From orange skins, which we usually throw away, or use only for zest, you can get a wonderful dessert – candied orange peels! Boiled in syrup with spices, candied crusts are tasty and healthy. Plus, it’s a great dessert. Candied orange peel can not only be served with tea, but also added to pastries.
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Step by step method
Wash the fruits well, dry them. We make cuts on top, as in the photo, and remove the peel.
We do not remove the white part, due to proper processing, there will be no bitterness in the finished product. Moreover, the larger the pieces, the softer the sweets will turn out.
Cut the orange peels into squares, fill with water, boil for 15 minutes and drain. We repeat this step 3 times, in the process of boiling all the bitterness will go away.
After the last cooking, we throw the blanks into a colander and let the water drain completely.
We shift it into a saucepan, cover it with sugar, put it on a minimum fire and boil until the liquid has completely evaporated. This will take approximately 1 hour.
We spread the wet candied fruits on parchment and put in the oven to dry. The temperature is not more than 80 degrees, the time is about an hour.
Let it cool completely and you can treat yourself to a delicious dessert. By the way, children will certainly like homemade candied fruits, and eating them is much healthier than regular sweets.
Tips & variations
Most often, candied fruits are used as a filling or decoration for pies, cakes, pastries, cookies and various desserts, but you can eat it just like that, with tea.
Candied fruit is a very high-calorie dessert (approximate calorie content per 100 g 200 kcal). However, in stressful situations, they are able to act as an antidepressant. Such fruits are undoubtedly very useful, since they contain fiber, vitamins, minerals and trace elements in a concentrated form.
Spices can be added to the sugar syrup to give the candied fruits a spicier flavor. Anise, cloves, cinnamon and cardamom are great.
Ready-made candied fruits are put into glass jars, which are rolled up with tin lids or tightly covered with parchment or cellophane. The syrup left after boiling peels can be used to make jam, marmalade or compotes.