Candied citrus peels

Category: Blanks
Candied citrus peels

Ingredients

Citrus peels 1 kg.
Sugar 1.5 kg.

Cooking method

  • * Cut the crusts into slices and cover with cold water.
  • * Leave the crusts in the water for 48 hours, changing the water every 8 hours.
  • * Boil syrup of 1400 g of sugar and 600 ml of water, and dip the citrus peels into it.
  • * As soon as the syrup boils, remove from heat, cool and put in a cool place for 8-10 hours
  • * After that, again boil the crusts in syrup for 5 minutes after boiling, and again put in a cold place for 24 hours.
  • * The alternation of cooking and cooling is repeated 4-5 times.
  • * At the end of the last cooking, add the juice of one lemon and the zest to the syrup.
  • * To check the readiness of candied fruits, you need to chop one crust on a fork and pull it out of the syrup.
  • * If the crust has a shiny surface and the syrup flows slowly from the fork, the candied fruit is ready.
  • * Throw the finished candied fruit in a colander, stand until the syrup is completely drained (1.5 - 2 hours).
  • * Line a baking sheet with paper, put candied fruit in one layer and put in a non-hot oven (40 C) for drying.
  • * Roll the dried candied fruits in granulated sugar and again put to dry in the oven for 4-5 hours.
  • * Store ready-made candied fruits in hermetically sealed containers.

Note

Source here: Candied citrus peels

After sprinkling with powdered sugar:

Candied citrus peels

Well, ready-made candied fruits:

Candied citrus peels

I have never dried candied fruits in the oven, I always dry them in one layer on baking paper at room temperature. It takes very little time. Usually I leave it overnight, in the morning I roll the dried candied fruits in powdered sugar and put them in dry jars.

I usually cook assorted varieties: orange, lemon, tangerine and grapefruit peels. Delicious candied fruits are made from pomelo crusts!

I collect the crusts in a bag and store in the freezer, as soon as the required amount is collected, I cook candied fruits. You can store the crusts in the refrigerator, but the storage time is significantly reduced compared to the freezer, and they can be stored in the freezer as long as you want. Checked! Even from the crusts lying in the freezer for 3 ... 4 ... 5 months, candied fruits are absolutely no different from those cooked from freshly picked crusts.

Crochet
Freesia
Try it, I think you will not be disappointed! Yes, and they will always come in handy in baking, both tasty and fragrant, not for nothing at home!
Well, with tea, "bite" is generally a dogTnya Candied citrus peels...

P.S.If possible, to me on "you", because it is somehow more comfortable ...
izumka
I just put the crust in the freezer from one orange. Crochet, thanks for the recipe!
Gerda1
Crochet, and the little white garbage on the crusts is not bitter?

In my childhood, my mother did such things (I don’t know how she did exactly), and so I remember that if she didn’t cut off the white from the crust well, then the candied fruit would taste bitter
Crochet
Quote: izumka

I just put the crust in the freezer from one orange.
izumka
The main start has been made ... in the freezer!

Gerda1
Nope, does not taste bitter, all the bitterness goes into the water in the process of soaking the crusts.
If you cut off the white part, then the candied fruits are not at all obtained, I tried, neither I nor my household liked such candied fruits ... just as we did not get accustomed to candied fruits cooked in one go, that is, those that you cook for a long time, but right away, something in them is not right ... that's what, I can't explain Candied citrus peels, but not that, at least for us ... I’m saying, I tried a lot of "candied" recipes and stopped at this point. I also cooked candied fruits in milk, so those were really nothing ... but they were made from watermelon crusts ... I will lay out a recipe for the season of watermelons ...

ilkva
And at the same time you can cook from different crusts, well, there are apisins and grapes and what else ??? And then how is the syrup in which it was cooked, how can it be disposed of? Otherwise, I also strictly ordered not to throw out the crusts
vera100865
Can you still ask questions?
1) When we take out the candied fruits from the syrup and put them on paper, do not the candied fruits stick to the paper, as they do with paper later.
2) A lot of syrup remains, it's a pity to pour it out later and where are you going to take it.
Crochet
Quote: ilkva

And at the same time you can cook from different crusts, well, there are apisins and grapes and something else
ilkva
Can . In the recipe, I wrote that I cook "assorted". My "assortment" consists of orange, tangerine, lemon and grapefruit peels. I only cooked pomelo separately, and even then, only because they did not fit into the saucepan along with the others, and they would have cooked in the same pot along with the "assorted".

