar has dissolved, add the rested crusts and cook without covering with a lid until all the water has boiled away.
The boiling process can last from 20 minutes and up to 1.5 hours. It is worth noting that the longer you boil candied fruits in syrup, the sweeter they will be.
At this stage, spices are added. Fragrant spices will add an oriental touch to the treat.
A few minutes (5-8) before the end of cooking, add citric acid.
Now our candied fruits have become soft and sweet. If you don’t want to bother yourself with boiling the candied fruits, you can boil them for about half an hour and leave them to cool in the syrup.
This way they will also turn out very sweet. As you can see in the photo, the syrup has boiled down and is slightly burnt on the walls.
To avoid this, use a pastry brush to scrape down the sides of the pan.
The last step of preparation is drying. Place the candied fruits separately from each other on a baking sheet and leave until the next day.
Or, put it in the oven for 40 minutes to 3 hours at a maximum temperature of 100 degrees.
These are the fragrant and bright sweets we got. And their calorie content is 301 kcal per 100 grams of product.
If desired, you can decorate with the following ingredients: powdered sugar, chocolate, coconut, chopped almonds or walnuts.
They can be added to baked goods and decorated with any desserts.

These candied fruits can be stored for 2 weeks in a closed jar and up to 6 months in a hermetically sealed, non-transparent package.

As you understand, if you use a ziplock bag, you need to put it in a dark place. But they are so tasty that I promise you, you will not be able to store them for long, and you will be sad when they run out.

Share the recipe with your friends, let them also try this healthy delicacy and subscribe to updates so as not to miss new recipes.