Candied tangerine (tangerine peel)

Probably many people eat a lot of citrus fruits during the New Year holidays. I advise you not to throw away the skins, but to make delicious sweets from them, which are more useful than any store-bought sweets.

Every time I have the quantity and variety of citrus fruits may vary - I recommend cooking from what you will have available.

I write the recipe as I did originally.

I took five small oranges, added two more lemons.

Fill the crusts with water so that they are completely closed (approx. 2-2.5 liters).

Put on the stove, bring to a boil, keep for 10 minutes.

Let the water drain in a colander and wash the crusts under cold water.

Put in a saucepan, pour cold water with salt again (1 tsp)

Boil for 10 minutes, drain the water, rinse and fill again with cold water with salt.

Boil for the third time. Rinse under the tap, let the water drain.

Peel cut into strips of half a centimeter.

Sugar 2 cups, bring a glass of boiling water to a boil.

We lower all the crusts into the resulting syrup. Cook everything until boiling over medium heat (about 40 minutes). Stir.

The crusts will become almost transparent. The syrup is almost all boiled, so you can finish. We put citric acid.

Then do as desired. I put some of the candied fruits from the crusts with syrup into a jar and left them for the cake.

Put the rest in a colander, let the syrup drain. Rolled candied fruits in sugar and dried them. Two hours later, the candies were ready.

You can let the syrup drain, then roll in the oven at 50-70 degrees for about an hour. Then sprinkle the candied crusts with sugar.