Quote: vera100865

Can you still ask questions?
1) When we take out the candied fruits from the syrup and put them on paper, do not the candied fruits stick to the paper, as they do with paper later.
vera100865
Do not stick. Not a bit! I then use this paper more than once, either for drying the next batch of crusts, or for baking.

Quote: ilkva

And then how is the syrup in which it was cooked, how can it be disposed of?

Quote: vera100865

There remains a lot of syrup, it's a pity to pour it out and where are you going to take it.
ilkva
vera100865

Girls, there isn't much syrup left. My homemakers are happy to add it to tea instead of sugar, and it is delicious and aromatic. The jar flies away before it starts!
The syrup can be used as an impregnation for cake layers. The same syrup will make a wonderful marmalade on agar. Alternatively, the syrup can be served with pancakes or pancakes as a sauce, very tasty, my homemade people liked it ...
Barbarita
Crochet I have a question, or rather two. I started making candied fruits, now at the stage of the second boiling, or rather, it was supposed to be late last night, but I decided to ask first. how much syrup should there be, that is, should it completely cover the crusts?
I had 250 gr. crusts, I figured that 350 gr would go for syrup. sugar and 150 ml. water, but from the very beginning it seemed that there was little syrup and it did not cover the crusts. I still think that there should be a lot of syrup. What now? if you need the syrup to cover the crusts, then boil a little more syrup and add to the total mass, right?
Crochet
Quote: barbarita

how much syrup should there be, that is, should it completely cover the crusts?
barbarita
That's how many times I've cooked, so many times I've come across it. I have never had such a syrup turn out to be a lot, the crusts "stick out" all the time, but I see no point in preparing an additional portion of syrup, it will still remain afterwards. Therefore, I do this: after the crusts have boiled, I simply tamp them into syrup. You can ram it with anything, it's convenient for me with a metal crush, you can use a spoon, a spatula, but it doesn't matter what the main thing is to sink the crusts in the syrup and leave it alone until the next cooking. And before the next cooking, I just mix the crusts well and cook on. Each time the syrup will remain less and less, but believe me, despite the fact that some crusts appear on the surface without syrup, during the cooking-infusion, they still have time to soak well and turn out to be excellent in taste! But this is my opinion. To cook or not to cook an additional portion of syrup is up to you.

P.S.By the way, I also started cooking from yesterday, although I have a little more than a kilogram of crusts ...
Barbarita
Quote: Krosh

I see no point in preparing an additional portion of syrup, it will still remain afterwards.

the fact of the matter is that my syrup reaches the middle of the crusts somewhere. I boiled it only 1 time, and then what will remain?


Therefore, I do this: after the crusts have boiled, I simply tamp them into syrup. You can ram it with anything, it's convenient for me with a metal crush, you can use a spoon, a spatula, but it doesn't matter what the main thing is to sink the crusts in the syrup and leave it alone until the next cooking.

I stir all the time with a spoon, push the crusts back so that everyone would bathe in syrup.


Each time the syrup will remain less and less

I'm afraid I'll get 2-3 times, but I'll try anyway.

but believe me, despite the fact that some crusts end up on the surface without syrup, during cooking-infusion, they still manage to soak well and turn out to be excellent in taste

I believe, that's why I was on fire to make them (and I want to bring this business to the end), but there were only a few oranges at hand ... well, we quickly entered them under my careful guidance and I started cooking candied fruits.

