It is not difficult to prepare candied citrus fruits yourself, but you will be one hundred percent sure of the naturalness of your product. You can use not only oranges but also lemons, grapefruits and limes to get candied fruits of different colors.
400 g of white sugar
250 ml of water
fine sugar for topping
Choose fresh fruit with beautiful, clean and rough skin. Since it is difficult to buy chemically untreated citrus from us, soak them in warm water for 10-15 minutes, and then wash them thoroughly with a brush under running water.
Peel each fruit: make 4 or more vertical incisions of the skin from the stalk through the whole fruit, capturing its white part, as if you want to divide the fruit into slices and peel it in such sectors.
The white part on the inside of the skin contains a lot of bitterness, which partially disappears when blanching the skin in boiling water. We do not advise you to completely remove the white part, because it adds tenderness to candied fruit, without it candied fruit will be firm and hard.
Therefore, it is best to remove it partially, and then repeat the boiling process 2 or 3 times, changing the water each time.
When the white part is sufficiently removed, cut the skin into strips about 0.5 cm wide.
Boil candied fruit in boiling water for 15 minutes, drain the water and allow the candied fruit to drain in a colander. Repeat the procedure 2 or 3 times to reduce the bitterness.
In a saucepan, dissolve the sugar in a glass of water and bring it to a boil. Cook for a couple of minutes to dissolve the sugar completely, add the skins, reduce the heat to low and cook for about 40-50 minutes, stirring occasionally. Candied fruits should become transparent.
Remove the skins from the syrup, allowing the excess liquid to drain well. Then roll the candied fruit in very fine sugar (you can pass ordinary sugar through a coffee grinder, but literally once or twice by pressing the start button so that the sugar does not turn into powder).
Spread candied fruit in one layer on a towel and leave for 1-2 days to dry completely. Then transfer to the bank.