Candied citrus peels

Well, in general, I did not wait for an answer, I drained the syrup, put it to dry, let's see what happens ... The pamelo crusts are very wet ... If you press on the syrup ... How will they dry? Unclear....

Take a report!

I made it only from oranges, thanks for the advice with the freezer, in a month I collected the right portion (a little more than a kilogram) - and made some delicious.
Husband did not check it out (so I get more

It looks just great!

It looks just great!

And delicious!
I put the vase on the table, now I look into the kitchen every couple of hours and peck a little.
Tsukatov turned out to be a liter jar and this vase.
There is still a delicious syrup, like honey, I will cook a cake with it - today or tomorrow.

I finally made candied fruit, I liked grapefruit and orange more, but pomelovoe somehow not very much. It can be seen in taste and color, there are no comrades)) True, I did not finish the recipe and forgot to add lemon to-that, now they will probably turn to stone ((And I have no syrup left at all Thanks for the recipe. Next time I will try not to forget anything)))

[Oksana]

they will probably turn to stone now

Oksana, don't worry, nothing will happen to them, no, no, but I will forget about the lemon, without the lemon, the flight is also normal ...

It can be seen in taste and color, there are no comrades

Have you doubted ?!

I am very glad that you liked the candied fruits !!!

Eat to your health !!!

And thank you very much for your feedback !!!

[Kroshinka!]

Kroshinka! How do you have the patience, honey, to tinker with these things? For me this is such a longing and burdensomeness! I don't have your self-control, alas.
But, I am always delighted with your detailed and delicious topics!

[Mikhaska]

Mikhaska,: girl_manikur: here you are mistaken to cook them - no big deal. Now all the skins are going to work for me. And you know, I'm a great lazy shooter and I recognize recipes where you don't have to mess around

[Natalia]

Mikhaska, here you are mistaken to cook them - a trifling matter.

Natalia, I also classify this recipe as laborious

and what is laborious in washed, boiled syrup and do not forget to put it on the stove 2 times a day for 5 minutes. But the result (y) is very pleasing.

Woooot! Here !!! Remember that several times a day you have to wander to the kitchen, in order to then caulk there for five minutes! The vanity of passion, how tired me ... I can't do that. I am pissed off by vanity and separation, perhaps, from something important for the sake of five minutes. Therefore, I am always touched by those who are capable of such small feats.

Innul, I'm reporting! I did it according to your recipe - the leftovers of lemon and lime, severely mutilated by me - without zest and juice (everything had to be put into action, and the remainder of the product should not be thrown away ..) and they turned out to be a thick and juicy grape crust! MNYAMKA !!!! And what a boring porridge with them came out Guryevskaya porridge... Thank you dear! The recipe is awesome!
And lime ones are green)))))

Kroshik, catch the report and chrome thanks
Thanks to you, that my farm always has wonderful candied fruits Tepericha, all the cupcakes have an orange hint And yes: secret: the last time I forgot about them, they lay in syrup for a long time, and then I just put them in a container. They are so wonderfully wet I think I will always do this now

Hello girls. There is no time to read the whole Temka, I was very interested in candied fruits. But can they be dried in an electric dryer? Will this affect the taste of candied fruits? will they get hard in the dryer? thank you in advance

Honestly soaked for 48 hours with a water change. Pomelo and orange peels. I boiled it 2 times already, cut off a piece of pomelo - very bitter. Will it stay like that? And why? Poorly soaked? It's a shame ...

Honestly soaked for 48 hours with a water change. Pomelo and orange peels. I boiled it 2 times already, cut off a piece of pomelo - very bitter. Will it stay like that? And why? Poorly soaked? It's a shame ...

I have not done it for a long time, but before, after soaking, I squeezed the crusts from the water - and into the freezer (to get the normal amount for cooking). Freezing also reduces bitterness - this is a known fact. You can freeze it right away, and then soak it - but this will take up more space in the freezer. Most of all I liked candied pomelo fruits.

