Favorite treat from the 90s: How to make candied orange peel

Candied fruits, which you can easily make yourself from waste, will help fill baked goods with a citrus aroma and add the fleshy texture of orange peels soaked in sweet syrup.

Oranges are sold everywhere, all year round, so the cost of the finished product is just a pittance. In addition, candied fruits are made not from the fleshy edible part, but from the peel. You can collect it gradually, putting it in a tightly sealed bag and putting it in the freezer.

Ingredients

To yield 500-550 g of candied orange peel:

Oranges - 4 pcs.,
lemon - half,
sugar - 350 g.

Cooking (including drying) will take about 3 hours:

1. Oranges must be thoroughly washed with hot water, because they are covered with a thin layer of wax, which prolongs the presentation of the product. And only after that remove the peel.

2. Immerse it in cold water, which should be changed every 3-4 hours. Soak the crusts for a total of 12 hours.

3. If candied fruits will be used in baking, cut the peel into cubes, but for sweets the shape of narrow strips is more suitable.

4.To finally get rid of the bitterness, pour water over the slices, adding only 1 teaspoon of salt and boil for 5-7 minutes.

5. Rinse the crusts and add water again (but without salt) and boil for 2 minutes. Then drain the water.

6. Boil the syrup by adding 150 ml of water to the sugar.

7. After boiling, acidify the syrup with lemon juice - this must be done so that the candied fruits are not cloyingly sweet. Place the chopped peels into the boiling syrup.

8. Boil them until all the liquid has evaporated. This will take about an hour, and the crusts need to be stirred all the time.

9. Next, the almost finished candied fruits need to be dried at 100 degrees on parchment, placing the baking sheet in the oven with the door ajar.

10. After 50-60 minutes, the candied orange peels will be ready, and it is better not to dry them to a caramel state, but to maintain their elasticity.

Once cooled, transfer the mixture to an airtight container and store in the refrigerator. For yeast baked goods, shortbread or curd dough, as an additive to the filling, in drinks or simply as candy - these candied orange peels are simply irreplaceable.