P.S.By the way, I also started cooking from yesterday, although I have a little more than a kilogram of crusts ...
well, so far, for a test ...
Crochet thanks for the help...
lelishna
And if the rind is very thick, for example, like a grapefruit, then the white should be cut off a little?
Crochet
lelishna
In no case ! This is the most delicious !!! All the bitterness will go into the water when soaked, but the finished candied fruit will be softer and juicier! My mother and her husband are trying to choose grapefruit first of all, they have already sorted all the cans from grapefruit crusts to me! I generally keep quiet about the pomelo ... despite the fact that there is a sooo thick white layer, these crusts devour left instantly! And in general, the longer the crust, the tastier from the bottom of the candied fruit, tested by repeated cooking! I used to try to choose citrus fruits with a thin peel, now, on the contrary, I choose thicker, I take care of future candied fruits ...
Kalmykova
Yes, yes, these candied fruits are the best for Easter cakes! My mom always makes them, she just cuts finely at once.
Crochet
Quote: Olima

I wanted to know: in the photo with ready-made candied fruits, this is the output from one kg of crusts?
Olima
Yes .
Barbarita
Hello, Crochet ! came with thanks and a small report. very tasty and fragrant candied fruits turned out. even the syrup remained, oddly enough.
Here are the candied fruits (rolled in sugar):

Candied citrus peels

from 250 gr. it turned out 2 small jars, but I'm happy. I will definitely do more.

Candied citrus peels
Kolyma
Dear Krosh, thank you so much for reminding me of such a treat. I have forgotten something about them.

In early childhood, my mother also made such candied fruits. True, in those days citrus fruits could only be found in the New Year area.
All the crusts were used, and the tangerine ones too. And I was looking for those that are thicker. And they did not know that they can be stored in the freezer, up to kg.

Well ... better late than never. Thank you for refreshing your memory.
We are already collecting the crusts. I will definitely report back.
Crochet
barbarita
To health Candied citrus peels!!! I am very glad that you liked the candied fruits! By the way, I also put my freshly prepared ones in jars yesterday ...

Quote: barbarita

I will definitely do more
After I cooked these candied fruits for the first time, I said the same thing. And I'm doing the same!

Kolyma
Everything new is well forgotten old ...

Quote: Kolyma

And I was looking for those that are thicker.
By the way, yes, those that are thicker in the opinion of my household are the most delicious and juicy! And on the contrary, I like it drier ...

Quote: Kolyma

I will definitely report back.
I'll wait !!!
celfh
Quote: Krosh


Delicious candied fruits are made from pomelo crusts!
Tiny, why didn’t I see this topic If it were not for Raisinwho gave the link would have thrown away the zest of the pomelo. I eat 1 pomelo almost every day. Can you imagine how much zest I have thrown out !!! And now a normal mark has disappeared in stores, only a pear-shaped one, and she
As soon as a nominal mark appears, I will immediately do it and report back. I hope this will happen before Easter so that I can make Easter cake and Pasochka with a good fragrant zest. Thank you again for the recipe and MK !!!!
Gerda1
Crochet, I have a question for you
Can these candied fruits be digested?
It's just that yesterday I got into a mess and didn't put it on to dry, although I guessed about it only when they cooled down and stuck strongly to each other .. So I can pick them off today or can I warm them up so that they would more easily fall apart ???
And ischo .. In what form to add them to Easter cakes? just finely chop ???
Crochet
Quote: celfh

And now a normal mark has disappeared in stores, only a pear-shaped one, and she
celfh
Tanyush, I'm in the broomsticks like St.snya in oranges, I don't like them, but the candied fruits from their skins are awesome!

Quote: Gerda1

Crochet, I have a question for you
Can these candied fruits be digested?
Gerda1
I apologize, but I did not quite understand you ... You did not get the candied fruit from the syrup after the last cooking? Or were they left on a sieve? But you can warm it up in syrup anyway, it won't get any worse!