I squeezed out too, but only after the last soak. I also have pomelo crusts 90% of all, probably also, and therefore the bitterness remained. And I taste orange - nothing, tasty)))
It remains to boil one more time. Then I'll try to shove them into the freezer, suddenly it will help too.
And she began to collect a new batch already in the freezer))

In the piggy bank of experience.
Conducted an experiment with various recipes for making candied fruits (I used only orange peels). My findings:
1. I did not notice the difference between boiling in boiling water and exposure for 2-3 days in cold water. Apparently, it makes sense to withstand only in industrial production, so as not to waste a bunch of kilowatts on boiling cubic meters of water. In home cooking, it is easier and faster to boil 3-4 times in water for 10 minutes with the addition of 1 tsp. salt. The amount of digestion depends on how much essential oils you need. Personally, for my taste, 4 digestion is already a bit too much, it will be too bland. If you want to stand in cold water - I tried it for 2.5 days - obviously too much, you need less.
2. The second stage is divided into 2 options. Fast - digestion in syrup before evaporation, or slow - three times digestion in syrup for 10 minutes with intermediate exposure. Here, personally, I am in favor of the slow option. With the fast method, candied fruits do not actually have time to soak in syrup, but are obtained in sugar glaze. In principle, this will work fine if candied fruits are then used in recipes, but if they are eaten separately, this method does not work at all. Glaze very quickly picks up moisture from the air and everything becomes ugly sticky. But the "slow" candied fruits, boiled three times in syrup with intermediate aging in it, remain dry.

[Evgeniy]

Boil 3-4 times in water for 10 minutes with the addition of 1 tsp. salt

Evgeniy, and a teaspoon of salt is for how much water?

We salt the water all 3-4 times, right)?

I had the rind from 3 large oranges about 2-3 liters of water so that the rind was covered with the top. I immediately cut the peel into strips, it's much easier than cutting the boiled one later. The first boiling is just in water, 10 minutes, then we put it in a colander, rinse with cold water from the tap and boil again for 10 minutes, with the addition of 1 tsp. salt. Then again rinsing and a third boiling with salt. As far as I understand, special accuracy is not required there, salt does not add its taste, so accuracy is plus or minus bast shoes.

Well, at the second stage, when cooking in syrup, I personally do not quite understand why it should be kept for 10 hours (and according to some recipes, 24 hours). For me, after a 10-minute boil, it is enough to withstand 2-3 hours, and repeat 3 times.

PS Yes, I completely forgot to say, after the syrup I dried them at 70-75C for 10 hours. Now they are hard as candy. They lie quietly, do not become sticky from moisture in the air. But, if used for further recipes, I would limit myself to drying for a couple of hours.

[Evgeniy]

Great human to you, Evgeniy, Thank you !!!

I'll try and cook candied fruits in the way you described !!!

I have read before about a similar method of cooking candied fruits ...

Before NG began to collect crusts, now I have a lot of them ...

Not at all, I'm glad it came in handy. A counter question - how do you "collect" the crusts? Dry, or in the freezer? And then I bought 6 large oranges for testing, it turned out 2 kg.I divided the crusts in half - I boiled some of them, and soaked some for comparison. But it turned out to be difficult to eat 2 kg of oranges at a time. Not we. of course we did it, but it was difficult. It would be useful to collect the crusts and then process them all at once, but I have no idea how to save them for later use.

When I did it before, I first soaked it, then squeezed it out - and into the freezer. If you go straight to the freezer, it takes up a lot of space.

or in the freezer?

Before freezing, I cut into strips), so it turns out more compact ...

[Evgeniy]

For me, after a 10-minute boil, it is enough to withstand 2-3 hours, and repeat 3 times.

Evgeniy, and that's how you cooked?

I also want to try without long standing), just after each boil I will leave it until it cools completely) ...

At the same time, I will compare whether the difference will be noticeable ...

Eugene, was that how you cooked it?

Yes exactly. 3 times for 10 minutes with intermediate rinsing with cold water in a colander. 1 time just like that, and 2 times with salt, and did not even try to cool it until it cools completely. The only difference that I noticed was that there were more essential oils left in this version, the taste was more vigorous.

