Candied fruit is a sweetness that has come to us from the east and has become very popular among professional cooks and housewives who love to regale their family with useful and tasty delicacies.
If we are accustomed to acquire sweetness on the way home in the nearest stores, it is much easier to cook candied oranges at home than it seems at first glance.
Try to make orange candied fruits yourself at least once and you will see for yourself.
Candied oranges - general principles of preparation
In the preparation of candied orange is no big deal. The main thing is to pick fresh, spoiled fruit, wash them thoroughly and boil them several times to remove the bitterness inherent in citrus fruits. The same process should be followed when preparing candied lemon, grapefruit, suite, lime, tangerines.
In addition to the fruit itself, only sugar and water will be needed, and, if desired, you can use additional ingredients for decorating candied fruits: icing sugar, chocolate, and others.
Although the flesh, even the orange crust, is boiled in sugar syrup with the addition of spices, it is then cooled and dried in the oven.
Cut the orange into small, but not too small pieces. These can be cubes, cubes, circles, stripes, stars - depending on taste and aesthetic preferences.
Store candied oranges in a tight-fitting, non-transparent package for no more than 6 months.
You can eat ready-made candied fruits instead of sweets, add tarts and cakes, pastries and other desserts to pastries. In addition, candied citrus fruits are an excellent tonic additive to black and green tea, giving the drink a special freshness and taste.
1. Candied oranges
Ingredients:
• 1.2-1.3 kg of oranges;
• two glasses of sugar;
• half a lemon (you can replace 2 g of citric acid);
• optional spices: vanilla, cinnamon; • for decorating icing sugar.
Cooking Method:
1. We carefully wash the oranges with special care, after which we pour boiling water over them.
2. Cut the prepared fruit into sticks not thicker than half a centimeter.
3. Put the sliced bars into a pan of a suitable size, pour cold water over it so that it covers the orange completely. Cook after boiling for about five minutes. Remove the pan from the heat, rinse the bars in cold water, again put on the fire. We repeat the procedure with boiling 3-4 times - this will remove the bitterness inherent in the orange peel.
4. After the fourth cooking, we turn the orange bars back onto a colander, letting the liquid completely drain.
5. Pour three glasses of water into a clean pan, pour sugar and citric acid, add spices to taste.
6. Bring the mixture to a boil, put the prepared orange in the resulting syrup.
7. Cover the pot with a lid, reduce the fire. Tomim candied oranges 1.5 hours. This time is enough for the candied fruits to be soaked in sugar syrup and become transparent.
8. When the time for cooking has expired, we are not in a hurry to remove the candied fruit from the pan, let them cool completely in the syrup, then fold them into a colander, letting the sweets dry a little.
9. Roll off the finished candied fruit in icing sugar, lay out neatly on a baking sheet covered with parchment.
10. Dry for 40 minutes in an oven heated to 90 degrees.
2. Candied orange peel
Ingredients:
• one and a half glasses of granulated sugar;
• peels from five to seven oranges;
• 2 g of citric acid.
Cooking Method:
1. Remove the peel from the oranges, put it in a saucepan.
2. To remove the bitterness, pour the peel with water, boil for 5 minutes, drain the water. Repeat the boiling procedure 3-5 times.
3. After repeated boiling, when the crusts are ready directly for the preparation of candied fruits, we throw them in a colander, allowing the water to drain.
4. We cut the finished crusts into small pieces: cubes, small squares, figures. 5. Pour into a saucepan and a half cups of water, pour sugar, cook syrup.
6. Once the granulated sugar has completely dissolved, pour in the prepared orange peels. Boil for 45-50 minutes.
7. For 5-8 minutes until ready, pour in citric acid and mix.
8. At the end of cooking, we shift the candied fruits into a colander, and after the excess syrup stack we place them on the parchment on the baking sheet.
9. Sent for 40 minutes in the oven, setting the temperature to 100 degrees.
3. Candied oranges in chocolate
Ingredients:
• three not large oranges;
• 350 grams of sugar;
• 300 ml of water;
• 50 grams of cocoa;
• 2 tbsp. l powdered sugar;
• 30 ml of cream.
Cooking Method:
1. Thoroughly washed oranges pour boiling water for 10 minutes, rinse, pour again. Fold in a colander.
2. As soon as the oranges dry, cut them into thin circles of 3-5 mm thickness.
3. Put the circles of oranges in a saucepan, pour them with boiling syrup made from water and sugar.
4. Tom oranges on low heat for about an hour.
5. Put transparent golden candied citrus candied fruits on the grill in the oven, dry them for 15 minutes at 100-120 degrees.
6. In the meantime, candied fruits reach full readiness, make chocolate from cocoa, cream and icing sugar: mix all the ingredients thoroughly, bring to a boil, cook, stirring all the time, for 5 minutes.
7. Dip orange mugs in chilled chocolate, spread on baking paper and send for 30-40 minutes in the fridge.
4. Fragrant manna with candied oranges
Ingredients:
• a glass of milk;
• glass of semolina;
• 1/2 cup of vegetable oil;
• a glass of flour;
• two eggs;
• vinegar-soda soda;
• margarine;
• candied oranges - the amount to taste.
Cooking Method:
1. Pour the semolina in a bowl, fill the cereal with warm milk. Mix thoroughly, leave for 30 minutes, letting the semolina swell.
2. While croup reaches the condition we need, we separate the proteins from the yolks. 3. Beat the whites, pouring in sugar to them, until a stable foam is formed.
4. Pour the flour into the resulting protein mass, extinguish soda with vinegar, and gently stir until homogeneous.
5. In another container, beat the butter with the yolks, then combine both mixtures in one large bowl.
6. Add to the mixture the swollen semolina, mix so that the mass is obtained without a single lump.
7. Lubricate a special baking dish with margarine, sprinkle with semolina.
8. Pour dough into the mold.
9. Spread candied oranges on top of them in a chaotic manner, lightly embed them with a fork in the dough.
10. Bake manna 30 minutes, turning on the oven 180 degrees.
11. We get baking after it has cooled completely.
5. Cottage cheese cake with candied oranges
Ingredients:
• 100-120 grams of candied orange;
• 500 grams of cottage cheese;
• two eggs;
• 0.5 cup of granulated sugar;
• 1.5 cups of flour;
• a teaspoon of baking powder;
• vanilla sugar, powdered sugar - to taste.
Cooking Method:
1. Beat whites, separated from the yolks, to white foam.
2. The remaining yolks are mixed with mashed with a fork, cottage cheese, sugar, vanilla sugar.
3. Put candied fruit in the yolks, mix, then add protein foam.
4. Mix flour and baking powder.
5. Enter in small portions the flour mixture into the curd mass, mix.
6. Lubricate the silicone baking dish with butter, put cottage cheese dough into it with candied oranges.
7. Cook at 200 degrees for about 45 minutes.
8. Sprinkle the finished cake with powdered sugar.
6. Muffins with candied oranges
Ingredients:
• candied fruits;
• 80 grams of sour cream;
• a glass of sugar;
• two eggs;
• one and a half glasses of flour;
• 100 grams of margarine;
• soda, hydrated with vinegar.
Cooking Method:
1. Melt in any convenient way, whether it is a microwave or a water bath, margarine. Let it cool.
2. Beat eggs with sugar, add sour cream and hydrated soda to the mass. Stir. 3. Pour the cooled cooled margarine into the egg mass, pour the flour and knead well.
4. Pour the candied fruit. Once again, mix everything thoroughly, determine the number of candied fruits to your taste.
5. We spread the dough into silicone molds, filling them in height by 2/3.
6. Place the forms on a dry baking sheet, prepare muffins with candied oranges in an oven heated to 200 degrees for half an hour.
Candied oranges - tips and tricks
• For making candied fruit, small oranges with a thick rind are excellent.
• If candied fruits are cooked correctly, they should not stick to hands, they should be dry, but at the same time juicy, not hard.
• You can not pour the syrup into the sink, but pour it into sterile dishes and use it to make various desserts: biscuits, sauces and others.
• You can also use the remaining syrup to make the next batch of candied fruit.
• Do not use spoiled fruit for making delicacies, they will spoil not only the appearance of candied fruits, but also their taste.
• The longer you stand an orange after boiling in a syrup, the sweeter the candied fruits will be.
• When preparing candied fruit, you can use various spices to add special flavoring notes to the sweetness: cloves, star anise, ginger, cinnamon, cardamom. Just be careful with the amount of spices used, the excess spices just kill the taste of orange, making candied fruit unpalatable.
• Finished candied oranges can be rolled in melted chocolate, powdered sugar, granulated sugar, coconut, crushed almond or walnuts.
