candied citrus - a product, especially widely used in cooking.In addition to that, by analogy with the zest they give the flavor baked goods, they can serve as a filling for the rolls, cake or pie.Some desserts involve the use of candied orange or lemon as a base.However, in their stores to get difficult, so every hostess needs to know how to make candied citrus at home.
How to make candied orange peel?
basic ways to prepare candied citrus at home - only 2: rapid method, consuming only 3-4 hours, and the classic, which requires up to 48 hours, during which the product will reach its full readiness.In addition, there are many classical algorithm formulations, depending on what it is candied orange you want: whether it substitutes sweet candied sweets, or they will have a spicy taste, and decided to put themselves candied ginger in the Christmas cakes.More often resorted to the hostess rapid method and that he should be given the most attention.
- orange peel - 500 g
- Sugar - 450 g
- Citric acid - a pinch of salt
- - ¼ h. Liter.
- Water - 9 l
- all technology noodles candied orange can be divided into two stages - the main flows on the plate, the final - in the oven, and it will be the longest.Initially, the burner is placed high pan with thin walls, it is filled with cold water (3 liters), which laid the skins of oranges.Here, their appearance is not important.Once the water comes to a boil, burner power is reduced to half, the pan covered with the cap.After 10 minutes the orange peels should be reset on a metal colander and rinse with cold water.Thereafter, the procedure is repeated cooking - in a pot again laid candied future, and filled with water, which is boiled for 10 minutes, but with salt and cover again thrown out in a colander.Then the procedure given by the third round, which also poured salt into the water to finally erase the bitterness of the skins.
- Once they have cooled, cut them with a knife into thin long strips, the width of which is in the corridor of 3-7 mm.Now it is in a small saucepan (you can even scoop) poured Article 1.5.Cold water is poured 450 g of sugar.When the liquid boils and sugar granules dissolve in the pan cut the crust to move, reduce the burner power, and within 30-40 minutes.monitor the state of the product.At the end of this period, the pot is poured into citric acid.During the specified time the skins have much Uvarov, changing color and texture: they become translucent, golden-orange, fully absorbed the sugar syrup.
- In fact, the above steps for a rapid method are fundamental, and it is in this form, candied orange used for baking, unless otherwise provided by the recipe.But if you want to turn them into a separate dish, need to dry on a napkin taken out of the pan crust, roll them in sugar, if not quite sweet, and put on the laid parchment baking sheet.In the oven (65-70 degrees without convection) they need to keep 2-3 hours, then cooled and used for its intended purpose.Especially tasty are candied orange when applied to chocolate fondue instead of others. Fruit.
See also: How many calories in an orange?
Candied orange peel: a traditional recipe for cooking
classic recipe preparation candied orange - simple, but it requires a lot of time.Firstly, because of the bitterness of their skins removed by soaking in water for 3 days.Every 10-12 hours, changing the water in the bowl, and themselves crust washed under running water.If you want this recipe to prepare candied lemon or grapefruit, remember that they need to soak 5 days, and lime 48-60 hours is enough. By the way, all delicious candied orange obtained if in the process of cooking, toss them and peel of 1 lime1 grapefruit: It will change a little taste of the product, and it will add the new fragrant notes.
With regard to the preparation of skins of cooking, then they are removed as follows: the ends are eliminated from the orange, which were connected with the stem and flower.After that, the crust is cut so that it remained in the fruit flesh: the thickness will be 5-7 mm, but it will be enough to soften the taste of the finished candied.Some cooks, in contrast, use only the skins, carefully scrubbing the white layer between the skin and flesh, but it is important for candied fruit, which will be used in baking spicy, because in such a situation, they are more like zest by bitterness, rather than the usual sweet candied fruit.
- orange peel - 700
- Corky lime - 2 pcs.
- Cinnamon - 1 ch. L.
- Sugar - 500 g
- Vanilla - 1 pod
- Citric acid - a pinch
- After a long soak coarsely chopped peel with pulp residues are placed in a pot and filled with water so that it almost blocked them.As soon as the water boils, fire decreases to the point where boiling becomes implicit, and after 3-4 minutes.extinguished completely.You need to cover the pan, wrap a towel and leave for 24 hours. At the end of their crust rinsed in cold water and laid in a clean pot, which is filled with fresh water again, and the process of cooking, and further infusion in the towel repeated.On the third day you need to boil crust with the addition of citric acid, leave for 12 hours under a towel, rinse under running water and throw in a colander.Getting rid of excess moisture skins are cut in long strips.
- Now comes through the creation of syrup: In a saucepan poured 500 ml of water, add 500 g of sugar and a spoon of cinnamon mixture is brought to a boil.After that, cut the vanilla pod lengthwise, scrape seeds from him, and he laid there, in the boiling syrup.After 5 min.the hot weight dropped sliced orange and lime peel, and bring to a boil, and already sbavlennom to a minimum the fire languishing under the cover of 1.5-2 hours. Syrup should be almost gone, while the crust will change color.The pan is removed from the plate, and when it is cooled down completely, clean it in the refrigerator for 10-12 hours. In the morning candied dumped in a colander, not washed - only to lose excess syrup, and passed on to a baking sheet.The warm (50 ° C) oven being kept 1-1.5 hours, then cooled and poured into a glass jar.If candied soft to be used, they can shift along with syrup in a glass bowl and cover up to 30 days, they may be stored in a cool place.
Candied tangerine peels: recipes and tips
In comparison with the skin of an orange, tangerine peel is much thinner, and do not have such a pronounced bitterness, so work with them is carried out by different technology, although a general algorithm remains unchanged.Steeping The 3rd day in cold water, it constantly changing, it makes no sense, but to kill the remnants of bitterness is still necessary.Therefore, tangerine peel placed in a pot of water for 12 hours, then dumped in a colander, and the basic procedure begins making sweet candied fruit.That they get interesting, in the recipe added liqueur and syrup.
- tangerine peel - 500 g
- cream liqueur - 200 ml
- drinking water - 300 ml of grapefruit
- Syrup - 200 ml
- Sugar - 400 g
- Thin crust filled with creamy tangerine liqueur and insists it 2-3 hours, then are thrown into cold water and cook it for 5-7 minutes.If you cook a treat for the children, this stage is modified, just peel and scald in salted water twice and dumped in a colander.Further require a deep pour cup cold water (300 mL) and add sugar syrup, bring the mixture to the boil, then give it another 3-5 minutes.simmer.
- Sliced during this time tangerine peel stacked in a bowl with boiling syrup, cover with a lid and languished 3.5-4 hours. The readiness will be determined on the skins - as soon as it becomes translucent, the cup is removed from the plate is cooled with a mixture of inside.At the end of the procedure candied mandarin dipped in powdered sugar and dried in the oven for 25-30 minutes.
See also: Candied apples
Preparation of candied orange or tangerine at home takes a lot of time if you follow the classic recipe.For those in a hurry, there are rapid tests, did not affect the result.The main advantage of the home candied citrus fruit - not just their availability, and complete naturalness.Try to cook them yourself, and you do not want to buy products for commerce.