If you like to drink fresh orange juice in the mornings, you don't hurry to throw out the peel which remained from these bright orange fruits. It is possible to make very tasty French dessert of it - the candied orange oranzhetka.
It is required to you
- citrus - 4-5 pieces;
- 1 glass of sugar;
- salt;
- cinnamon;
- brush;
- knife;
- board;
- pan;
- colander;
- foil or parchment paper.
Instruction
1. Choose oranges (it is possible grapefruits or lemons), which surface of a peel wasn't processed by means for increase in a period of storage of fruit. Carefully wash up a citrus and wipe them with a clean brush. Then cut orange on four parts and accurately get pulp which can be used for juice preparation.
2. Spread out each crust on a board and cut off the lower and top parts - "ears". As a result at you the square or a rectangle will turn out. A white thin skin if it remained on orange, it is possible to clean off or leave accurately - as it is pleasant to you more. Cut the turned-out rectangle on strips on half-centimeter width.
3. Take a pan and pour into it a large amount of water (it is necessary to remove all bitterness from a peel), add salt there, it is desirable large. Put citrus strips in a pan. You boil them within 5 minutes, then cast away on a colander and quickly wash with cold water.
4. Repeat this procedure 3 more times, but without salt use. That is 4 times – 1 time with salt and then 3 times without its addition turn out. In case you cook from grapefruit or a lemon, then 5 procedures – 1 time with salt and 4 without salt will be required. At the same time don't forget every time to change water. After that leave in a strip colander that from them excess water flew down.
5. Now it is possible to start syrup preparation. The proportion has to be such: 1 glasses of water and 1 glass of sugar on strips from 4-5 large oranges. It is also possible to add cinnamon to syrup to taste. When begins to boil, lower in it citrus strips and you boil within 5 minutes. Then remove syrup from fire and leave before cooling for about twenty minutes.
6. If to carry out the procedure with boiling cooling precisely by rules, then it is necessary to repeat it 2 more times, then a pan to cover and leave for the night. It is necessary to get it to put on fire in the morning and to boil syrup within 5 minutes. After that leave a pan on small fire until citrus crusts are almost transparent, and syrup will remain very little, in the very bottom pans. Then it is possible to spread out strips on a lattice separately (that they didn't concern each other) and to leave to dry.
7. However if to do everything strictly by rules, on it a lot of time leaves. Therefore you can be limited only to one lowering of citrus crusts in syrup and their subsequent drying. It will be quite enough.
8. After you spread out strips on a lattice, roll in them in sugar or in the dark bitter chocolate kindled on a water bath. The turned-out oranzhetka leave to dry on parchment paper or on a foil. When the candied strips dry up, it is possible to regale on them. By the way, it is fine option for sweet teeth who keep a figure.