Orange peel: application, recipes with photos

Do you like oranges? Then you should know that, apart from the fruits themselves, their peel (orange peel) is no less useful. The use of this product is found in different areas. Aromatic crusts are used in cosmetology, medicine and cooking. In this article, we'll talk about how to create from orange peel delicious and very healthy dishes.

Useful properties of the product

The use of orange peels has been well studied in ancient times. The zest contains phytoncides (natural antibiotics), which were treated with wounds. Nowadays it is known that the use of this product in food has a beneficial effect on the state of the whole organism. Orange peels normalize the level of cholesterol in the blood, save from edema, heal the heart and blood vessels, eliminate diseases of the oral cavity, ease the condition of women with painful periods. All this is because zedra contains a lot of useful substances: calcium, phosphorus, vitamins C, A, P, B1, B2 and beta-keratin.

Varieties of oranges

The recipe for jam from orange peels is passed on by many housewives from generation to generation. The main secret of cooking is to choose the right fruit. Only thick-skinned oranges are suitable for jam, because it contains a large amount of zest. You can use Italian korolki - a variety that is medium-sized and reddish skin. Unfortunately, these fruits are not very popular in our country. Praise is also Jaffa oranges. However, they are grown only in Palestine and Israel, in Russia it is rather difficult to find them. For want of a better one, you can choose other thick-skinned oranges. Delicious recipes with photos will help to prepare from them a fragrant jam.

Jam from orange peel. Ingredients

To cook this delicacy is very simple. For its preparation, only three ingredients are needed:

• Granulated sugar - 1 kilogram;
• Orange peel - 1 kilogram;
• Citric acid (to taste).

We prepare jam from an orange peel

1. First you need to collect the accumulated orange peel. Application to this product is easy to find in the kitchen every diligent hostess.
2. Then the crust must be placed in a large container, filled with water and put on fire.
3. Next, you need to bring the product to a boil, allow it to boil for ten to fifteen minutes and drain the water. This procedure should be repeated three more times to get rid of bitterness in the orange peel.
4. Now the zest must be cooled and weighed. The fact is that the weight of orange peels depends on the amount of sugar that must be put in the jam. Usually, the products are taken in a ratio of 1: 1.
5. After this, crust should be scrolled through a meat grinder, add sugar to the resulting mass and cook for about forty minutes. At the end of cooking, you can add citric acid.
6. Next, you need to lay out the finished treat on sterile jars and roll them up.

The proposed recipe uses only sugar and orange peel. The use of this product in cooking is almost always associated with the preparation of desserts. From orange peel you can make wonderful candied fruits. And the composition of the necessary products will be the same as when making jam. The recipe for the creation of candied fruits will be described below.

Ingredients for the preparation of candied fruits

In order to please yourself and loved ones with this delicacy, we will need:

• Citric acid - 2-3 grams;
• Orange peel - 1 kilogram;
• Water - 450 milliliters;
• Sugar (for syrup) - 1,8 kilograms;
• Sugar (for decoration) - 1.5 cups.

Candied fruit. Cooking method

1. First of all, you need to remove the bitterness from fresh orange crusts. For this, they must be kept in cold water for four days. In this case, the liquid needs to be changed two to three times a day.
2. Then the orange peel should be cooked on moderate fire for ten to fifteen minutes. After that, they need to be thrown back in a colander, lightly dried and cut into neat slices.
3. Next, orange peel should be placed in an enameled basin or another spacious dish.
4. After that, you need to prepare the syrup. To do this, put the sugar in water and cook until completely dissolved. Then the syrup should be filtered and filled with orange peels.
5. Now you can cook orange candied fruit. The recipe says that they need to be cooked in three batches. The first two should last for ten minutes. In this case, the crust should be kept on low heat until boiling, then soaked in syrup for ten hours.
6. At the very end of the third cooking in candied fruits, add citric acid and boil them to the desired density. The process will take approximately 20-25 minutes.
7. Now you need to throw the orange peel, which has been cooked until ready, to the colander. The use of it will be a long time off: first it is necessary to give the candied fruits to stand for one hour until the syrup is completely drained, and then dry them at room temperature for 24 hours.
8. After that, crust should be rolled in sugar and keep in the open air for another day.

Candied fruits are ready! They should be stored at room temperature in a sealed container. The process of creating this dessert is quite laborious. However, it is better to make candied fruits at home than to buy them in a store. Delicious recipes with photos will help even a novice cook quickly master the cooking process.

Cooking tincture

To create this liquor you need the following products:

• Water - 350 milliliters;
• Vodka - 0,5 liters;
• Sugar - 120 grams;
• A peel of one orange.

Tincture. Cooking process

1. First, mix the water and sugar and cook the syrup on low heat for ten minutes. After this, the product should be cooled. It should be about 250-300 grams of viscous liquid.
2. Next, you need to thoroughly rinse the orange peel. The use of zest can be found quite quickly, but it must be remembered that on its surface, manufacturers often apply a special preservative that increases the shelf life of fruits. From this substance you can get rid of if you wash the crust under hot running water.
3. Now mix sugar syrup and vodka and pour the resulting mixture into a container with skin.
4. After that, the can should be closed with a lid and placed in a warm place for about five days. First, the peel is collected at the top, under the neck of the jar. Then, after a couple of days, it will swell and begin to gradually fall to the bottom, and the liquid in the container will turn yellow.
5. At the end of this period, the jar needs to be opened, the vodka must be filtered and bottled for long-term storage.
6. That's ready flavored tincture on orange peel. It should turn out to be a strength of 27-32 degrees with a characteristic fruity smell and taste. The shelf life of the drink in a cellar is 12-15 months.

As you can see, in no case should you throw out the orange peel. Application is always there. After spending a little time, you can create real culinary masterpieces from orange peel, which all members of your family will appreciate. Bon Appetit!