Candied orange peel Bashny.Net

orange peel (from 7 to 10 medium oranges) — ~500 g,

sugar — 600 g

water — 400 ml

lemon juice — 4 tablespoons

vanilla — 1 pod

star anise — 1 asterisk

sweet bell pepper — 3 PCs

Cooking

Oranges wash thoroughly under running water and RUB with a brush.

Council. In addition to oranges to make candied fruit, also suitable for lemons and grapefruits (pink or red pulp). Grapefruits need to pre-soak in a large quantity of water (for 3 days, frequently changing the water to remove the bitterness).

From oranges to cut off the tips.
Then cut the peel from oranges with a small layer of pulp with a thickness of about 1 cm.

Council. In many recipes, candied citrus, suggest partly cut away white, subcutaneous layer, because it imparts the bitterness of the candied fruit. I left not only the white layer, but also part of the pulp is as advised by P. Herme, and it turned out very interesting, tasty and not so felt the bitterness in the finished candied fruit, to be sure, adhering to the classic, remove the white pulp. But you choose, and if confused by a slight bitterness (or rather, astringency) of candied fruit, then cut away part of the white subcutaneous layer, leaving 3-5 mm.

In a large pot bring to boil about 3 liters of water.
In boiling water, put orange peel, bring to a boil and cook at a low boil for about 2-3 minutes.

Discard the peel in a colander and put under running cold water to stop the cooking process.
Repeat the procedure twice.
Discard the peel in a colander and give water to drain.
To prepare the syrup.
In 3 quart saucepan pour the sugar (600 g), add water (400 ml), lemon juice, vanilla pod with seeds, star anise and crushed with a knife peppercorns.

Council. To scrape the seeds from the vanilla pod need pod cut in half lengthwise and with a knife scrape the seeds from both halves. Pod along with the seeds to add to the syrup.

Syrup bring to boil and simmer for 5 minutes.

Put in syrup of orange peel and bring to boil.

Cook at a low boil (simmer) for about 60-90 minutes.

Leave the peel in the syrup until cool, then put into the refrigerator until the next day.

The cooled crust can shift in a jar, pour the syrup (if necessary, the syrup can still be boiled down to become thick) and stored in the refrigerator under cover (peel can be left as is or cut into strips).
Either discard the orange peel in a colander and let the syrup drain well (under the colander to put the bowl and collect all the syrup).
Slice the peel strips, width about 1 cm, or cubes.
Spread out on parchment to dry naturally or in the oven at a temperature of about 80°C (to evaporate moisture, about 6 hours or more).

Council. Time in the oven to give roughly, as she dried candied fruit in the dryer for fruits and vegetables.

Ready candied shift in a clean, dry jar and store under cover so they don't dry up.

Council. Also, there is a classical method of preparation of candied fruits, which will require about 5-6 days of passive time and hours of active work. The principle is as follows: orange peel place in a saucepan with plenty of water, and macerate for 3 days, changing the water frequently, so that the peel is not spoiled in the water, and from the bitterness left. Then drain in a colander, cut into strips or cubes, continue to cook the syrup on the principle of jam. Put the peel in the syrup, bring to boil, boil 2 minutes, remove from heat and leave to stand until the next day. Repeat the procedure 2 more times (a total of 3 boiling and 3 standing). Then the candied fruit drain in a colander to drain the syrup, if desired, roll in sugar and dry.

Bon appétit!

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