Now is the time to fast with candied fruits. Any citrus fruits are suitable for this; in general, the principle of their preparation is the same. The only thing is that candied fruits cannot be prepared in one hour; this will take at least 4 days.
Why do you need candied fruits? They can be added to almost all baked goods, as well as to cereals and teas. They can also be stored for a long period of 6 months.
The ingredients are for 300 grams of crusts.
Tangerine peels 300 g,
Sugar 200 g,
Water 200 ml.
Preparation.
The peels should be soaked in cold water. Change the water periodically, about 3-4 times a day. Soak the crusts for 3 days. This is necessary for the bitterness to go away.
Then squeeze out the peels and cut into small cubes.
Place in an enamel bowl, add water, and cook for 15 minutes. Then drain the water.
Boil syrup from sugar and water, then add our peels to the boiling syrup and cook for 10 minutes. Turn off and let cool.
Then cook for another 8 minutes. And so on until the crusts are saturated with syrup.
Spread the candied fruits and dry them at room temperature.
These candied fruits can be stored in a jar for 6 months.
Friends, candied fruits are candied fruits that are used to decorate desserts and pies. Today you will learn how to make candied tangerines in the oven, all the subtleties of preparing a delicious delicacy.
This oriental sweetness has gained great popularity among housewives in our country today. We usually buy sugar tangerines in supermarkets, although at home making candied tangerines using this recipe is quite simpler than it seems. Tangerines are first soaked, then boiled in syrup and finally dried in the oven. Thus, candied fruits are dried tangerines, which are previously briefly boiled in syrup.
However, despite the simplicity of the process of preparing homemade delicacies, there are some points that must be taken into account before you begin.
One of them, the most important, is the freshness of the fruit. Tangerines should not be spoiled, rotten, broken, etc. The most delicious candied fruits come from fresh tangerines!
Most often, citrus peels are used for candied fruits, but today I suggest you make them from whole fruits to enjoy the fullness of this natural sweetness. However, for very economical housewives, you can eat tangerines and make candied fruits from the skins according to the suggested recipe.
The method of cutting tangerines can be varied, whatever you like best: circles, slices, cubes, strips. It depends on aesthetic preferences and further method of application.
In addition to complementing a variety of baked goods, candied citrus fruits are also a tonic and refreshing addition to tea. You can also eat them instead or make an amazingly delicious dessert: roll in melted chocolate and cover with coconut or chopped nuts.
Let's get down to the process itself and look at how to make candied tangerines in the oven. I prepared this recipe for you with step-by-step photos.
Tangerines – 400 g
Sugar – 200 g
Cinnamon stick – 1 pc.
Anise stars – 2-4 pcs.
Clove buds – 2-3 pcs.
Nutmeg – 1 pc.
Allspice peas – 3-4 pcs.
Preparing candied tangerines
1. Wash the tangerines and dry them with a paper towel. We will cut them in any convenient way. I preferred circles. Place the citrus fruits in a saucepan.
2. Fill with drinking water so that it covers all the fruits and leave for an hour.
3. After this procedure, the tangerines will acquire a soft consistency. This will require at least one hour of time.
4. Then use a slotted spoon to remove the tangerines from the pan and place them in a sieve or on a plate.
5. Pour sugar into the remaining infusion, add all the spices and boil until the sugar is completely dissolved.
Note: if you wish, you can add any other spices to your taste: star anise, ginger, cardamom. The main thing is not to overdo it, so as not to interrupt the taste of candied fruits.
6. Return the tangerines to the pan with the syrup.
7. Boil them after boiling for 15-20 minutes. Turn off the stove and leave the fruit in the syrup for 5-6 hours. The longer the tangerines are in it, the sweeter they will turn out.
8. Afterwards, carefully remove them and place them on a wire rack, which we place in a preheated oven at 60°C and dry the tangerines until tender. If necessary, you need to turn them over to the other side. You can check readiness like this: the finished candied fruits do not stick to your fingers, are completely dry (but not hard), and juicy.
Do not throw out the remaining syrup! You can save it for the next batch of candied fruits or use it in rich baking dough. You can also sweeten your tea with it. To do this, pour it into a jar and keep it in the refrigerator.
10. Ready-made candied tangerines are sweet, aromatic and very beautiful - bright mini suns =). They can be consumed immediately, used for desserts, or crushed into crumbs or powder to decorate baked goods.
In a couple of months, the New Year will come and you can prepare such a tasty and original delicacy for the holiday table in advance, so that later you don’t waste time on dessert in the New Year’s bustle. Such preparations are stored in a paper bag or glass container under a lid for about 6 months at room temperature.
Bon Appetit everyone! Enjoy!
