Candied orange peel

Step-by-step preparation

Cooking time: 4 day

1. STEP 1

   

   Prepare food. Wash the oranges well and then peel them.

2. STEP 2

   

   You can take frozen peels along with fresh ones. 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 has been verified experimentally; it is optimal to have a good result.

4. STEP 4

   

   Then rinse the peel under running water, lightly squeeze out the large ones and peel off any remaining membranes using 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 tsp to the boiling water. salt /2 liters of water/, also blanch the peel. Repeat the procedure with salt again, it will remove any remaining bitterness.

8. STEP 8

   

   Blanch with the lid closed, but do not boil for a long time, as the peels will be soaked.

9. STEP 9

   

   This way the peel steams more efficiently. Boil three times in total, 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.

10. STEP 10

    

    Then prepare the syrup: - add 200 ml of water to 400g of sugar and your choice of acid. Cook over low heat until the sugar dissolves, add heat and bring to a boil.

11. STEP 11

    

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

12. STEP 12

    

    Cook for about 1 hour until the syrup has completely boiled away. Make sure that the crusts do not burn, but that there is almost no syrup left.

13. STEP 13

    

    Place the crusts in a colander or sieve and let cool.

14. STEP 14

    

    Spread on parchment in one layer and leave to dry for a day. You can also put it in the oven at 80 degrees with the door open for several hours, but with a natural process the candied fruits will be tastier.

15. STEP 15

    

    In a day, the candied fruits will dry out, but will still be slightly moist and sticky. The best thing is to roll it in sugar, powder or corn starch for baking, you can leave it to dry like that. 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. When ready, store in the refrigerator in a glass container. Candied fruits turned out to be 460g.