But at the stage of cooking with syrup, I repeat, I liked the option with standing more.

And I baked candied fruit cakes twice in a row. I wore it to work, everyone liked it. I put a lot of candied fruits in the dough, it tastes better.

Can you share the recipe?)

Thank you. I cooked according to the recipe, only kept in water for more than three days, so that the bitterness would definitely go away

My daughter and I liked it, but my husband did not appreciate it)

I cooked exactly according to the recipe. But it only soaked it for a day, since the water began to deteriorate. It's hot in the house. I went in in the morning, I look: there are several suspicious bubbles on the surface, although I changed the water, as written. I was afraid that she would ferment. Therefore, after a day of soaking, it was washed thoroughly and cooked for five days. Then I dried it for another day in a convection oven with the door open. Then I finished drying it on paper for a couple of days. It worked well. Only I will not cook any more. Very dreary.

[elena88]

Only I will not cook any more. Very dreary.

elena88, may be this recipe More suitable for you?

Thank you for preparing candied fruits according to my recipe, I agree, it really takes a lot of time to cook them, but here everyone chooses for himself ...

[Crochet]

The first time my candied fruits were bitter from the broomstick, now the second attempt, I only froze the orange ones, that's what happened (in the photo they are with muesli)

Dried for a long time, probably a couple of days. Everything seemed to me that they were wet. But now they are all dry, solid
Delicious, of course. She treated many, everyone thanks, asks for more. But still the process is long ... Next time I'll try the recipe in the previous message.
Anyway, Crochet, Inna, Thank you! It was interesting

[Daryushka]

Dried for a long time, probably a couple of days.

Daryushka, and just dried in the open air?

I, my last time, dried in the dryer - lovely, just lovely !!!

Good health to you and your loved ones, my golden !!!

I am very, very glad that I liked the candied fruits !!!

P.S. I wrote several posts above that I made the cooking process easier / shortened ...

Let not much, but still)) ...

I was embarrassed right

Yes, she dried it in the kitchen on paper, on the stove and on the table.
So again I started thinking about the dryer, too often I hear how this thing is useful. What is not dried in it
Mother-in-law today took the second portion of candied fruits, she really liked it

[Dashun]

she really liked it

Oh), I love them too much, I constantly slap myself on the hands so as not to gobble up too much ...try nullify minimize the consumption of foods containing sugar ...

And think about the issue of purchasing a dryer, Dashun, yeah, even for me, who does not have my own garden / vegetable garden, the dryer turned out to be the kitchen device that I should have bought yesterday ... and I kept thinking and pulling ... pulling and thinking ...

I never tire of thanking Tatiana-Admin, for having reasoned ...

Yes, here we are, too, without a garden, so I always believed that I did not need it. And now I have a lot of free time, I read everything here, I read.
Already on a new bread maker I read and the frying pan is next in line. We'll have to learn more about the dryer

Added Sunday 24 Apr 2016 6:09 PM

elena88, maybe this recipe will suit you better?

And according to it, candied fruits are just as tasty?

[Crochet]

I love citrus fruits. The other day I bought a grapefruit. Big ... And then the recipe ... I did it, I'm afraid they won't live up to sugar or powder, they will devour eaten earlier. Little bitterness remained, but I like it. HIGHLY. Here's what happened

Crochet, thanks, I will repeat.
Maybe not in the subject. Since citrus is my weakness, not a single crust disappears. Mostly oranges, of course. Well (with soda) washed oranges scalded with boiling water, I clean, cut finely, mix with sugar (not sparing sugar) so that it does not get moldy (this happened), sometimes I can add a little alcohol (vodka) to the jar, and - in the refrigerator. In any dough (yeast, muffins, cakes, charlottes), cottage cheese casseroles, ice cream I add.
My stocks

And now I have a mountain of wet sticky candied fruits on my table, and I have no idea how to dry them. It's really not hotzza to jump around them all night, but I'm afraid to overexpose, so as not to get fossils
And this pile does not look at all as aesthetically pleasing as some here in the photos, who have candied fruit for candied fruit. Mine - as if a tank drove over them. It was I who stirred them in the pan and pressed them to the liquid, turned a little into quetsu.
Next time I will cook in a wide bowl or a little.

