Retired confectioner cooks cakes from carrots, beets and everything at hand

Very soon, the hostess of the whole country will have to perform the most responsible spring mission: bake the most delicious cakes for the holiday of Bright Easter! And this means only one thing: it is time to make fruit and vegetable preparations for them.



We already managed to share Easter prayers earlier, and today we are happy to share a recipe for homemade candied fruit.

Recipe for homemade candied ingredients

• 400g beets
• 1 lemon
• 700g pumpkin
• 1kg cherries
• 500g carrots
• 1 kg of sugar
• 4 tbsp lemon juice
• flavoring

Preparation

1. First, wash your vegetables well and peel them off. Then cut the pumpkin, beets and carrots in pieces up to 2 cm in size and lay out in pots. Then fill the vegetables with water and put them on a medium fire.
   
   
   
   When the water in the pots boils, add lemon juice to them (to the pumpkin 2 tbsp, and to the beets and carrots 1 tbsp). In addition, to keep vegetables in shape and not boiled, you need to add a piece of fresh lemon to the pots (a quarter to the pumpkin and beets, and a half to the carrot).
   
   
2. Then leave the vegetables to cook for 25 minutes. As for beets, we boil it for 10 minutes longer.
   
   
   
   Then we peel off the blanks and put them again in pots, after which we fill the vegetables with sugar. For pumpkin and carrot candies, we use 250 g of sugar and measure 200 g for beets. After that, again put the pots on the stove and boil for 15 minutes on a small fire to start the juice.
   
   In candied beets and carrots we add a few drops of flavoring to remove the earthy taste.
   
   Next, remove the blanks from the fire and leave to stand for 5 hours. During this time, candies absorb sugar syrup. And then put the candy on the second stew. We conduct it for 15 minutes on a medium fire. Then again remove the blanks from the fire and leave to insist for 5 hours.
   
   
3. The third is carried out in the same way as the previous. After it, the candied fruit should be cooled again and poured into the coop to get rid of the remains of the syrup. In the end, it remains only to dry the candies in the oven at a temperature of 80 degrees for 30-50 minutes.
   
   
   
   
   
   
4. As for the cherry, you will have to tinker with it a little longer. After defrosting, we drain excess water and fill it with sugar. And then wait for the berries to release the juice. Then we boil them for 15 minutes, remove them from the fire and let them stand for 5 hours. Repeat the last two procedures 6 times and only then put to dry in the oven.
   
   
   
   

Ready candied cans are laid out in jars and stored in the refrigerator. If desired, you can throw them in powdered sugar.



We say goodbye and wish you a wonderful day. And even though such painstaking cooking brings only joy. See you again!