I never throw away orange peels: I make a baking additive from them.

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I never throw away orange peels: I make a baking additive from them.

I never buy candied orange fruits for baking, I do not want to spend extra money on something that I can cook at home myself easily and without much effort. The subject of candied fruits is especially relevant during the New Year holidays, since many people cook pastries at home, and I am no exception.

In order to cook candied fruits, I carefully peel off the peel from the oranges. Then I cut them into strips. In order for the candied fruits to turn out really tasty, you need to rid the peel of the characteristic bitterness.

I never throw away orange peels: I make a baking additive from them.

To do this, I put strips of peel in a saucepan, pour hot water and bring to a boil. After the crusts have boiled for about a minute, drain the hot water and rinse them in cold water. This manipulation can be done 2-3 times.

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Then, in the same pan where the crusts were cooked, send sugar, water and any spices as you wish. I add some ginger and two carnation flowers. I wait for the syrup to boil and send the peel strips into the pan.

The crusts need to be boiled in syrup for about 1.5-2 hours over low heat. And in the house there will be a holiday aroma.

Then I put the finished, almost transparent candied orange fruits on a baking sheet and send them to the oven to dry at 80 degrees for about 2 hours. Drying time depends on how dry the candied fruit we go to get in the end. And the syrup that will remain in the field of cooking candied fruits should never be thrown away, it can be added to tea or used for other confectionery purposes.

After they dry, I cut them into cubes and send them to a jar with a tight-fitting lid. I store it in the refrigerator. I really like to add such candied fruits to muffins and rolls.

Ingredients:

  • Peel of 5 oranges
  • Sugar 380 grams
  • Water 250 ml
  • Cloves, ginger to taste

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