Innulya how I adore your candied fruit recipe! Thank you very much for it. I was cleaning the freezer and found two kilograms of frozen accumulated peels of orange, lemon, tangerine and grapefruit. I made candied fruits. Dried in a dryer. Super! Delicious! Thank you so much!

[Irishka]

Irishka, honey , how glad I am, how glad I am (s) !!!

Good health to you and your loved ones, my dear !!!

As for me, I would make these candied fruits much more often, if citrus fruits did not need to be washed so thoroughly before peeling them off ...

I, during the period of picking the skins), each fruit, for any of the households who are going to devour an orange / tangerine, wash thoroughly, because asking my household to wash citrus fruits before peeling is a dead number / a waste of time ...

I wish they could come up with a washing machine money citrus fruits from any hren, with which they are processed !!!

I would have bought it first !!!

You load into such a pair, it is better - more, a kilo of fruits and take out a Bio / environmentally friendly product from it !!!

[Crochet, Inna]

Crochet, Inna, I have been using your candied fruit recipe "shamelessly" for four years without reporting
Getting better

I make it from orange and lemon peels. Cook in syrup until all is absorbed. There is no need to decant the remaining syrup. I dry in the dryer for a very short time. Some bookmarks turn out that you do not need to sprinkle with sugar.
At home, candied fruits are not translated, because I make homemade mayonnaise and add lemon juice to it.
Thank you very much for the recipe (very convenient for me and not stressful at all)!

[Evgeshenka]

Evgeshenka , thank you, my dear, for the tip !!!

I am so pleased that the recipe is in use !!!

Good health to you and your loved ones !!!

[Crochet]

Crochet, but tell me my dear friend, here I cooked some cream according to Chuchka's recipe and I still have 16 lemons squeezed from the juice in halves))) They are even (my husband squeezed the juice on a citrus juicer), so, and do not whether I have candied fruits from them? Do I need to scrape off films and pulp residues? Or throw them into the freezer so that the bitterness goes away? Or cook with salt? ...
Che do that ???

But shouldn't I make candied fruits out of them?

Are you asking ?!

Make, of course, my gold !!!

Well they are being prepared practically without our participation !!!

As simple as two and two !!!

You can leave both the films and the remnants of the pulp, it will be even tastier ...

It is not necessary to pass through the freezer, except for long-term storage / remove for later ...

I cooked it with salt last time, I liked it very much !!!

[Inna]

Inna, yeah! How many times have you cooked with salt? 2-3? will the bitterness go away from her?
I just cooked orange peels according to your recipe several times, but without salt it was delicious, nothing tasted bitter. But for the first time I decided to cook lemons.

[Marish]

Marish, I also tasted good without salt, and I would have cooked it further without it, if only lemons with thermonuclear bitter crusts hadn't come across ...

Before starting candied fruits, I always taste a raw crust on a tooth, and so it has been a long time since I have not come across such bitter crusts as the last time ...

How many times have you cooked with salt? 2-3?

Three times ...

will the bitterness go away from her?

She left You know, Marish), I realized only after the candied fruits were ready) that after boiling the crusts in salted water, I didn't even have enough bitterness in the finished candied fruits ...

[Inna]

Inna, like this! Now the main thing is not to overdo it with salt)))
Everything, I understood you! Almost saved a bunch of crusts! Thank you, my dear!

So, since I haven't done this for a long time, poke me where it says about the proportion of salt. I've never done that.

[Anya]

Anya, we read starting from here and further ...

If there is no time to read)), then I added 1 tsp. salt for 2-2.5 liters of water ...

[Anya]

Anya, we read starting from here and on ...

If there is no time to read)), then I added 1 tsp. salt for 2-2.5 liters of water ...

It's time for such a treat! And I will definitely make an assorted candied fruit according to your recipe