Candied oranges » Culinary recipes of dishes with photos. home cuisine

Winter is the time of citrus fruits. You can eat them by themselves, add them to salads and bake pies with them. And prepare candied fruits from the crusts. Candied fruits are crusts cooked in sugar syrup and then dried. They are used to prepare desserts, cupcakes, cakes or dipped in melted chocolate, and then wonderful aromatic homemade sweets are obtained. We suggest making candied oranges, but you can make them with lemons, grapefruits or pomelo.

thick-skinned oranges;
fine sugar;
juice of 1 lemon.

1. Wash the oranges thoroughly in hot water with a brush. Cut off the crusts with a sharp knife. Put them in a pan, pour boiling water and cook for 5 minutes. Drain, rinse the skins in cold water and put them back in the pot. Pour cold water and cover with a plate on top so that the crusts are submerged in water. Leave overnight.

2. Discard the skins in a colander and rinse again in cold water. Dry and cut into strips.

3. Weigh the prepared crusts. Pour as much sugar into the saucepan as the crusts weigh. For every 100 g of sugar, take 35 ml of water. Put the saucepan on the fire and bring to a boil. Put the crusts in the syrup, reduce the heat to low and cook for 1,5-2 hours. — the syrup should be almost completely absorbed, and the crusts should become transparent.

4. Add lemon juice to the saucepan, mix and cook for another 5 minutes. This will prevent sugaring of candied fruits and will allow them to remain transparent and soft.

5. Heat the oven to 100 degrees. Put the crusts in a sieve so that all the syrup remains in the runoff. Line a baking sheet with baking paper or place a silicone mat. Spread the crusts at a distance from each other and put in the oven for 2 hours. Cool down.

6. Roll the finished candies in fine sugar or dip them in melted chocolate. Store in a tightly closed container.

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