Candied Fruit
10 servings
60 minutes
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The simplest recipe that everyone remembers in winter - when the New Year is coming and you want bright desserts and when the stores are full of thick-skinned oranges. Since candied fruit is orange peel soaked in sugar syrup, you will have to approach the choice of raw materials thoroughly. The thicker the peel, the thicker the candied fruit. Our recipe is basic, but you can easily add some winter flavoring to it like a cinnamon stick, cloves or star anise. All this needs to be immersed in syrup, and pretty soon the spices will give it some of their aroma.
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Oranges3 pieces
Sugar300 g
1
Prepare the necessary ingredients.
2
Wash the oranges, cut off the ends with a knife, then carefully score the peel on four sides and remove it by hand.- Oranges: 3 pieces
3
Cut the peel into strips about 5 mm thick.- Oranges: 3 pieces
4
Place the peels in a saucepan, cover with water completely, bring to a boil, then drain the water. Refill with water, bring to a boil and drain again. Repeat this process one more time.
5
Return the peel to the saucepan, add 500 ml of water, and add 200 grams of sugar.- Oranges: 3 pieces
- Sugar: 300 g
6
Bring to a boil and simmer on low heat for 30-35 minutes. The skin should become slightly transparent, and the syrup should thicken.
7
Remove the saucepan from the heat and let the crusts soak in the syrup for 5 minutes.
8
Place the orange peels on a baking sheet and let them dry for at least 8 hours, preferably for a day.
9
Coat the dried but still sticky orange candied fruits in sugar.- Sugar: 300 g
10
Store in a tightly closed container.