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Candied orange peel at home. Video
Bright and juicy candied orange fruits can cheer you up even in a cold gloomy winter. Eating a healthy delicacy, it is so pleasant to tell yourself that this is not self-indulgence, but sheer benefit, because there is so much vitamin C in orange peels!
Candied orange peel recipe
Candied orange peel recipe
Candied orange peels can also be made in long strips, which can be eaten instead of candies by dipping them in hot chocolate or cutting them into squares. It is convenient to put square candied fruits in various baked goods. Regardless of how you decide to cut the peel, you will need: – 6 large oranges; – 3 glasses of fine white sugar; – 3 glasses of filtered water.
For candied fruits, it is better to take expensive oranges from “organic” stores. The skins of these fruits are not coated with various chemicals and wax to preserve the fruit. If you have regular oranges, wash the peel thoroughly.
Use a peeler to gently peel the oranges from the oranges. You can eat the pulp, squeeze juice out of it, or use it in some other way at your discretion. Cut the orange zest into slices of the size and length you like best. Some people cook candied fruits, even rolling thin strips of zest into rings. Blanch the zest. The blanching process consists in immersing the product in boiling water for 1–2 minutes, followed by immersion in an ice-cold liquid. Blanching orange peels will help remove excess bitterness from them. Repeat blanching 2-3 times. Pat the orange peel dry on a paper towel.
Mix water with sugar and, stirring, cook soft syrup. To determine the degree of readiness of the syrup, it is most convenient to use a culinary thermometer, it should show a temperature of 110 degrees Celsius. If you do not have a thermometer, determine the readiness organoleptically, you need a syrup that, when poured from a spoon, gives a “soft thread”. Place the orange zest in the syrup and simmer for about 30 minutes over low heat without stirring. Using a slotted spoon, place the candied fruits in one layer on a baking sheet lined with aluminum foil. Place in a dry place free of dust and drafts and dry for 3-4 days. Sprinkle with powdered sugar (optional) and store in an airtight container.
Dark chocolate candied orange peel
In order to cook candied fruits in dark chocolate, you will need: – 8 oranges; – 2 ½ cups granulated sugar; 1/4 cup light corn syrup – 2 teaspoons of Grand Marinier orange liqueur; – 150 g of grated dark chocolate; – 1 tablespoon unsalted butter.
Cut oranges into 8 slices, peel each of them and cut the zest into slices. Blanch the orange peels 2 or 3 times. In a saucepan, combine 1 1/2 cups granulated sugar, corn syrup, liqueur and 1 1/2 cups water and bring to a boil. When the sugar has dissolved and the syrup is clear, add the zest strips. Simmer for about 1 hour. Use a slotted spoon to place in a colander and let the syrup drain. Put the remaining glass of granulated sugar on a dish. When the crusts are cool, dip each in sugar and pat dry. Mix the grated chocolate with the unsalted butter in a small heatproof bowl and melt the mixture in a water bath. Spread a sheet of waxed baking paper on your work surface. Using tongs, dip the candied fruit in the chocolate and lay out on the paper. Leave for an hour in a cool place and then store in an airtight container.