Candied orange peels

1. Wash and peel oranges. The larger the peel pieces, the easier it will be to give the candied fruits a neat shape. For two easy ways to quickly peel oranges, watch the video version of the recipe.

2. Cut the peel of oranges into pieces of the desired size and shape.

3. Place the orange peel pieces in a saucepan and cover with cold water so that the water only slightly covers them. Bring the water to a boil and cook the crusts for 10 minutes.

4. Then drain the hot water and pour fresh cold water over the orange peels. Add 1 tsp. salt, bring the water to a boil and cook for another 10 minutes. This step will help to quickly get rid of the natural bitterness of oranges and at the same time preserve the rich orange aroma and taste of the peels.

5. Drain the salt water and soak the crusts for the last time with cold water. Bring the water to a boil and cook the peels for another 10 minutes. Then drain the water and put the crusts on a sieve.

6. In the meantime, prepare the sugar syrup: combine 2 cups of sugar and 1 cup of water and bring to a boil over low heat. Immerse the orange peel pieces in the boiling sugar syrup. Bring the syrup to a boil and cook the crusts for another 30-40 minutes. At the end of cooking, if desired, add a little lemon juice or citric acid to the syrup (to taste).

7. Talking about candied orange peels, I can’t keep silent about another version of candied oranges that I often cook - orange candies. You can purposefully prepare such candied candies from whole oranges. But in my opinion, this method is even more suitable for saving halves, "tails" and other restless pieces of oranges that often remain during the holidays.

8. To make candied orange peel candies, cut the oranges into thin slices.

9. Prepare 2 containers: with cold water and with boiling water. Place orange slices in boiling water for about 1 minute. Once the pieces are soft, transfer them to cold water. Allow the pieces to cool slightly and then drain the water.

10. Combine water and sugar in a pan. On low heat, stirring, bring the syrup to a boil. Arrange the orange slices in a single layer on the pan. I lay out the pieces slightly overlapping - 3 small oranges fit.

11. Boil the pieces over low heat for 1-1.5 hours, not allowing the syrup to boil intensively.

12. Spread orange peel and slices on parchment and pat dry. Candied fruits can be dried naturally - left at room temperature for 24-48 hours. Or in the oven - at a minimum temperature of 2-3 hours, until the candied fruits harden.

Homemade candied orange peels are ready! Bon appetit!