Quote: Gerda1

And ischo .. In what form to add them to Easter cakes? just finely chop ???
I cut into small cubes.

Gerda1
Krosh, I just thought that I would cook them again today, but they seem to be ready ...
I'll just heat it up so that the syrup would get unstick

I report that you can digest candied fruits. My candied
but it didn't seem to affect the taste
nut
Girls, my crusts get wet for a day, but I see that bubbles appear on the water. I changed the water every 6-7 hours. It should be so, or they are already turning sour
Barbarita
when I changed the water to my crusts, the aroma lingered ... throughout the kitchen ...
but there were no bubbles, I remember exactly. I do not know whether something depends on it or not, but I changed exactly every 8 hours, as I wrote Crochet.
Crochet
nut

Bubbles (or light foam) are allowed, so it's okay!
Yes, it will not sour, I read somewhere that the foam when the peels are soaked is formed from the fact that citrus fruits are processed with some shit ... bullshit. When I soaked the first crusts on candied fruits, I had a foam runoff, at least change the water every hour ... True, the next time this was not ...
nut
That's it, my 48 hours have expired, I boiled the syrup, the crusts boiled, I took it to the balcony - it's just a whole epic.
Crochet
Quote: nut

sugar in the recipe 1500, in syrup 1400 and 100 where or is it a mistake
nut
We leave 100 grams of sugar from the total amount for sprinkling ready-made candied fruits. True, I roll it in powdered sugar, I like it more, and it leaves very little.

Quote: nut

the crusts are boiling removed to the balcony
And I always keep it at room temperature, I don't have a balcony ...
lelishna
My crusts have already stood for 48 hours and somehow do not smell very tasty, maybe they should be kept soaked in the refrigerator.
Today I boiled it for the second time in syrup, tried the bitter syrup. My peels are mostly from grapefruit, maybe they need to be soaked even longer, or make a new syrup.
Klimola
Crumb! Thanks for the recipe!
True, I accelerated the process - I cooked it in syrup 5 times, but not after 24 hours (well, there is no strength to wait !!!), but in the morning and evening. And everything turned out well !!!
And how quickly they dry, unlike pumpkin seeds !!! Just some kind of holiday !!!
ilkva
Quote: Lelishna

My crusts have already stood for 48 hours and somehow do not smell very tasty, maybe they should be kept soaked in the refrigerator.
Today I boiled it for the second time in syrup, tried the bitter syrup. My peels are mostly from grapefruits, maybe they need to be soaked even longer, or make a new syrup.
I had them soaked, they smelled like normal, but I also boiled them a couple of times and tried them, then they are bitter, I also have mostly grapes, so we eat more of them. Maybe until the end of the process they will not be bitter, and even when they roll in powder
izumka
And we finish the first portion, I will soon put the second. They make delicious rolls: roll the dough for buns, buns, etc. into a rectangle, sprinkle with sugar and chopped candied fruits on top. Wrap in a roll and bake. Smell!!! Taste!!!
By the way, half of my crusts were from grapefruit and did not taste bitter at all. On the contrary, they are much tastier.
Crochet
Quote: izumka

By the way, half of my crusts were from grapefruit and didn't taste bitter at all. On the contrary, they are much tastier.
izumka
Here it is with me! I've cooked them so many times, I haven't come across any bitter ones ...
ilkva
Quote: Krosh

izumka
Here it is with me! I've cooked them so many times, I haven't come across any bitter ones ...
Well, I have not finished it to the end, but I have already climbed to try, so they are bitter.we can when everything is cooked and will not be
Crochet
Quote: ilkva

