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 Homemade candied Fruits Recipe
Flavorful, colorful, delicious candied fruits will complement your baking or just serve as an independent dessert for a Cup of tea or coffee. This recipe attracted me with its simplicity. We will use the whole orange, along with the juice. Candied fruits are stored for a long time. I usually cook a whole portion and store it in the refrigerator.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Plus, this dessert is in its universality. There is no need to observe the exact proportions. Small errors in grammovke special role will not play. Just sugar should be about 2 times less than an orange (whole).
    Plus, this dessert is in its universality. There is no need to observe the exact proportions. Small errors in grammovke special role will not play. Just sugar should be about 2 times less than an orange (whole).
  2. Oranges are washed, wiped, cut in half and squeeze the juice.
    Oranges are washed, wiped, cut in half and squeeze the juice.
  3. Pour it into the sugar. The approximate amount of juice will be about 150-200 ml. This is quite enough. If less, add water. And mix well. If the sugar is large, you can send it to the microwave for 3-5 minutes to dissolve the sugar.
    Pour it into the sugar. The approximate amount of juice will be about 150-200 ml. This is quite enough. If less, add water. And mix well. If the sugar is large, you can send it to the microwave for 3-5 minutes to dissolve the sugar.
  4. Orange crusts are divided into strips ~0.5 cm. And transfer to the future syrup.
    Orange crusts are divided into strips ~0.5 cm. And transfer to the future syrup.
  5. Now we send it to the microwave at the maximum temperature. We will cook in pulses for 4 minutes. The number of pulses depends on the thickness and hardness of the skin. I usually do it 4-6 times. It is better to take a little longer than not to finish cooking and the skin will be firm.
    Now we send it to the microwave at the maximum temperature. We will cook in pulses for 4 minutes. The number of pulses depends on the thickness and hardness of the skin. I usually do it 4-6 times. It is better to take a little longer than not to finish cooking and the skin will be firm.
  6. During each call, it is better to open the microwave periodically. The mass will boil!!! CAUTION!!! DON'T GET BURNED!!! make sure it doesn't boil off. At the end of each session, take out, mix well. After each time, you will notice how the oranges will start to change color. They will become more transparent, similar to marmalade. And the syrup will become less and less, it will thicken.
    During each call, it is better to open the microwave periodically. The mass will boil!!! CAUTION!!! DON'T GET BURNED!!! make sure it doesn't boil off. At the end of each session, take out, mix well. After each time, you will notice how the oranges will start to change color. They will become more transparent, similar to marmalade. And the syrup will become less and less, it will thicken.
  7. Readiness can be checked with a toothpick. She should be free to go in and out. The skin should become soft.
    Readiness can be checked with a toothpick. She should be free to go in and out. The skin should become soft.
  8. Spread on the entire dish or grill and leave to cool and dry. If you have time, the dish can be left overnight, if it is not, as I have, send it to the oven at 60-70 degrees, for about an hour.
    Spread on the entire dish or grill and leave to cool and dry. If you have time, the dish can be left overnight, if it is not, as I have, send it to the oven at 60-70 degrees, for about an hour.
  9. Pour the syrup into a jar, and in the future it can be used as desired. I usually add it to baking directly into the dough when kneading. It can also be used as a topping in ice cream, pancakes, pancakes, cheesecakes, casseroles. Add to drinks, for example.
    Pour the syrup into a jar, and in the future it can be used as desired. I usually add it to baking directly into the dough when kneading. It can also be used as a topping in ice cream, pancakes, pancakes, cheesecakes, casseroles. Add to drinks, for example.
  10. After drying, we roll it liberally in sugar.
    After drying, we roll it liberally in sugar.
  11. And put it in a sealed container. Store in the refrigerator. According to the storage period, I can say that my candied fruits have been in the refrigerator for 1.5 months and I just checked them, they are fresh, flavorful, delicious, ready to use.
    And put it in a sealed container. Store in the refrigerator. According to the storage period, I can say that my candied fruits have been in the refrigerator for 1.5 months and I just checked them, they are fresh, flavorful, delicious, ready to use.
  12. Here is a simple, affordable recipe, and the result is bright, delicious, flavorful.
    Here is a simple, affordable recipe, and the result is bright, delicious, flavorful.
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