Video recipe for making candied tangerines
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If you love to cook and want to please your family with something tasty and unusual, try making candied tangerine peels. This option for using citrus zest is far from the only one. There are many recipes that help reveal the specific sweet and at the same time slightly bitter taste.
The benefits and harms of citrus peels
Citrus fruit– a real storehouse of vitamin C and other useful minerals and vitamins. It is very useful to eat a few tangerines from time to time. On New Year's Eve it is absolutely impossible to do without them.
It is also quite common for people to drink citrus juice for breakfast. Of course, fresh juice with pulp is much more beneficial than packaged nectar. It is known that the highest concentration of beneficial substances is concentrated in the peel of tangerines. Therefore, many ways have been invented to use the zest for food purposes.
Homemade candied fruits, despite the sugar and heat treatment, still contain a lot of vitamins. The zest also contains essential oils that have a beneficial effect on the body and can even lift a person’s mood.
However, despite all the positive characteristics, it is worth considering that crusts can have a negative impact on your health.
First of all, this is due to the fact that tangerine is a strong allergen and therefore can cause adverse symptoms in some people.
No one should even consume candied citrus fruits in large quantities. It is also important to consider that the peel is most often treated with wax, so you need to wash it thoroughly before further use of the peel.
The most important aspect that can have a harmful effect on the human body is the use of nitrates to accelerate the growth of tangerines. These substances, which are toxic to the body, accumulate, as is known, precisely in the peel of the fruit.
Ways to use the peel
If you are sure that citrus peels can be used, then pay attention to how many other ways to use them further there are. Often the peel is simply dried and left as a room air flavoring, like a sachet. In fact, you can cook various delicacies from it.
What can you do with tangerine peels?
- Candied fruits. Of course, first of all we are talking about candied fruits. These are healthy sweets, completely natural based. If purchased versions use dyes, flavors, flavor enhancers and other preservatives, you can be absolutely sure of a homemade product. Therefore, it can be given even to children, because the cooking process is completely under your control;
- Jam . Using a similar principle, you can make aromatic jams and preserves. This is a great addition to tea and cookies;
- Lollipops. After boiling the zest with sugar, you can make sucking candies or boil the mass to the consistency of fudge with a citrus flavor.
Preparing the crusts
In order for the dessert to turn out delicious, it is important to properly prepare the products for further processing. Thus, before preparing candied fruits, you need to thoroughly rinse the peel of the tangerines, as they are treated with special substances to protect them from spoilage. Then, you need to clean off the white threads from the back side. The better you choose them, the sweeter the skins will be.
In order to remove the bitterness from tangerines and prepare the zest for further combination with sugar, you need to soak them in cold water. To achieve maximum effect, it is recommended to add a pinch of salt to the water. You should also change the water regularly. This should be done 2-3 times a day for 3 days.
Cooking candied fruits
Finally, after you have changed the water for the last time, you can start cooking the candied fruits. First, fold back the crusts so that all the water drains through a colander. Lightly dab them with a napkin and place them in a cooking pot. Since candied fruits are essentially candied fruits, to achieve the desired effect, pour sugar syrup over them.
To achieve the desired consistency, it is recommended to make the syrup in advance. For it, take 1 part water and 2 parts sugar. All this is melted over low heat, and then cooked for several minutes until a string of syrup begins to stretch from the spoon. After this, cool it slightly and pour it over the crusts.
Let the tangerines soak in the syrup for a bit. The swollen crusts will quickly become saturated with sugar. To bring this delicious delicacy to readiness, place the pan on low heat and simmer for 10 minutes. Then, cool the candied fruits and repeat the procedure. As a result, the zest should become slightly transparent.
Next, drain the liquid and place the tangerines on a baking sheet to dry. It is better to let them dry naturally, but you can speed up this process by turning on the oven at 50 degrees for about 1 hour. Save the syrup for desserts.
You can also make a drink out of it, add it to a cocktail, or boil it down into candy.
Tangerine jam
In addition to candied fruits, you can make another delicacy from citrus peel - jam from
tangerine peels. This is a great option for New Year's gatherings with tea. In general, the cooking process itself is not much different from the usual one. You can use the same ingredients as for candied fruits: syrup and skins.
The main difference is that the jam remains with the syrup, so if you don’t want a cloying taste, adjust the amount of sugar in a timely manner.
Candied fruits are fruits or their parts (rinds) boiled in sugar syrup and dried. Good candied fruits are obtained from fruits and berries with dense pulp. The syrup remaining after preparing candied fruits can be used as jam for tea, as an addition to flour and cereal products. Store candied fruits in a cool place in plywood or cardboard boxes or boxes lined with parchment paper. To avoid drying out, prepared candied fruits can be packaged in glass jars, which should be tied with cellophane or hermetically sealed.
Thanks to sophisticated preparation technology, candied tangerines perfectly retain all the benefits and taste of fresh fruit.