Well, I have not finished it to the end, but I have already climbed to try
ilkva
By the way, I also tried it, after the second cooking, there was no bitterness.
As it seems to me, with grapefruit peels, as well as with lemon peels, there are sooo bitter ones, but there are only bitter ones. Hopefully, by the end of cooking, your crust has lost the main bitterness. Good luck!
Aprelevna
Crochet, I read about candied fruits ... now, of course, I want to make them!
Wonderful master class!
nut
Today at 9-00 I had the last cooking, now the crusts are in drushlak. but I've already eaten so many of them for testing - delicious: nyam: But I'll wait until the end of the process
lelishna
I am writing a report on my crusts. In the finished form, all the same grape. the crusts are slightly bitter. Probably, it depends on the grape varieties. But plump crusts are tastier than thin oranges.
ilkva
I also sprinkled it with powder today. it turned out a lot: yes: Bitter a little, well, it's not scary.
I really liked the grape, plump and transparent as real ones: girl_claping: Now we need a recipe for marmalade to dispose of the syrup. because everyone drinks tea without sugar.
Thank you Little one, I say here and went to put a plus sign
izumka
And I spent part of the syrup on the impregnation of the biscuit cakes (I added a little brandy to the syrup), and today I will add the remainder to a new portion of candied fruits, in the evening I start to boil. And after these I will bake pancakes more often and pour syrup, tastefully!
Gerda1
And I put in the second portion of the crusts, I hope this time I won't digest them ..
Everyone who tried it really liked it, even my picky husband
I recycle the syrup - pour it over the coconut pie
Kolyma
I with the report, as promised:Candied citrus peels
Peels from oranges, grapefruit, pomela and minela.
During the drying time, the amount has clearly decreased ...: girl_haha: Thank you, Tiny, again !!
izumka
Tiny, I, too, with one more thanks for the crusts. This year, instead of raisins, I added them to the dough for Easter cakes for Easter - delicious!
Bon Bon
Thank you, I made candied fruits, it looks like I digested them, they are candied and after drying they become hard, and so
Nagira
Crochet! Inna!
How we liked them !!! I also tried different recipes, but here just in the top ten
Take the report: I also managed to add the truth to Easter cake at the end of Easter week, BUT !!!!

Candied citrus peels

Candied citrus peels

Dark grains in the dough are real vanilla, pounded - noticeable when enlarged, and did not spoil the view

Yes, and for another moment I terribly did not want to roll in sugar or sprinkle with powder, but I did not know how to avoid this And - lo and behold! - this was not needed - the thinnest and not solid (not caramel!) crust of dried syrup formed on top: inside it is soft and juicy, outside - it does not stick together !!!

Tiny
Pogremushka
collected 1600 g. peels, mostly orange. Today I cut them into squares and soaked them. I will report in a week
prascovia
Kroshaaaaaaaaa Well, how could I slip past this recipe ?! I have no forgiveness! Well, where can I get citrus fruits now ?!
Keti
And from dried (already wooden): (can you make such a crust?
I dried them and put them in a bag. Now I will know what to store in the freezer.
Pogremushka
Quote: Keti

And from dried (already wooden): (can you make such a crust?
I dried them and put them in a bag. Now I will know what to store in the freezer.
I would try, they don't care to lie in the water for two days at first. In the case of dry ones, it may take longer. Krosh will tell you.
Crochet
Pogremushka
Good luck!

Nagira
Irisha,stabbed without a knife killed ...
Thank you my angel for such a beautiful photo report!

prascovia
What's not your season now? Can we organize a parcel for you?

Can you make this out of dried (already wooden) peels?
Keti
I have not tried it, theoretically it should work out, but if the crusts are completely "wooden" ... I don't even know Candied citrus peels... maybe it's better to collect fresh ones after all?
Pogremushka
Krosh, and when to check candied fruits for readiness? Before adding lemon juice and zest, or after boiling until the crusts are shiny and the syrup thick? The syrup has to get thick, right? My syrup is not thick, but on the spoon, which the candied fruits interfered with, after cooling it froze, it did not smear with the pad.
Explain, please, for especially gifted candied makers

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers