Candied orange peel

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Wash the oranges well, then peel.

2. Step 2:

   

   Together with fresh, you can take frozen peel. Without defrosting, rinse it with cold water.

3. Step 3:

   

   Then pour cold tap water and leave to soak for two days so that the bitterness goes away. Change the water every 6-7 hours. The soaking time is verified experimentally, it is optimal to have a good result.

4. Step 4:

   

   Then rinse the peel under running water, squeeze out the large one slightly and clean it from the remnants of the membranes with a spoon. Cut into strips 0.5 - 0.6 cm .

5. Step 5:

   

   Blanch the prepared peel in boiling water for 3-4 minutes, drain the water.

6. Step 6:

   

   Rinse the peel, cooling with running water.

7. Step 7:

   

   Change the water and add 1 h.l. salt / to 2 liters of water /, also blanch the peel. Repeat the procedure with salt again, it will remove the remnants of bitterness.

8. Step 8:

   

   Blanch under a closed lid, but do not boil for a long time, since the peel was soaked.

10. Step 9:

    

    So the peel is steamed more efficiently. In total, boil three times, each time in fresh water. The last two times with salt. And rinse very well. Each time there will be less greenery in the water.

11. Step 10:

    

    Then prepare the syrup: - add 200ml of water to 400g of sugar and choose something from acid. Cook on slow heat until sugar dissolves, add heat and bring to a boil.

12. Step 11:

    

    Throw the crusts into the boiling syrup, cook over low heat. Adjust so that it gurgles softly, without splashes and fades. Do not cover with a lid.

13. Step 12:

    

    Cook for about 1 hour, until the syrup boils completely. Make sure that the crusts are not burnt, but there is almost no syrup left.

14. Step 13:

    

    Flip the crusts into a colander or sieve and let cool.

15. Step 14:

    

    Spread out on parchment in one layer and leave to dry for a day. It is also possible in the oven at 80 degrees with the door open for several hours, but with a natural process, candied fruits will taste better.

16. Step 15:

    

    After a day, candied fruits will dry out, but they will still be slightly moist and sticky. The most important thing is to roll in sugar, powdered or baking in corn starch, you can leave it to dry out like this. Any option of your choice. I prefer powdered sugar, this option is universal for me. Then leave the candied fruits to dry for another day, the crystallization process will continue in them. Ready to store in the refrigerator in a glass container. Candied fruits turned out to be 460gr.