Since childhood, we have associated the presence of tangerines on the table with joyful New Year holidays. Of course, an uplifted mood from just the sight of a bright and fragrant fruit is by no means the only plus. Mandarin is a real chest with “treasures” beneficial to the body.
Firstly, it is full of vitamin C, which is so necessary for the body in the winter season. In addition to it, when consuming tangerine, you will receive vitamins A, B1, B2, D, P, as well as several types of organic acids, mineral salts, fiber, phytoncides, pectin and mineral substances (folic acid, magnesium, calcium, potassium). Thanks to regular consumption of tangerines, you can solve problems with accelerating metabolic processes in the body, vitamin deficiency, fungal infections, relieve swelling, clear the bronchi of mucus, and improve appetite. Tangerines have low calorie content, so this product will definitely not harm your figure.
Candied tangerine pulp
300 ml water
1.2 kg sugar
1 kg tangerines
Tangerine slices are placed in an enamel bowl and poured with hot sugar syrup. The fruits are cooked in three steps with breaks of 10 hours. The duration of the first two cooking periods is 15 minutes, and the third cooking lasts until the temperature of the boiling mass reaches 108 ° C. Then the fruits are placed in a colander and left for 2 hours to allow the syrup to drain. After this, the slices are slightly dried and sprinkled with sugar. Candied fruits are dried in the oven at a temperature of 35-40 ° C for 8-10 hours.
Candied tangerine peels
400 ml water
3 g citric acid
1.8 kg sugar
1 kg tangerine peels
Tangerine peel is soaked in cold water for three days, changing the water three times a day. Then fresh water is poured in and the crusts are boiled for 10 minutes, after which they are thrown into a colander. When the water has drained, the peels are transferred to an enamel basin, poured with hot sugar syrup prepared with the water in which the peels were boiled, and left for 10 hours. Then citric acid is added to the mixture, boiled for 15 minutes and left for another 10 hours. The next cooking continues until the temperature of the boiling mass reaches 108 °C. The finished candied fruits, while boiling, are placed in a colander and left for 2 hours. The cooled crusts are laid out on a sieve and dried for 24 hours at room temperature, after which they are rolled in sugar and dried for 2-3 days.
Preparation:
Before preparing candied fruits, wash the tangerine peels thoroughly and then cut them into small squares or strips. Then fill them with water at room temperature and soak for 3 days. In this case, the water needs to be changed 3 times every day.
After this, drain the water in which the crusts settled, and instead add water for the syrup at the rate of 100 ml per 250 g of crusts, put it on the fire, bring to a boil and cook for about 10 minutes, stirring.
Now you can strain the crusts, add sugar to the liquid and boil until thick, stirring so that the syrup does not burn. Pour the resulting mixture into the crusts and leave for 10-12 hours to soak them.
After that, put them on the fire again and simmer until they boil down.
Again, place the crusts in a colander to allow the remaining liquid to drain. Place the resulting candied tangerine oranges on a table or baking sheet in an even, thin layer to dry.
Usually within a day the delicacy is ready. It can be consumed in its pure form, or can be used in baking.
Candied tangerine peels - express recipe.
The previous recipe for making candied fruits is wonderful, but it requires patience and time. If you want to do everything faster, then the following recipe is for you.
Ingredients:
- tangerine skins - 200 g;
- sugar - 400 g;
- citric acid - to taste;
- water;
- salt.
Preparation:
Place the peel in a saucepan, add water (about 1.5 liters), put it on the fire, bring to a boil and boil for 10 minutes.
Place the crusts in a colander, rinse them under running water and fill them again with water with the addition of half a teaspoon of salt. Salt is needed to remove bitterness from the crusts. Bring to a boil, boil again for 10 minutes, rinse and repeat the procedure a third time.
After this, we put the crusts back into a colander and cut them into not very thin strips or simply randomly divide them into pieces.
Pour sugar into a saucepan, add a glass of water, bring to a boil. Now dip the peel into the syrup and cook until almost completely boiled. The pieces of skin should become almost transparent.
Now that the candied fruits are almost ready, put them in a colander, thereby allowing the remaining syrup to drain. You can roll them in sugar or powdered sugar and dry them. To do this, you can simply leave them open to the air, or you can put candied tangerines on a baking sheet and put them in a warm oven for about 30-40 minutes.
You can also prepare candied tangerines for future use: sterilize the jars and place the candied fruits in them while still hot, close with a lid and store in the refrigerator. And then use it at your own discretion. By the way, don’t rush to pour out the syrup either, it will make an excellent impregnation for cakes.
Candied fruits can be prepared only from tangerine peels, or you can make an assortment and use the peels of any citrus fruits: orange, lemon and grapefruit peels will do.